No matter what crazy things are going on in life when I enter my kitchen, it’s a haven of peace. It’s my sanctuary from the ‘storm’, whatever is going on in the crazy world haha! When I share food like these raw chocolate covered bliss bars I want the best energy going into them.
It brings me so much joy to see which ingredients want to dance together to create a recipe. Nothing is ever the same twice, most especially when I make no-bake sweet treats. It’s like a mystery that unfolds as I dance from one ingredient to the next.
Raw or no-bake chocolate treats have been something I’ve relished since the beginning of my kitchen journey over 20 years ago. I take great joy in knowing that each little morsel nourishes my mind, body and soul in some beneficial way.
Raw chocolate bliss bars are an excellent snack on retreat
The recipe that I am sharing today is enriched with the blissful properties of coconut, sweetened with dates. It’s naturally gluten-free, totally plant-based, and incredibly delectable.
Like so many of my recipes, I first created these chocolate bliss bars when catering for a group of beautiful souls on retreat. The response has been priceless ever since! It’s hard not to love them.
Please do check out the video I’ve made here and let’s do this together…
Using creamed coconut in raw chocolate bliss bars
I do use creamed coconut in this recipe. Creamed Coconut (not to be confused with ‘coconut cream’) comes in a pure, solid, concentrated block that melts on heating. It is the unsweetened dehydrated fresh meat of a mature coconut, that has been ground into a semi-solid white cream. It solidifies at normal room temperature.
You can find it along with coconut milk in health food stores and it is often available in the world food section of a supermarket too.
If you have coconut butter, then that will work to make your raw chocolate bliss bars in exactly the same way. Read all about creamed coconut (and watch my short video) here: What is creamed coconut?
I hope that you enjoy this as much as we do here. If you love it, then you’ll go crazy for my latest book Angelicious.
It has two dessert sections (yes TWO) – one of which is entirely dedicated to the most delicious, no-bake, super healthy sweet treats.
Please do let me know how you get on with these raw chocolate bliss bars and feel free to ask if you have any questions.

Chocolate Covered Coconut Bliss Bars (vegan, gluten-free, no-bake)
A delectable no-bake chocolate covered, coconut bliss bar, naturally sweetened with dates.
Ingredients
Main raw chocolate bliss bar part
- 250g (2 cups) pitted dates
- 100g (½ cup) raw sunflower seeds
- 150g (1¾ cup) walnuts
- 1 tablespoon vanilla extract
- 2 tablespoons ground cinnamon
- 75g creamed coconut grated (½ to ⅔ cup finely grated and loose) or coconut butter
- 50g (½ cup) desiccated coconut
Chocolate coconut topping
- 75ml (⅓ cup) coconut oil
- 50g creamed coconut or coconut butter (⅓ - ½ cup)
- 2 heaped tablespoons raw cacao powder
- 2 tablespoons lucuma powder
- 2 tablespoons maple syrup
Instructions
Main raw chocolate bliss bar part
- Soak the dates an hour ahead of time and then drain off the water.
- Grind the sunflower seeds to a 'meal' in a food processor (a 'meal' is more rustic than flour consistency).
- Add the walnuts, drained dates, cinnamon, and vanilla, and then blend in the food processor until everything has broken down BUT is still chunky (you don't want a pate).
- Finely grate the creamed coconut block and add to the food processor along with desiccated coconut. Pulse the processor a few times to mix together. This should be very quick - remembering to keep it rustic (check out my video to see what I mean). The consistency should hold together when pressed with fingers.
- Line a container (approximate size: 22cm x 15cm/ 9in x 6in) with unbleached parchment paper and evenly compact the mixture into it. Press down firmly to ensure that everything holds together. Pop it into the fridge whilst you create the chocolate topping.
Coconut Chocolate Topping
- Melt the coconut oil.
- Melt the creamed coconut block (or coconut butter) with the oil by placing them into a heatproof glass bowl/jug and placing that bowl into a small pan, with about an inch of water in it.
- Add the cacao powder.
- Add the lucuma powder. If you don't have lucuma powder, then just add an extra tablespoon of cacao powder.
- Add the maple syrup and mix together until there are no lumps. The gentle heat should have melted the coconut. Only gentle heat is needed.
- Pour the coconut chocolate on top of the main part, making sure that everything spreads evenly.
- Pop into the fridge or freezer for half an hour (longer is fine if you want to go back to it later).
- When ready, slice up and serve and enjoy!

Love your heart infused magical treats !!
Ahhw thanks Debbie!
Yum! I love no bake and raw treats too. I made several batches of raw millionaire’s shortbread over the summer, which were great on journeys and when family visited. Thanks for sharing this, I’ll have a go; looks beautiful!
Glad to hear you love this type of treat too. That shortbread sounds amazing.
Thank you for your kind words
x
These were totally delicious. Now I have the recipe I’m going to make them today.
Fab! I a glad that you enjoyed them on the retreat.
this is an incredible recipe! it hits every note for a sweet treat but isn’t necessarily as sinful as the alternatives! this one’s getting saved and attempted asap. 🙂
Good luck with it and enjoy!
Hi ! I’ll try this for sur !! It looks amazing ?
Can I freeze it ?
Thank you
Indeed – this freezes really well. AND the best thing is that you can eat it almost right out of the freezer.
Enjoy and thanks for your comment.
x
Thanks for the very complete recipe and walkthrough 😀 Unfortunately, I don’t own a food processor such as yours, so I did it “the old way” with a hand blender, stopping in order to mix everything so it stays “rustic” (not as much as yours but it’ll do). It is now in the freezer and just by licking my fingers while cleaning up I already feel like in culinary heaven <3 Thanks for your commitment to that website, I can't wait to go on with trying new recipes. Best from Switzerland !
Fantastic Amaury! I am so pleased you enjoyed the process. Food processors are quite new to me (mainly to help me out when i am catering for groups) – I used a hand blender for absolutely everything until recently.
Love from Glastonbury, England!
I deeply value your intention in creating healthy, nourishing recipes that feed our bodies and our soul too! You are a gracious soul to share with us in detail. Sunny Blessings from the heart of the TX Hill Country, to you dear Trinity! I’m looking forward to my chef hubby whipping this up in the kitchen for the family. Ever since he learned I was diagnosed with Lyme Disease he has been open to cooking and preparing foods my body accepts. Enjoying some homemade curry he made this morning. Warm regards~
Thank you for tuning in here Heather – that warms my heart to hear.
Here’s to many more healthy, nourishing meals!
Thank you for an amazing recipe! They were a hit at my dinner party and my gluten-free guests felt extra special! I now keep these in my freezer for my go-to healthy treat when I’m craving something chocolatey! A definite keeper!
Delighted to hear that. Such a nice treat!
x
Hi, what qty of lacuma powder is required for the topping please? It doesn’t appear to be in the ingredients listed.
Thank you – I have just updated. 1 or 2 tablespoons of lucuma powder works. Alternatively, you can just add extra cacao powder instead. Enjoy!