Dark Chocolate Raspberry Bars Recipe

Rich and indulgent, these naturally sweetened Chocolate Raspberry Bars feature a chewy, crumbly shortbread base, a bright and tangy homemade raspberry jelly, and luscious dark chocolate.

Well, friends, we’ve reached the end of our #SummerFruitDesserts series and the last few days of June! It honestly seems like only a week ago I was announcing this month’s theme! I thought we’d end on a high note with these Chocolate Raspberry Bars: one of my favourite combinations. I mean, really, was there any question this duo would make an appearance in a series glorifying summer fruit?

I use dark chocolate in this recipe, but these would taste delicious with white chocolate as well. (Maybe for your Canada Day party?!) The homemade raspberry jelly is definitely tart enough to take on the added sweetness of white chocolate – it’s not for the faint of heart! If you’re particularly averse to tart desserts, I would recommend adding at least 2 more tablespoons of maple syrup to increase the sweetness of the raspberry jelly. Personally, I love how the acidity of the raspberries cuts through the rich chocolate layer but to each his (or her) own!

Chocolate Raspberry Cheesecake

Layered bars look fancy, but I promise the components of these Chocolate Raspberry Bars are ridiculously easy and take no time at all. If you’ve never made homemade raspberry jelly before, this is a great place to start as it only requires 3 ingredients and 3 steps!

Step 1: Blitz the raspberries and maple syrup together in a food processor. You can mash the raspberries up in a bowl with a fork if you don’t have a food processor. However, this will take a lot more time, and I found that a fork doesn’t make them as smooth. If you’d prefer a smoother jelly, you can also strain the seeds out at this point, but I quite like the extra texture they give the jelly layer.

Step 2: Reduce the raspberry sauce. This will take about 10 minutes. You want to place the sauce in a pan over medium heat and gently simmer it so that the natural sugars in the fruit thicken almost to a craft glue consistency. It should lightly coat the back of a metal spoon once done.

Dovebar Raspberry Sorbet With Dark Chocolate

Step 3: Whisk in the gelatin. This is no time to be gentle! Gelatin starts to seize up quickly once added to hot liquid, so you’re going to want to whisk vigorously (but safely) immediately to combine it completely.

That’s it! All that’s left is to layer the sauce over the shortbread crust and wait for it to set into a raspberry jelly in the fridge.

Please use fresh raspberries. This is a fresh summer fruit series, so it seems silly not to use what nature provides for us this time of year. I haven’t tried this recipe with frozen raspberries, so I can’t vouch it will work the same. Plus, the flavour of fresh raspberries is so unbelievable, it would be a shame to miss out, don’t you think?

Dark Chocolate Raspberry Popsicles

I love this layer bar with a soft, chewy shortbread base. However, if you prefer a crispier base, you can bake the shortbread a bit longer to give it a bit more bite. After the 15 minutes, I would start in 5 minute increments and watch it very closely until you achieve your desired texture. The natural sugars of the honey will make the shortbread burn much faster than refined sugar, so be sure to keep a layer of foil on hand to throw over if it starts to brown too much.

Go crazy with the chocolate and decoration! You can use a mix of milk and dark, dark with white chocolate drizzle, white chocolate with dark chocolate drizzle – the world is your oyster. Create! My favourite baking chocolate brand is Green & Black’s, because they use raw cane sugar to sweeten instead of white refined sugar.

If you missed my Apricot Upside Down Cake post, I’m holding a baking challenge this month to celebrate the advent of summer fruit. You can bake one (or all four!) of the recipes I publish this month and be entered for a chance to win a £/$50 Amazon gift card!

Grenade Dark Chocolate Raspberry Protein Bar

We’ve also made Strawberry Shortcake Cookie Cups and Blackberry Peach Pie. These Chocolate Raspberry Bars are the final recipe in this series. Complete contest details are available here.

I hope you’ve loved all of the summer fruit inspired desserts we’ve made this month and have been encouraged to try to eat more seasonal produce as we head into summer! If you make this layered dessert bar, don’t forget to snap a picture and tag me on Instagram – I love seeing what you bake up and sharing your recreations in my Stories!

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Chocolate Raspberry Cake

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Chocolate Raspberry Crumble Bars (vegan)

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Chocolate Raspberry Bars

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Dark Chocolate Raspberry Swirl Brownies

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.Indulge in these incredibly dreamy dark chocolate raspberry bars. They feature a deliciously fruity layer of raspberry jam and a tasty grain-free crust dipped in refined sugar-free chocolate. It’s the perfect sweet treat to surprise your loved ones with.

Personally I am all about chocolate and gifting sweet treats on Valentine’s Day is probably the best way for me to express my love to my family and loved ones.

Hand Made Raspberry Dark Chocolate Bar From Henley Chocolates

Last week I started experimenting with these dark chocolate raspberry bars. One of my all time favorite recipes on the blog are my homemade plant-basedTwix Bars. I love how easy and delicious the grain-free coconut flour crust is to make. As it turns out, it also pairs beautifully with raspberry jam and chocolate.

They are not only incredibly tasty but also super healthy and easy to whip up. You only need a few main ingredients and an hour of your time to prepare them. Just the perfect edible gift for this lovely holiday.

In a medium sized bowl add coconut flour, agave syrup, salt and coconut oil. Mix/knead well with your hands until dough forms. Use light agave syrup or maple to ensure a lighter colored crust. Make sure to knead out any coconut oil clumps. With your hands press the dough evenly into the prepared baking pan and bake for about 8-10 minutes until edges begin to brown. Take out of the oven and let cool completely. This will take 10-15 minutes.

Raspberry Ruffle Bars

In the meantime prepare the raspberry berry filling. Add raspberries, blackberries, water, maple syrup and lemon juice in a saucepan. Simmer over medium heat for about 5 minuts until berries have broken down. Puree with a hand mixer or in a high speed blender and pour back into the saucepan.

Add 1 tsp of agar agar powder to the berry mixture and simmer over medium heat for about 5 minutes while whisking constantly. Make sure to keep whisking to fully incorporate the agar powder. Remove from heat and let sit for about 5 minutes before pouring it onto the cookie base. Freeze for about 1-2 hours. It should set pretty quickly but