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Blackberry Coconut Bars

These chocolate covered Blackberry Coconut Bars are the berry-sweetened and beautifully PURPLE version of a bounty bar, but vegan and only 5 ingredients!

If you read my last post on Instagram, I got a little real and shared why I’m not quite in my optimal work flow right now. It happens. It’s happened before. And it will happen again. The actual creating is tricky with only 1.5 functioning hands, but it’s all the other stuff that feels overwhelming – writing, editing, sharing, all the little details.

So my plan of attack: SIMPLIFY. At least where I can. Because really we’re both just here to eat purple bounty bars, right? I mean I know they’re called Blackberry Coconut Bars and all, but deep down they are just homemade vegan bounty bars with a berry dyed heart.

So let’s skip the fluff and get right to what makes these so good:

  • Chocolate + coconut. Duh.
  • They’re um PURPLE…in case you hadn’t noticed.
  • No-bake.
  • Only 5 ingredients.
  • No added sugar.
  • The delicious contrast of snappy dark chocolate covering the flakey tart berry bars that just gets better the longer they chill.

You can make these with any type of berries, and explore the entire spectrum of pink to purple coconut bars. And yes, frozen berries work too. If you don’t have a high speed blender like a Vitamix, either strain the berry puree after blending (annoying, I know) or stick to blueberries or strawberries to avoid those tiny seeds.

Happy berry bounty bar no-baking to you!

Blackberry Coconut Bars

Blackberry Coconut Bars

Ingredients

DESCRIPTION
These chocolate covered Blackberry Coconut Bars are the berry-sweetened and beautifully PURPLE version of a bounty bar, but vegan and only 5 ingredients!
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INGREDIENTS
2 cups (130g) shredded coconut
1 cup (120g) fresh blackberries (or berries of choice)
1/4 cup (50g) coconut oil (or coconut butter)
Pinch of salt
1 cup dark chocolate chips

Instructions

  1. Puree the blackberries. If not using a high speed blender, strain out the seeds.
  2. In a bowl or food processor, mix together the coconut, coconut oil, berry puree, and salt.
  3. Press firmly into a pan (I used this 5×7″ glass dish) lined with wax paper.
  4. Freeze for at least 30 minutes.
  5. Cut into 8 bars.
  6. Melt the chocolate chips.
  7. Coat bars in melted chocolate.
  8. Refrigerate until set.
  9. Enjoy! Keep in the fridge in an airtight container for up to a week.

Notes

Serving Size: 1 bar Calories: 311 Sugar: 12g Fat: 28g Saturated Fat: 21g Carbohydrates: 22g Fiber: 6g Protein: 3g

https://yupfoodie.com/recipe/blackberry-coconut-bars/

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