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If you’ve been on the lookout for a delightful treat that perfectly balances natural sweetness and a satisfyingly chewy texture, then this Sweet and Chewy Blackberry Coconut Bars Recipe is exactly what your kitchen needs. Bursting with the vibrant essence of fresh blackberries and the tropical nuance of shredded coconut, these bars come together with simple wholesome ingredients to create a snack that feels indulgent yet nourishing. Whether you’re craving a midday pick-me-up or a summery dessert to share with friends, these bars offer a symphony of flavors and textures that will make you smile with every bite.
Ingredients You’ll Need
To craft these Sweet and Chewy Blackberry Coconut Bars, you’ll gather a handful of straightforward, natural ingredients. Each element isn’t just filler — it plays a crucial role in building the flavors, the chew, and the visual appeal of the bars, making every bite a true treat.
- 2 cups unsweetened shredded coconut: Provides a rich, tropical base and chewy texture.
- 1/2 cup oat flour: Adds gentle nuttiness and binds the mixture together naturally.
- 1/4 cup maple syrup: A natural sweetener that infuses warmth and depth without overpowering.
- 1/4 cup coconut oil, melted: Brings moisture and richness while keeping things dairy-free.
- 1 teaspoon vanilla extract: Enhances the overall flavor with its comforting aroma.
- Pinch of salt: Balances sweetness and accentuates flavors.
- 1 1/2 cups fresh or frozen blackberries: The star of the filling, bursting with juiciness and color.
- 3–4 Medjool dates, pitted: Naturally sweet and sticky, perfect for blending into the filling.
- 1 tablespoon chia seeds (optional): Adds a little thickening power and a nutritional boost.
How to Make Sweet and Chewy Blackberry Coconut Bars Recipe
Step 1: Preheat and Prepare Pan
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper — this will make lifting out your bars a breeze once they’re baked and cooled.
Step 2: Mix the Base
In a large bowl, combine the shredded coconut, oat flour, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Stir everything together until it forms a moist, cohesive dough that’s slightly sticky to the touch — this is your flavorful foundation.
Step 3: Press and Reserve
Set aside about half a cup of this mixture as the topping later on. Press the rest firmly and evenly into the bottom of your prepared pan. This creates the chewy, coconut-rich crust that will hold your bars together.
Step 4: Make the Filling
Next, blend your blackberries and Medjool dates in a food processor or blender until you have a smooth, vibrant filling. If you like a bit of extra thickness, stir in a tablespoon of chia seeds—they’ll help set the filling and add a nice texture.
Step 5: Assemble the Bars
Spread the luscious blackberry-and-date mixture evenly over the crust. Then sprinkle the reserved coconut mixture on top, crumbling it gently for a rustic, textured finish.
Step 6: Bake
Bake the bars for 25 to 30 minutes, watching for a golden top and firm edges. That golden glow tells you everything is coming together into a perfect balance of chewy sweetness and fruity brightness.
Step 7: Cool and Slice
Once out of the oven, let the bars cool in the pan for about 20 minutes. Then pop them into the fridge for at least 30 to 60 minutes to fully set. When chilled, slice into 9 to 12 bars and get ready to enjoy!
How to Serve Sweet and Chewy Blackberry Coconut Bars Recipe
Garnishes
To elevate these bars even further, consider adding a light dusting of powdered sugar or a drizzle of melted dark chocolate. Fresh mint leaves can also add a lovely aromatic touch and a pop of color that’s irresistible.
Side Dishes
These bars pair beautifully with a cup of herbal tea, a scoop of vanilla yogurt, or fresh seasonal fruits. Serving them alongside a bowl of mixed berries can amplify the fruity notes while keeping the presentation fresh and inviting.
Creative Ways to Present
For a fun twist, try cutting these bars into mini squares and serving them on a pretty platter for a party setting. You can layer them in a glass dessert jar with whipped coconut cream for a visually stunning parfait. The chewy texture and jewel-like blackberry filling make presentation a breeze and impactful.
Make Ahead and Storage
Storing Leftovers
Keep your leftover bars in an airtight container in the refrigerator. They will stay fresh and chewy for up to 4 days. The chilling actually helps maintain their structure and lets the flavors meld even more.
Freezing
If you want to enjoy these treats later, they freeze wonderfully. Wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag or container. Frozen bars will keep for up to 3 months and thaw quickly at room temperature.
Reheating
For a fresh-out-of-the-oven feel, you can warm your bars slightly in the microwave for about 10 to 15 seconds or in a low oven for a few minutes. This warms the filling and softens the coconut crust beautifully, bringing out that irresistible chew.
FAQs
Can I use frozen blackberries for this recipe?
Absolutely! Frozen blackberries work perfectly. Just be sure to thaw them slightly and drain any excess liquid to avoid making the filling too watery.
Are these bars gluten free?
Yes, these bars are naturally gluten free since they use oat flour (make sure to use certified gluten-free oats if you have sensitivity) and no wheat-based flours.
Can I substitute the coconut oil?
You can swap coconut oil for another neutral oil like avocado or light olive oil, but keep in mind coconut oil adds a subtle flavor and helps the texture in a special way.
Do I have to use dates in the filling?
Dates provide a wonderful natural sweetness and help bind the filling, but if you don’t have them, you might try a small amount of maple syrup, though the texture may differ slightly.
What if I don’t have oat flour?
You can quickly make your own oat flour by pulsing rolled oats in a food processor. Just be sure to keep the texture fine so your bars come out tender and cohesive.
Final Thoughts
These Sweet and Chewy Blackberry Coconut Bars Recipe are such a joy to make and share. They bring together simple, wholesome ingredients into a snack that feels truly special, with every bite echoing summer’s best flavors. Give them a try—you might just find your new favorite treat that’s perfect anytime you need a bit of sweetness and a whole lot of love.
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Print
Sweet and Chewy Blackberry Coconut Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 55-65 minutes
- Yield: 9-12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet and Chewy Blackberry Coconut Bars are a delightful treat combining shredded coconut, oat flour, and a luscious blackberry-date filling. Naturally sweetened with maple syrup and dates, these bars offer a perfect balance of fruity tang and tropical richness with a chewy texture. Ideal as a wholesome snack or dessert, they are easy to prepare and baked to golden perfection.
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 your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to ensure easy removal of the bars once baked.
- Mix the Base: In a large 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: Set aside 1/2 cup of the coconut mixture to use as the topping later. Press the remaining mixture firmly and evenly into the bottom of the prepared baking pan to create the base layer.
- Make the Filling: Using a food processor or blender, blend the blackberries and pitted Medjool dates until a smooth puree forms. If desired, stir in the chia seeds to help thicken the filling.
- Assemble the Bars: Spread the blackberry-date filling evenly over the pressed coconut base. Then, crumble the reserved coconut mixture over the fruit layer for a crunchy topping.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes or until the topping turns golden and the edges are firm to the touch.
- Cool and Slice: Allow the bars to cool in the pan for about 20 minutes. Then refrigerate for 30 to 60 minutes to fully set. Once chilled, remove from the pan and slice into 9 to 12 bars depending on desired size.
Notes
- Using frozen blackberries is fine; just thaw slightly for easier blending.
- Chia seeds are optional but help thicken the filling and add nutritional value.
- Ensure the bars are fully cooled and chilled to hold their shape when slicing.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- For a nuttier flavor, lightly toast the shredded coconut before mixing.
