Blackberry Lemon Coconut Cream Bars Recipe

Name: Blackberry Lemon Coconut Cream Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-5 medjool dates, pitted; 1/4 cup raw walnuts, toasted; 1/4 cup raw almonds, toasted; 1/2 cup almond meal; 1/2 teaspoon cinnamon; 1 teaspoon coconut oil; Pinch sea salt; 15-oz. can full-fat coconut milk, chilled; 2 tablespoons powdered sugar; zest from half a lemon; 1 teaspoon pure vanilla extract; 2 cups blackberries; 2 tablespoons chia seeds; stevia extract, sugar, honey, or maple syrup, to taste

Servings: persons

4-5 medjool dates, pitted
1/4 cup raw walnuts, toasted
1/4 cup raw almonds, toasted
1/2 cup almond meal
1/2 teaspoon cinnamon
1 teaspoon coconut oil
Pinch sea salt
15-oz. can full-fat coconut milk, chilled
2 tablespoons powdered sugar
zest from half a lemon
1 teaspoon pure vanilla extract
2 cups blackberries
2 tablespoons chia seeds
stevia extract, sugar, honey, or maple syrup, to taste

1
In a food processor, combine dates, nuts, cinnamon, oil and salt. Puree until finely chopped and the mixture sticks together when pinched with your fingers. Turn out into a square baking dish (I used a 6 x 8 glass container).
2
Open the chilled coconut milk and without stirring, spoon out the cream layer into a medium bowl. With a fine mesh strainer, pour out the remainder of the can and keep all the cream that is in the top. Reserve the watery milk for another use.
3
Whip the coconut cream along with the powdered sugar, lemon zest, and vanilla. Pour atop the nut layer.
4
In the food processor, puree berries and chia seeds until smooth. Add stevia, sugar, or other sweetener to taste. Pour atop the cream layer, and chill in the refrigerator to set for at least 2 hours.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4-5 medjool dates, pitted, 1/4 cup raw walnuts, toasted, 1/4 cup raw almonds, toasted, 1/2 cup almond meal, and more.

Yes, Blackberry Lemon Coconut Cream Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackberry Lemon Coconut Cream Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions