Looking for a healthy, homemade snack that satisfies your sweet tooth? These Blackberry Coconut Bars are the perfect solution! Packed with the natural sweetness of blackberries and the rich, tropical flavor of coconut, these bars are not only delicious but also vegan and gluten-free. Follow this easy recipe to create a delightful treat for any occasion.
Ingredients:
2 cups blackberries, fresh or frozen
1/4 cup maple syrup
2 tablespoons lemon juice
1 1/2 cups shredded coconut, divided
1/4 cup coconut oil, melted
1 cup rolled oats
1/4 cup almond butter
1/4 cup maple syrup
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal later.
Make Blackberry Filling:
In a saucepan over medium heat, combine the blackberries, 1/4 cup maple syrup, and lemon juice. Cook, stirring occasionally, until the blackberries break down and the mixture thickens slightly, about 10 minutes. Remove from heat and set aside.
Prepare Coconut Oat Crust:
In a food processor, blend 1 cup of shredded coconut until it becomes fine like flour. Add rolled oats and pulse until combined. In a mixing bowl, combine the coconut-oat mixture with melted coconut oil, almond butter, 1/4 cup maple syrup, vanilla extract, and a pinch of salt. Mix until well combined.
Assemble and Bake:
Press about two-thirds of the coconut-oat mixture firmly into the bottom of the prepared baking dish to form an even crust. Spread the blackberry filling evenly over the crust. Stir the remaining 1/2 cup shredded coconut into the remaining coconut-oat mixture. Sprinkle this mixture evenly over the blackberry layer, pressing lightly.
Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden brown.
Cool and Serve:
Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift the bars out of the pan using the parchment paper overhang and cut into squares. Serve these delicious Blackberry Coconut Bars as a delightful snack or dessert!
Serving Tips:
Room Temperature: For the best flavor and texture, serve these bars at room temperature. Allow them to sit out for about 15-20 minutes if they have been refrigerated.
Pairings: Enjoy these bars with a cup of tea or coffee for a delightful afternoon snack. They also pair well with a scoop of dairy-free vanilla ice cream for a more indulgent dessert.
Presentation: For a polished look, dust the bars with a light sprinkle of powdered sugar or drizzle with a bit of melted dark chocolate before serving.
Picnics and Potlucks: These bars are sturdy and travel well, making them an excellent choice for picnics, potlucks, or lunchboxes. Pack them in a single layer in a container to prevent them from sticking together.
Storage Tips:
Refrigeration: Store any leftover bars in an airtight container in the refrigerator. They will stay fresh for up to one week.
Freezing: For longer storage, these bars can be frozen. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the bars to a freezer-safe container or zip-top bag, separating layers with parchment paper. They can be stored in the freezer for up to three months.
Thawing: When ready to eat, thaw the bars at room temperature for about 30 minutes to an hour, or in the refrigerator overnight.
Layer Separation: To prevent bars from sticking together when stored in the refrigerator or freezer, separate them with parchment paper.
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FAQs:
Can I use frozen blackberries instead of fresh ones?
Yes, you can use frozen blackberries in this recipe. Simply thaw them first and drain any excess liquid before using them in the filling. This helps ensure the filling thickens properly without becoming too watery.
Can I substitute almond butter with another nut butter or seed butter?
Absolutely! You can substitute almond butter with other nut butters like peanut butter, cashew butter, or even sunflower seed butter for a nut-free option. Just make sure the consistency is similar to almond butter to ensure the bars hold together well.
Are there any alternatives to coconut oil?
Yes, you can use other oils such as melted butter, ghee, or a neutral-flavored oil like canola or vegetable oil. However, keep in mind that the coconut oil adds a subtle coconut flavor that complements the shredded coconut in the recipe.
How can I make these bars lower in sugar?
To reduce the sugar content, you can cut back on the maple syrup used in both the filling and the crust. You might also consider using a natural sweetener like stevia or monk fruit sweetener. Just be mindful of the sweetness level and adjust according to your taste preferences.
Conclusion:
These Blackberry Coconut Bars are a perfect blend of fruity sweetness and coconut flavor, making them an ideal healthy snack or dessert. Easy to make and packed with wholesome ingredients, they are both vegan and gluten-free. Enjoy them at room temperature or slightly chilled for the best taste. Store leftovers in the refrigerator or freezer for a convenient treat anytime!
📖 Recipe:
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Blackberry Coconut Bars
- Total Time: 50 minutes
- Yield: 12 bars
- Diet: Vegan
Description
These Blackberry Coconut Bars are a delicious vegan and gluten-free treat, perfect for any occasion. Made with fresh or frozen blackberries and a coconut-oat crust, these bars are naturally sweetened with maple syrup and packed with wholesome ingredients. Enjoy them as a healthy dessert or snack!
Ingredients
2 cups blackberries, fresh or frozen
1/4 cup maple syrup
2 tablespoons lemon juice
1 1/2 cups shredded coconut, divided
1 cup rolled oats
1/4 cup coconut oil, melted
1/4 cup almond butter
1/4 cup maple syrup
1 teaspoon vanilla extract
Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal later.
- Make Blackberry Filling: In a saucepan over medium heat, combine the blackberries, 1/4 cup maple syrup, and lemon juice. Cook, stirring occasionally, until the blackberries break down and the mixture thickens slightly, about 10 minutes. Remove from heat and set aside.
- Prepare Coconut Oat Crust: In a food processor, blend 1 cup of shredded coconut until it becomes fine like flour. Add rolled oats and pulse until combined. In a mixing bowl, combine the coconut-oat mixture with melted coconut oil, almond butter, 1/4 cup maple syrup, vanilla extract, and a pinch of salt. Mix until well combined.
- Assemble and Bake: Press about two-thirds of the coconut-oat mixture firmly into the bottom of the prepared baking dish to form an even crust. Spread the blackberry filling evenly over the crust. Stir the remaining 1/2 cup shredded coconut into the remaining coconut-oat mixture. Sprinkle this mixture evenly over the blackberry layer, pressing lightly. Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden brown.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift the bars out of the pan using the parchment paper overhang and cut into squares. Serve as a delightful snack or dessert!
Notes
Serving: Serve at room temperature or slightly chilled. Pairs well with tea or coffee.
Storage: Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.
Substitutions: Substitute almond butter with peanut butter or sunflower seed butter, and coconut oil with melted butter or a neutral-flavored oil.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 bars
