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Vegan Blackberry Coconut Bars


  • Total Time: 1 hour 20 minutes
  • Yield: 9 bars 1x

Ingredients

Scale
  • ½ cup plus 1 tablespoon granulated sugar, divided
  • 1 ½ cups all-purpose flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking powder
  • ¼ cup shredded unsweetened coconut
  • ¾ cup virgin coconut oil, solid
  • 3 ½4 cups blackberries
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 375 degrees F. Line an 8 inch square pan with parchment, leaving overhang for easy removal later.
  2. In a medium bowl, stir together ½ cup sugar, flour, baking powder, and coconut until combined. Add coconut oil and stir until it is distributed evenly and a crumbly mixture forms. Press half of it into the pan.
  3. In a medium bowl, stir together blackberries with remaining tablespoon sugar and lemon juice. Pour over the dough in the pan. Top with the remaining dough. Bake for 50-60 minutes, rotating halfway through, until the top is golden brown. Be sure dough is set and fully cooked on top. Cool bars completely in pan before slicing and serving. Bars may be stored at room temperature in an airtight container for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in a 350 degrees F oven for about 15 minutes.

Notes

Recipe adapted from Yummy Mummy Kitchen

  • Prep Time: 20 minutes
  • Cook Time: 1 hour