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Raspberry Chocolate Chip Magic Squares

5 from 4 votes

Sweet berries, flaky coconut, and gooey chocolate chips make these homemade magic squares every bit as magical as their name implies!

Berry Magic Bars

A Recipe Fit For A Princess!

With the royal wedding in three days, I wanted to post a recipe for the occasion, because I’ve never met a theme party I didn’t love.

But since possibly no one reading this will actually be at the wedding, these stylish coconut magic squares are also perfect for any other occasion where you find yourself in need of a fancy and easy-to-make dessert.

Along with the Deep Dish Cookie Pie, the Black Bean Brownies, and the Healthy Cookie Dough Dip, magic bars are one of my go-to recipes for events where the guests aren’t necessarily going to be interested in a vegan or healthy dessert.

The bars definitely don’t taste healthy, so it’s a great choice to serve to guests used to “normal” desserts.

Coconut Bars Ingredients
Raspberry Chocolate Chip Bars

Since I know a lot of you love seeing behind-the-scenes “real life” pictures, here’s an iPhone photo I took of the bars before bringing them to a party last weekend.

Ultra gooey and delicious, these squares can be modified to accommodate many different diets or lifestyles, including vegan, keto, paleo, gluten free, sugar free, low calorie, and soy free.

Whip up a batch to serve at any birthday party, fancy tea party, Memorial Day barbecue, or perhaps even a watch party for the upcoming Royal Wedding on May 19th.

While I’d initially cut 12 bars, they are so rich that I ended up cutting them further before bringing them to the party, and that turned out to be the perfect size.

(View The Video, Above)

And I haven’t tried it yet, but I don’t see why it wouldn’t work to switch out the raspberries for blueberries or strawberries… or WHAT ABOUT BANANA???

Okay, now I really need to try that.

*Runs to the kitchen to make more coconut magic bars*

Coconut Magic Bars (Vegan, 6 Ingredients)

The recipe was adapted from my Vegan Magic Bars.

Pin it now to save for laterPin Recipe

Raspberry Chocolate Chip Magic Squares

These homemade raspberry chocolate chip magic squares are every bit as magical as their name implies!
Total Time 45 minutes
Yield 12 – 20 bars
5 from 4 votes


  • 1 1/2 cups fine graham cracker crumbs (For keto, try these Keto Magic Bars)
  • pinch uncut stevia OR 2 tbsp pure maple syrup or sugar of choice
  • if using stevia, add 2 tbsp water
  • 1 1/4 cup raspberries, or berries of choice
  • 1/2 cup mini chocolate chips
  • 2/3 cup full-fat shredded coconut, sweetened or unsweetened
  • 1 1/4 cup full-fat canned coconut milk
  • 3 tbsp oil or buttery spread, optional


  • *Some of the readers who made the recipe have loved the bars as-is, but a few asked how to make the crust more like traditional Magic Square crust. If you want a crust that is less soft, just include the optional 3 tbsp oil or buttery spread with the graham cracker crumbs before pressing down.
    Line an 8-inch square pan with parchment paper going a little up each side. Preheat oven to 350 F. In a bowl, toss the cracker crumbs with the sweetener and optional oil (and water if using stevia and no oil). Transfer evenly to the bottom of the pan. Press down. Mash the berries. Spread over top (see the video). Sprinkle on half the chocolate chips, then the coconut, then the remaining chips. Evenly pour the coconut milk over top. Place in the oven. Bake 33 minutes. Remove and let sit 15 minutes to firm up. Slice into bars, wiping the knife after each cut. (As mentioned in the post, I initially cut 12 bars but then we ended up making them into 20 bars for the party. So size is up to you!)
    View Nutrition Facts


Readers also love these Zucchini Brownies.

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Published on May 17, 2018

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  1. Natasha @ Thoughts of Tradition says

    I love raspberries for their high fiber content and fairly low amount of sugar! Pair that with coconut, chocolate, and a graham cracker crust, and I think you’ve truly got something special. These really do look good. And I like that full-fat coconut milk is used as opposed to low-fat, if there even is such a thing.
    I also appreciate the iPhone photo- they definitely look different from the photos in the post, but they still look totally delicious. And thank you for including the note about the crust, for the readers who may not like soft crusts.
    Have a great weekend. I wanted to make something for the weekend and I think this may be it.

  2. Cassie Thuvan Tran says

    Anything with coconut, chocolate, and a juicy fruit tastes amazing. I would be obsessed with making these with blueberries or strawberries too! You can also add in some peanut flour to make a PB&J kind of magic bar. I’d love to try that!

  3. Nina says

    Yummy. These sound awesome and I love the idea of the raspberries. Raspberries and chocolate are a perfect combination.

  4. Sabrina says

    thank you for this very creative recipe! Coconut, unsweetened version of course, is a nice pairing with fruit and chocolate chips, also thank you for the healthy graham crackers!

    • Jason Sanford says

      They definitely shouldn’t be soupy. Can you elaborate on what ingredients you used, especially what type of coconut milk? Also does putting them in the fridge firm them up?

      • Samantha says

        I used Native Coconut Milk Classic canned, blueberries, and no, even after overnight in the fridge it’s still a big, soupy mess.

        • Jason Sanford says

          Unfortunately it’s the canned blueberries. They would definitely have way more liquid than using fresh.

          • Samantha says

            No, The coconut milk was canned, not the blueberries. I used fresh blueberries.

          • Jason Sanford says

            Oh sorry, misread that! Unfortunately then I’m not sure what could have happened! Was it a really humid day? I don’t think that should make a difference but I honestly can’t think of anything else. Unless maybe you happened to get a bad can of coconut milk that was too thin/didn’t have enough fat content? I know when making coconut whipped cream, every now and then the fat content in canned coconut milk will be too thin and it looks like a thin liquid to begin with instead of thick. Anyway though sorry I can’t be more helpful! I’ve made these before (with strawberries, not blueberries, but it should be the same) and they thickened so I can’t think of anything else at the moment

  5. Hayley says

    Just made these yesterday! Mine turned out a little sloppy (I think from using frozen blueberries) but they are so delicious!!

  6. Melissa says

    I made this last weekend and used 1/2 light coconut ? milk and 1/2 coconut creme (for lack of full fat canned coconut milk). I also used chopped fresh plums in place of raspberries. I kept the rolled out healthy precooked graham cracker crust in one piece in the bottom for a fantastic cake taste!!

  7. Samantha says

    Hi Katie! I am obsessed with your blog lately and have been making recipe after recipe! This morning I made a triple batch of these! I know that there is always a risk of haywire results when doubling a recipe – let alone tripling it. PLUS, I used frozen berries so they added extra liquid, even after draining them. But despite all this, these bars turned out A+++++ (and I used your delicious graham cracker recipe for the base as well). Ugh I am trying to leave these to set a bit longer on the counter before I pop them in the fridge, but every time I walk by I eat another one! Thanks for the awesome recipe!!

  8. Akanshu Jamwal says

    Hi Katie,
    i love to surf on your web site because there is lot of tasty recipe i love to read these recipes on every weekend i try your recipe sometimes i make it perfectly but sometimes its not perfectly
    love you and thanks for sharing these lovely recipes

5 from 4 votes (4 ratings without comment)

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