Description
These Blackberry Coconut Bars combine a luscious, homemade blackberry filling with a crunchy coconut-oat crust, creating a delightful, naturally sweet snack or dessert. Perfectly balanced with tart blackberries, rich coconut, and a hint of almond butter, these bars are easy to make and baked to a golden perfection.
Ingredients
Scale
Blackberry Filling
- 2 cups blackberries, fresh or frozen
- 1/4 cup maple syrup
- 2 tablespoons lemon juice
Coconut-Oat Crust and Topping
- 1 1/2 cups shredded coconut, divided (1 cup + 1/2 cup)
- 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 to easily lift out the bars once done.
- Make Blackberry Filling: In a saucepan over medium heat, combine the blackberries, 1/4 cup maple syrup, and lemon juice. Cook the mixture, stirring occasionally, until the blackberries break down and thicken slightly, about 10 minutes. Remove from heat and set aside to cool.
- Prepare Coconut Oat Crust: Use a food processor to blend 1 cup of shredded coconut into a fine, flour-like consistency. Add rolled oats and pulse briefly to combine. Transfer to a mixing bowl and stir in melted coconut oil, almond butter, 1/4 cup maple syrup, vanilla extract, and a pinch of salt until fully 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 layer. Spread the blackberry filling evenly over the crust. Mix the remaining 1/2 cup shredded coconut into the leftover coconut-oat mixture, then sprinkle and press this mixture lightly over the blackberry filling. Bake for 25-30 minutes until the top is lightly golden brown.
- Cool and Serve: Let the bars cool completely in the pan on a wire rack. Once cooled, lift the bars out using the parchment paper overhang and cut into 12 squares. Serve these delicious bars as a wholesome snack or dessert.
Notes
- For easier cutting, refrigerate the bars for 1 hour after cooling.
- You can substitute almond butter with peanut butter or sunflower seed butter for variation.
- Use fresh blackberries when in season for the best flavor, but frozen blackberries work well too.
- Store bars in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Adjust maple syrup amount to your desired sweetness level.
