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!
WATCH HOW TO
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Blackberry Coconut Bars
- Prep Time: 00:30
- Cook Time: 00:30 (chilling time)
- Total Time: 1 hour
- Yield: 8 bars 1x
- Category: bars
- Method: no bake
- Cuisine: american
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!
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
- Puree the blackberries. If not using a high speed blender, strain out the seeds.
- In a bowl or food processor, mix together the coconut, coconut oil, berry puree, and salt.
- Press firmly into a pan (I used this 5×7″ glass dish) lined with wax paper.
- Freeze for at least 30 minutes.
- Cut into 8 bars.
- Melt the chocolate chips.
- Coat bars in melted chocolate.
- Refrigerate until set.
- Enjoy! Keep in the fridge in an airtight container for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 311
- Sugar: 12g
- Fat: 28g
- Saturated Fat: 21g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
Keywords: vegan, gluten free, bounty bars, homemade, no bake, snack, candy, dessert
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Natalie, this looks over-the-top delicious — and beautiful to boot! You never ever cease to amaze me with your recipes, your photos, your banter….you rock in every area. I’m on insta so I can only imagine what you said…..but I’m sure it was full of wit, humor, and just pure class. Rock on!
*I’m NOT on insta is what I meant.
Wow Jenni, thank you so so much for all the kind words! And I appreciate that you take the time to read and don’t just skip to the recipe. Much love❤️
They look excellent but I will cut them smaller, so fewer calories. I have not been as active since I slightly mangled my hand two weeks ago. I hear you! One handed baking is definitely a challenge, but especially bread.
That’s a great idea too, little bite-sized bars would be cute and delish🤗💜 Oh man you too with the one hand–well I feel for you, two hands is definitely something we take for granted until it’s gone🙈
I hope your hand heals quickly. I just put these in the freezer. Question, when you cook them in chocolate are you coating the bottom also?
Yep I dipped the bottoms too, but either way works! Just hard to show on video without making a total mess🙈 Hope you love them!
Please bake them and ship them to me or shall I say don’t bake them but ship them. Excited to try the recipe thank you
Hahaha!! Oh I wish I could, totally worth the cost of dry ice + overnight shipping with how yummy they are🤗😂 Can’t wait for you to make them though!
Do I have to use fresh fruit, or can it be frozen?
Frozen will work too! Just defrost first so they blend easier 🙂
Can you substitute butter for the coconut oil and
Hmm I haven’t tried that but it should work!
Sooooooo good! Soooo purple (I used bloobs as my blender is too puny to deal with seeds and I am too lazy to deal with strainers)! And now, alas, so gone. Why do I never think to double up batches to account for sneaky kitchen raiders?! Another great recipe and so little effort (yay!)!
★★★★★
Haha well I’ve made these probably 5 times in 2 weeks and still have yet to think to double the batch so…idk what our problem is😂😂 I am so happy you liked them though, I love them with blueberries too!
Not vegan, unless the chocolate chips are milk free.
They are! If you click through the link you’ll see the brand I recommend is made without milk and certified vegan 🙂
I tried this recipe, but I used (because it’s what I had on hand) reduced fat shredded coconut (same brand as you linked to), and it was kind of a disaster. I pressed it down firmly, but it wouldn’t stick together, was crumbly, couldn’t make it into bars. We ate it with spoons, but it’s not as good. I did try to make up for the lower fat coconut by adding more coconut oil, but that didn’t help! Hoping the coconut was the problem, because I like the idea and the taste, and I plan to try again with the right stuff.
Aww bummer they didn’t work out, but yes it’d definitely because of the low fat coconut. I like that stuff as a topping, but it is MUCH more dry and won’t work/hold together here. Sorry! I hope you give them another chance with the regular coconut🤗
Ok. Made these and the taste was spectacular! I also appreciated purple dessert. I did have issues with my chocolate sticking to the coconut. Can you tell me if you have had any issue with that or can offer any advice!?
I am so happy you liked them Julie!! Hmm the chocolate wouldn’t stick or was too messy to coat? Did you freeze the berry/coconut part or refrigerate? And for how long? Freezing for longer before coating would be my best tip there!
Made these twice in two days. Super easy and super delicious! Thanks for the recipe.
Haha you sound like me, I can’t get enough of these lately😋 I am so happy you like them too, thanks for the feedback!
Hi, I was wondering if you used sweetened or unsweetened coconut. They look delicious. Thank you.
Unsweetened! Thanks for asking, I should’ve specified in the recipe. Anyways, hope you enjoy💜
I will be making these sooner than later 😊👍🏽 I can’t wait looks so delicious. Thanks for sharing.
Yay!! I love these, they are the perfect after dinner dessert if you ask me😋
I mean to hit all the ⭐
★★★★★
Thank you!!
These are so delicious! I did have trouble getting them to stick together but I think it’s operator error! I will definitely be making these again! I need to perfect my chocolate coating technique because they weren’t pretty outside. But the taste was outstanding!
★★★★★
Ha taste matters WAY more than looks, so I’m still happy you liked them🤗 Honestly I still find getting the chocolate coating even and pretty and not ending up with all the bars stuck to the rack tricky myself. Usually I dip the bottoms first, then spoon it over the tops on a rack, then transfer to wax paper using two forks before they dry enough to stick to the rack. Best of luck, and I hope the next batch is even better!
Can i make balls nad put them in the freezer and cover them with chocolate later? Have you ever tried that?
Yes absolutely! That will work perfectly, although I do think they taste better if you eat them at fridge temp rather than frozen😊
Loved these bars! The color is so beautiful and I used bittersweet dark chocolate and it was perfect. I saw it on my Instagram feed and immediately started following you and am salivating at all your other recipes as well. Thank you for sharing your delicious recipes with us. 🙂
I am so happy you liked these Judi! Mmm I love them with really dark chocolate too😋 Happy you found me, and I’m excited to hear what you try next!
If I don’t have enough coconut oil, could I combine it with Coconut and red palm oils shortening?
Haven’t tried it, but yes I think that will work!
I made these with raspberries and dark chocolate. They were SO good, I puréed in my Blendtec and used coconut butter.
★★★★★
Oh that sounds amazing!! And good to know coconut butter worked too 🙂 Thanks for the feedback, Debbie!
The print link goes to matcha gin fizz (sounds good but probably not for 10 am). I may try adding nuts and/or granola to break up coconut
Ah yes I know, the print button is broken I am working on it right now SORRY! But I hope you enjoy the bars, and I love the nutty addition idea😋
Can I omit the oil or sub with nut butter?
Coconut butter would work for sure! Other nut butters will change the texture and taste and color, but still be yummy I think. You will need slightly more of either, probably around 1/3-1/2 cup to get them to hold together properly