October 4, 2019




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


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, either strain the berry puree after blending (annoying, I know) or stick to blueberries or strawberries to avoid those tiny seeds.


The delicious contrast of snappy dark chocolate covering the flakey tart berry bars that just gets better the longer they chill makes these no-added-sugar and no-bake bars absolutely delicious!  Happy berry bounty bar no-baking to you!


Prep Time: 00:30

Cook Time: 00:30 (chilling time)

  • 130g shredded coconut

  • 120g fresh blackberries (or berries of choice)

  • 50g coconut oil (or coconut butter)

  • Pinch of salt

  • 1 cup dark chocolate chips



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.




Keep in the fridge in an airtight container for up to a week.