If you’re looking for a sweet treat that’s quick and easy to make and utterly delicious, these Raspberry Ruffles are perfect to make! My kids love these and I love them because they are a healthier snack and taste like a real treat. I used to love raspberry ruffles as a kid and bounties too! Give them a go you’ll love them too.

Why You’ll Love This Easy Recipe

• No-Bake Goodness: No need to turn on the oven!
• Simple Ingredients: Just four main ingredients.
• Naturally Sweetened: Uses maple syrup or honey for a natural touch.
• Perfectly Chocolatey: A milk chocolate coating makes them irresistible.
• Freezer-Friendly: Great for meal prep and long-term storage.

Final Thoughts

These Raspberry Ruffles are the perfect balance of fruity, coconutty, and chocolatey flavours. They’re great for a quick snack, a dessert, or even a gift for loved ones. Try them today and enjoy a bite of homemade goodness!

Raspberry Ruffles: A No-Bake Delight

If you’re looking for a sweet treat that’s both easy to make and utterly delicious, these Raspberry Ruffles are perfect for you!With just a few simple ingredients and no baking required, they’re an ideal snack for any occasion. Plus, they’re packed with fruity goodness and coated in a luscious chocolate shell.

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Prep Time 30 minutes mins

setting 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Snack

Servings 8 bars

Ingredients

  

1x2x3x

• 225 g frozen raspberries 2 cups
• 115 g desiccated coconut 1 cup, plus extra 1 tbsp for garnish
• 3 tbsp maple syrup
• 300 g milk or dark chocolate melted
• 2 tbsp coconut oil melted

Instructions

 

• Blend & Freeze

  In a blender or food processor, combine the raspberries, desiccated coconut, and maple syrup. Blend until well combined, scraping down the sides as needed.
• Line a 2-pound loaf tin with parchment paper. Transfer the mixture into the tin, pressing it down with the back of a spoon or spatula for a firm base.
• Place in the freezer for at least 2 hours (or overnight) until solid.
• Slice & Chill

  Once frozen, remove from the tin and cut into 8 even bars. Return them to the freezer while you prepare the chocolate coating.
• Melt & Dip

  Melt the milk chocolate and coconut oil together using a microwave or a double boiler.
• Working quickly, dip each frozen bar into the melted chocolate, ensuring it's fully coated. Place them on a tray lined with parchment paper and sprinkle with extra desiccated coconut for a finishing touch.
• Let the bars set in the fridge for 20 minutes before serving.
• Storage Tips:

  Fridge: Store in an airtight container for up to 3 days. Best enjoyed straight from the fridge.

  Freezer: After coating in chocolate, freeze them in an airtight bag for up to 3 months. Eat them frozen or thaw in the fridge for 1 hour before serving.

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Keyword Healthy

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