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
Scale
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.
