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
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 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.
