If you’re craving something that perfectly balances fruitiness with a satisfyingly chewy texture, the Sweet and Chewy Blackberry Coconut Bars Recipe is exactly what you need. These bars combine the tartness of fresh blackberries with the tropical richness of shredded coconut, all wrapped up in a naturally sweet and wholesome bite. They’re easy to make, delightful to snack on, and have just the right amount of chewiness that keeps you reaching for one more. Whether you’re treating yourself after a long day or serving guests something a little different, this recipe has a way of turning simple ingredients into a crowd-pleasing delight.
Ingredients You’ll Need
Though the ingredient list looks short and sweet, each item plays a crucial role in creating the perfect balance of flavors and textures in these bars. You’ll find that the combination of coconut, blackberries, and wholesome sweeteners creates a colorful and delicious treat that’s also simple to prepare.
- 2 cups unsweetened shredded coconut: This is the star for that chewy texture and tropical flavor.
- 1/2 cup oat flour: Adds body and helps hold the bars together without gluten.
- 1/4 cup maple syrup: A natural sweetener that brings just the right touch of sweetness and depth.
- 1/4 cup coconut oil, melted: Keeps the base rich and moist with a subtle coconut aroma.
- 1 teaspoon vanilla extract: A hint of warmth and floral notes to round out the flavors.
- Pinch of salt: Enhances all the flavors and balances the sweetness.
- 1 1/2 cups fresh or frozen blackberries: The tangy, juicy filling that makes these bars pop.
- 3–4 Medjool dates, pitted: Naturally sweet and sticky, perfect for blending into the filling.
- 1 tablespoon chia seeds (optional): Adds thickness and a nutritional boost if you like.
How to Make Sweet and Chewy Blackberry Coconut Bars Recipe
Step 1: Preheat and Prepare Pan
The very first step is all about setting yourself up for success. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. This clever tip makes removing the bars effortless later on and helps keep your slices nice and neat.
Step 2: Mix the Base
Grab a large mixing bowl and combine the shredded coconut, oat flour, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Stir everything together until you end up with a moist, dough-like mixture that holds its shape well. This base is where all the chewy magic begins, so make sure it’s evenly mixed.
Step 3: Press and Reserve
Now, reserve about half a cup of that coconut base mixture—it’ll become your crunchy topping later. Press the remaining mixture firmly and evenly into your prepared pan, forming the sturdy yet soft crust that supports the luscious blackberry filling.
Step 4: Make the Filling
In a food processor or blender, combine your blackberries and Medjool dates. Blend them until smooth to create a naturally sweet and tangy filling. If you are using chia seeds, stir them in now to help thicken the mixture and add a little extra nutrition.
Step 5: Assemble the Bars
Spread the blackberry filling evenly over the pressed base. Then, crumble your reserved coconut mixture gently over the top, like little golden snowflakes ready to bake into a crunchy finish. This layered look is as tasty as it is pretty.
Step 6: Bake
Pop your creation into the oven and bake for 25 to 30 minutes. You’ll know they’re ready when the topping turns a lovely golden color and the edges feel firm to the touch—a crucial sign that the bars will hold their shape perfectly after cooling.
Step 7: Cool and Slice
Patience is key here. Let your bars cool for 20 minutes inside the pan to set slightly, then transfer them to the fridge for at least 30 to 60 minutes. This chilling step is what gives the bars their firm, chewy texture. Once fully set, slice into 9 to 12 bars and get ready to enjoy!
How to Serve Sweet and Chewy Blackberry Coconut Bars Recipe
Garnishes
Sprinkle a little toasted coconut on top or add a dollop of whipped cream to elevate the experience. Fresh mint leaves also work beautifully, adding a burst of green and a refreshing aroma that contrasts nicely with the sweet berries.
Side Dishes
These bars pair perfectly with a cup of your favorite herbal tea or freshly brewed coffee. For a more indulgent treat, serve alongside vanilla ice cream or coconut yogurt for a creamy companion that complements the fruity-chewy texture.
Creative Ways to Present
Consider serving these bars on a rustic wooden board surrounded by fresh blackberries and shredded coconut to highlight the ingredients. For parties, cut them into bite-sized squares and skewer with decorative picks for an easy-to-grab, crowd-friendly snack.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator. They will stay fresh and chewy for up to a week, making these bars a fantastic grab-and-go snack for busy days or afternoon cravings.
Freezing
If you want to keep these treats longer, they freeze wonderfully. Wrap the bars individually or in small batches with plastic wrap, then place in a freezer-safe container. They can last up to three months frozen without losing their delightful texture.
Reheating
To enjoy your bars after freezing, simply thaw them in the refrigerator overnight. If you want that fresh-baked warmth, pop them in the oven for a few minutes at low heat or microwave for 15-20 seconds to soften just slightly before eating.
FAQs
Can I use frozen blackberries in this Sweet and Chewy Blackberry Coconut Bars Recipe?
Absolutely! Frozen blackberries work just as well as fresh ones. Just be sure to thaw them and drain any excess liquid before blending to keep your filling from becoming too watery.
Are these bars gluten-free?
Yes, since the recipe uses oat flour—which is gluten-free when certified—and coconut, these bars are safe for a gluten-free diet. Just make sure to check your oat flour packaging for gluten-free certification if that is a concern.
Can I substitute Medjool dates with something else?
You can use other soft dried fruits like dried figs or apricots as a natural sweetener, but Medjool dates are recommended for their sweetness and sticky texture that helps bind the filling beautifully.
What if I don’t have chia seeds? Will the filling still set?
Yes, the bars will still set without chia seeds. They act as a natural thickener, but if you don’t have them, just blend the fruit and dates well, and the bars will firm up nicely after chilling.
Can I make these bars nut-free?
This recipe is naturally nut-free since it relies on oat flour and coconut. Just double check your oat flour if cross-contamination is a concern, and these bars will remain safe and delicious.
Final Thoughts
There’s something truly comforting about making your own Sweet and Chewy Blackberry Coconut Bars Recipe from scratch, and I promise once you try this recipe you’ll want to keep it in your baking rotation. The harmony of wholesome ingredients with that burst of juicy blackberry makes every bite feel special. So, gather your ingredients and delight yourself with a batch of these bars—you won’t be disappointed!
Print
Sweet and Chewy Blackberry Coconut Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 55-65 minutes
- Yield: 9 to 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Sweet and Chewy Blackberry Coconut Bars combine a crisp, moist coconut-oat crust with a naturally sweet and tangy blackberry-date filling. Topped with a crumbly coconut mixture, these bars provide a delicious, gluten-free treat perfect for snacks or dessert. They are made without refined sugars, using maple syrup and dates for sweetness, and include optional chia seeds to boost thickness and nutrition.
Ingredients
Base and Topping
- 2 cups unsweetened shredded coconut
- 1/2 cup oat flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- Pinch of salt
Filling
- 1 1/2 cups fresh or frozen blackberries
- 3–4 Medjool dates, pitted
- 1 tablespoon chia seeds (optional, for thickening)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
- Mix the Base: In a large mixing bowl, combine the shredded coconut, oat flour, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Stir thoroughly until the mixture forms a moist, cohesive dough.
- Press and Reserve: Reserve 1/2 cup of the coconut mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared baking pan to create the base layer.
- Make the Filling: Using a food processor or blender, puree the blackberries and pitted dates until smooth. If desired, stir in the optional chia seeds to help thicken the filling and add extra texture and nutrition.
- Assemble the Bars: Spread the blackberry-date filling over the prepared crust evenly. Then, crumble the reserved coconut mixture over the fruit layer as the topping.
- Bake: Bake the assembled bars in the preheated oven for 25 to 30 minutes, or until the topping turns golden and the edges appear firm and set.
- Cool and Slice: Let the bars cool in the pan on a wire rack for 20 minutes. Then refrigerate for 30 to 60 minutes to allow the bars to fully set. Once chilled, remove from pan and slice into 9 to 12 bars as desired.
Notes
- You can use fresh or frozen blackberries; if frozen, thaw them and drain any excess liquid for best results.
- Chia seeds are optional but recommended to help thicken the filling and add fiber and omega-3 fatty acids.
- Ensure the bars are fully chilled before slicing to prevent crumbling.
- Store bars in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
- Oat flour can be substituted with gluten-free flour blends to ensure the recipe is gluten free.
