Blackberry Bars Recipe

Introduction

These blackberry bars combine a buttery shortbread crust with a luscious, tangy blackberry filling, topped with a smooth coconut butter frosting. They are a delightful treat perfect for summer gatherings or a sweet everyday snack.

Ingredients

• 6 oz blackberries
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 1/4 teaspoon salt
• 1 tablespoon tapioca flour mixed with water
• 2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/3 cup maple syrup
• 1/3 cup melted coconut oil
• 5 blackberries
• 1/4 cup coconut butter
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1-2 tablespoons water
• Pinch salt

Instructions

1. Step 1: Preheat the oven to 325°F (165°C) and line a 9-inch square pan with parchment paper. Set it aside.
2. Step 2: Make the blackberry filling by placing 6 oz of blackberries in a small saucepan with 2 tablespoons maple syrup, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Cook over medium-low heat, stirring regularly, until the berries break down (about 6 minutes).
3. Step 3: Mix 1 tablespoon tapioca flour with a tablespoon of water to create a slurry, then add it to the blackberry mixture. Stir until thickened, about 1 more minute. Remove from heat and allow to cool for 10-15 minutes.
4. Step 4: For the shortbread base, combine 2 cups almond flour, 2 tablespoons coconut flour, 1/4 teaspoon salt, 1 teaspoon vanilla, 1/3 cup maple syrup, and 1/3 cup melted coconut oil in a medium bowl. Stir well until evenly incorporated.
5. Step 5: Press half of the shortbread mixture evenly into the bottom of the prepared pan. Spread the cooled blackberry filling over it, then break the remaining shortbread mixture into small pieces and press them flat to cover the filling. Press edges together gently as you go.
6. Step 6: Bake for 35 minutes or until the edges are golden brown. Remove from oven and let cool slightly.
7. Step 7: Prepare the frosting by cooking 5 blackberries in a small pan over medium heat for 2-3 minutes until juicy. Strain the juice through a fine mesh strainer into a small bowl.
8. Step 8: Soften 1/4 cup coconut butter (microwave for 30 seconds if needed) and add it to the blackberry juice along with 2 tablespoons maple syrup, 1 tablespoon lemon juice, 1-2 tablespoons water, and a pinch of salt. Stir until smooth.
9. Step 9: Pour the frosting evenly over the baked bars. Place the pan in the refrigerator to set completely before slicing and serving.

Tips & Variations

• Use frozen blackberries if fresh aren’t available, just thaw slightly before cooking.
• For a nuttier flavor, toast the almond and coconut flours lightly before mixing.
• Swap maple syrup for honey if you prefer a different sweetness.
• Add a sprinkle of cinnamon or nutmeg to the shortbread for extra warmth.
• If you want a firmer filling, increase the tapioca flour by a half tablespoon.

Storage

Keep the blackberry bars covered in the refrigerator for up to 10 days. They are best served chilled or at room temperature. To reheat, warm briefly in the microwave or oven to soften the shortbread and bring out the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of blackberries?

Yes, you can substitute raspberries or blueberries for similar results. Adjust cooking times slightly as needed depending on berry juiciness.

Is this recipe gluten-free?

Yes, this recipe uses almond and coconut flours, making it naturally gluten-free.

Blackberry Bars Recipe

Print Recipe

★★★★★

5 from 73 reviews

These Blackberry Bars feature a luscious homemade blackberry filling sandwiched between buttery almond and coconut flour shortbread layers, topped with a creamy blackberry-infused coconut butter frosting. Naturally sweetened with maple syrup and enhanced with a hint of lemon, they offer a gluten-free, dairy-free treat perfect for berry lovers looking for a wholesome dessert.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 9 bars (3×3 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Blackberry Filling

• 6 oz blackberries
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 1/4 teaspoon salt
• 1 tablespoon tapioca flour mixed with 1 tablespoon water (slurry)

Shortbread Cookie

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/3 cup maple syrup
• 1/3 cup melted coconut oil

Blackberry Frosting

• 5 blackberries
• 1/4 cup coconut butter, softened
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1–2 tablespoons water
• Pinch of salt

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and line a 9-inch square baking pan with parchment paper. Set aside to prepare the filling and dough.
2. Make the Blackberry Filling: In a small saucepan, combine 6 oz blackberries, 2 tablespoons maple syrup, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Cook over medium-low heat, stirring regularly until the berries break down, about 6 minutes. Stir in the tapioca slurry and continue cooking until the mixture thickens, about 1 more minute. Remove from heat and let cool for 10-15 minutes.
3. Prepare the Shortbread Cookie Dough: In a medium bowl, mix together the almond flour, coconut flour, 1/4 teaspoon salt, vanilla extract, maple syrup, and melted coconut oil until thoroughly combined. The dough will be a bit crumbly but should hold together when pressed.
4. Assemble the Bars: Press half of the shortbread mixture evenly into the bottom of the prepared pan to form the base. Spread the cooled blackberry filling evenly over this base. Then, take the remaining dough in small pieces, press flat, and carefully layer on top of the filling, pressing edges together gently to seal.
5. Bake the Bars: Place the pan in the oven and bake for 35 minutes, or until the edges are golden brown and the top is set.
6. Make the Blackberry Frosting: While the bars bake, place 5 blackberries in a small pan and cook over medium heat for 2-3 minutes until juicy and softened. Strain the berries through a fine mesh sieve to extract the juice. In a small bowl, combine the softened coconut butter with the blackberry juice, maple syrup, lemon juice, water (start with 1 tablespoon and add more as needed), and a pinch of salt. Stir until smooth and creamy.
7. Frost and Chill: Once the bars have cooled, pour the blackberry frosting evenly over the top. Place the pan in the fridge and chill until the frosting sets, about 1-2 hours.
8. Storage: Store the finished bars covered in the refrigerator for up to 10 days to maintain freshness and texture.

Notes

• For best results, ensure the coconut butter is softened before mixing to achieve a smooth frosting.
• If maple syrup is unavailable, honey can be substituted, but this will affect the vegan status.
• Pressing the top shortbread dough in small sections helps maintain the blackberry layer without mixing the layers.
• These bars are naturally gluten-free, making them suitable for gluten-sensitive diets.
• To make slicing easier, chill the bars thoroughly before cutting.

Keywords: blackberry bars, gluten free dessert, almond flour shortbread, coconut butter frosting, healthy dessert, maple syrup sweetened, berry bars