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