Raw Blueberry Coconut Energy Bars

These Raw Blueberry Coconut Energy Bars are vegan, gluten-free and sugar-free but are bursting with bright fruity flavour and the creamy richness of coconut.

stacked Raw Blueberry Coconut Energy Bars

Raw Blueberry Coconut Energy Bars are the easiest assembly job of a recipe you can imagine. It’s a weigh the ingredients, throw in the blender, press into a baking tin, chill and cut type of affair. Completely no-bake and low-effort.

overview of cut Raw Blueberry Coconut Energy Bars

This recipe is based upon these Raw Cranberry Nut Energy Bars which I posted on the blog way back when and has always proved to be extremely popular. Well, I thought is was about time we updated this classic for a new exciting flavour. Enter stage right these Raw Blueberry Coconut Energy Bars. I have to say, in a very small whisper, that I might even prefer these to the original.

ingredients for Raw Blueberry Coconut Energy Bars

Our blueberry flavour is sourced from dried blueberries which have a more fully rounded flavour than a generic dried berry. However the fruity vibe is punched up even further by freeze-dried blueberry powder which gives an amazingly pure flavour focus. We mix in some apricots for fibre and further depth of flavour. Plus dried apricots are much cheaper than blueberries so a mix of the two keeps the cost down. I prefer unsulphured dried apricots which means there in no extra sulphur dioxide keeping the colour. Since we’re mixing it all up, the colour of the apricots is of no importance here.

ingredients for Raw Blueberry Coconut Energy Bars in a food processor

We’ve got a lot of desiccated coconut here so there is no chance you’re going to miss the rich creamy flavour of coconut. Extra cashews are added for protein and to give the energy bars a bit more bite.

ingredients for Raw Blueberry Coconut Energy Bars in a food processor

Finally we add a couple of teaspoons of coconut oil. The coconut oil is good for flavour, to help keep the bars more solid in the chiller, for the good fats which keep the hunger down, and because it helps the extra toppings stick to the surface of the bars when they are setting.

When you are pressing the energy bars into the baking tin after mixing the coconut oil will slightly escape through the tops of the bars. At this point you can take some kitchen paper and press down on the surface so that they are lovely and even and the excess oil is absorbed by the paper.

overview o Raw Blueberry Coconut Energy Bars next to a knife on a wooden board

These Raw Blueberry Coconut Energy Bars are absolutely delicious. I find a lot of these types of bars can be quite sweet but we have a lot of coconut and nuts packed in here to keep things more even handed. The flavours burst through and are a lovely little pick-me-up between meals. Plus so handy for lunch boxes and little toddler fingers.

close up of Raw Blueberry Coconut Energy Bars

If you make these Raw Blueberry Coconut Energy Bars then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Print Recipe
Raw Blueberry Coconut Energy Bars
Raw Blueberry Coconut Energy Bars are vegan, gluten-free and sugar-free. Bursting with bright fruity flavour and the creamy richness of coconut.
stacked Raw Blueberry Coconut Energy Bars
Course snack
Cuisine British
Prep Time 10 minutes
Passive Time 2 hours
Servings
12
Ingredients
  • 125 g unsweetened desiccated coconut + 10g extra to decorate
  • 120 g dried blueberries + 10g extra to decorate
  • 120 g dried apricots
  • 75 g cashews + 10g extra to decorate
  • 2 tablespoons freeze dried blueberry powder
  • 2 teaspoons coconut oil
Course snack
Cuisine British
Prep Time 10 minutes
Passive Time 2 hours
Servings
12
Ingredients
  • 125 g unsweetened desiccated coconut + 10g extra to decorate
  • 120 g dried blueberries + 10g extra to decorate
  • 120 g dried apricots
  • 75 g cashews + 10g extra to decorate
  • 2 tablespoons freeze dried blueberry powder
  • 2 teaspoons coconut oil
stacked Raw Blueberry Coconut Energy Bars
Instructions
  1. Line and grease a 6 x 6 x 3 inch square baking tin with two long pieces of baking parchment so they cross in the middle and come up and over the sides of the tin.
  2. Place all the ingredients in a food processor and combine for 3-5 minutes until all the components have broken down and come together into a sticky ball.
  3. Tip the mixture into the baking tin and, using kitchen paper to absorb the excess oil, press down on top so the surface is even.
  4. Roughly chop the extra blueberries and cashew nuts and scatter over the surface of the bars along with the extra coconut.
  5. Place in the fridge for a couple of hours to firm up then carefully remove from the tin and cut into 12 bars.
  6. Store the bars in the fridge in between snacking for about a week.

SHOP THE RECIPE

This Sevenhills Wholefoods Organic Blueberry Powder, Raw Freeze-Dried, 200g is the one I’ve been using lately and it’s been brilliant. I have been using it in these energy bars but also in buttercreams for a blueberry buttercream and in my smoothies. A beautiful fruity flavour that’s pure blueberry.

I would be nowhere without my Magimix 4200XL Food Processor – Satin. I have easily had it over ten years and I use it nearly every day for whipping up dips, pestos, nut butters, nut and oat flour and making my breadcrumbs. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

I have been using this PME Anodised Aluminium Square Cake Pan 6 x 6 x 3-Inch Deep baking tin a lot lately and I love it so much. It’s super cute, bakes up small batch bars and brownies fantastically and is a very good price.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Raw Cranberry and Nut Energy Bars

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Chocolate Tahini Energy Balls in a bowl, one with a bite taken out

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These Coconut Lime Energy Balls are the perfect snack when you need a boost. There is no sugar in them at all, refined, fruit or fake but instead loads of plant protein and of course plenty of yumminess.

Chocolate Peanut Butter Caramel Crunch Cups

Chocolate Peanut Butter Caramel Crunch Cups are vegan, gluten-free and refined sugar-free but most importantly, absolutely heavenly.

A stack of Chocolate Peanut Butter Caramel Crunch Cups

So I have got into a nice little habit which like all my habits start off as something well intentioned but ultimately turn into an unhealthy obsession until I have to stage a self-intervention and no longer allow myself to indulge in the habit further.

This current habit is… making my own chocolate. Oh by gum I am loving it. It all started a few months ago when I was asked to make a refined sugar-free, vegan, soy-free, gluten-free chocolate cake. The recipe for the cake itself wasn’t a problem, but finding quality chocolate for the ganache that ticked all these requirements wasn’t an easy task. It also surprised me how many bars of chocolate that claimed to be vegan also said ‘may contain dairy.’ This left me baffled. And a dairy-free chocolate that didn’t contain soy felt like the holy grail. Also sugar. Turns out chocolate producers like to put actual sugar in their chocolate, who knew? I did eventually find an artisan 70% dark chocolate bar without dairy or soy and made with coconut sugar. Of course the cost was obscene. I really didn’t have an option. I was going to have to make my own.

overhead shot of Chocolate Peanut Butter Caramel Crunch Cups

It turned out that making my own chocolate from just a few ingredients was ridiculously easy. The resulting cake was splendid and everyone involved was incredibly happy. Especially me, as now I knew how to make my own healthy and guilt-free chocolate. This could only be a good thing, yet more ammunition for me to enjoy a balanced and less processed diet. Without a doubt this would lead to weight loss, wellness and unqualified happiness.

Sure. If you are a remotely restrained human being. That is not me and I am on the homemade chocolate train and riding it all the way to Disneyland and back again. Happiness indeed.

A stack of Chocolate Peanut Butter Caramel Crunch Cups

Now this homemade chocolate isn’t made the same way actual chocolate producers make their posh bars but this homemade stuff is actually pretty brilliant. And incredibly addictive.

cocoa butter chips

How to make chocolate

The base of the homemade chocolate is cocoa butter which you can easily get hold of on Amazon or your local health food shop. You can buy it in blocks of raw cocoa butter but it’s better for this purpose to buy in chips for even melting. The cocoa butter is melted with coconut oil which is used to help solidify the chocolate. Cocoa powder is then whisked in for the chocolate taste, a splash of maple syrup for sweetness, vanilla extract for depth and salt for balance. Then it’s up to you to leave plain or go crazy with the add-ins. All that’s left is to set the chocolate in the fridge or freezer. You can use chocolate moulds, a parchment lined Tupperware box, or muffin cases. This homemade chocolate isn’t as stable as properly processed chocolate and it melts easily so you will need to keep it in the fridge once it has set but that’s no issue at all as it’s wonderful direct from the chiller.

I have been loving experimenting with homemade chocolate but in this recipe for Chocolate Peanut Caramel Crunch Cups things are getting really exciting.

gluten-free cornflakes

Now I spoke above about the option of add-ins for your homemade chocolate. I’m talking about chopped nuts, dried fruit or crushed cookie pieces. For this recipe though we want some crunch to our chocolate, to contrast with the thick smoothness of the caramel. The crunch element of choice here is gluten-free cornflakes. Now I’m not a big cereal-for-breakfast fan, but cereal-in-desserts is another matter entirely. I grew up on chocolate cornflake treats and this here is just a grown up version of that. Not only do these cornflakes give the chocolate crunch but also that unique, almost malty, cornflake flavour that is so reminiscent of childhood.

Check your labelling if you are looking for refined sugar-free. There are various brands of gluten-free cornflakes that either have no sugar involved or are made with unrefined sugar and also some made with regular sugar. It’s up to you which you choose. If you are going for completely unsweetened cornflakes though you may want to increase the amount of maple syrup used. For this recipe I used cornflakes slightly sweetened with rice malt syrup.

Chocolate Peanut Butter Caramel Crunch Cups in a tin

I have been making different versions of chocolate cups since Beau was born. They were my little treat during night feeds when I needed something to stay awake. They are so easy to make as you just need cupcake cases, melted chocolate and a filling of some sort. The idea is based on Reese’s Peanut Butter Cups of which there have been countless versions of pervading food blogs for years. Here though, I wanted something a little less sinful but that still tastes just like you are sinning.

peanut butter vegan caramel

Vegan Peanut Butter Caramel

This filling takes peanut butter cups to the next level. First we make a vegan and sugar-free caramel by blending chewy sticky medjool dates with hot water, for a smooth drippy consistency, and coconut cream to really make it taste like actual creamy rich caramel. It’s such good stuff. Add a bit of vanilla and salt and you have a refined sugar-free and vegan caramel which is out of this world. I’m not vegan so I eat proper caramel all the time and I am still thrilled with the date caramel option, it has such depth of flavour and a perfect consistency. When we blend in a natural peanut butter into this caramel the situation suddenly gets serious.Chocolate Peanut Butter Caramel Crunch Cup cut in half and stacked up on each other

This peanut butter caramel is an utterly divine filling for our chocolate crunch cups. At first you might think this is a complicated recipe as it involves making your own chocolate and your own vegan caramel. The steps are easy though and pretty foolproof. There’s no tempering of chocolate or burning of sugar to worry about and most of the recipe is an assembly job, broken down in the method below. I urge you to give these a try or at least make your own homemade chocolate, I bet after you make it the first time it will soon become a habit.

stacks of Chocolate Peanut Butter Caramel Crunch Cups

If you make these Chocolate Peanut Butter Caramel Crunch Cups then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

A stack of Chocolate Peanut Butter Caramel Crunch Cups

Print Recipe
Chocolate Peanut Butter Caramel Crunch Cups
Chocolate Peanut Butter Caramel Crunch Cups are vegan, gluten-free and refined sugar-free but most importantly, absolutely heavenly.
A stack of Chocolate Peanut Butter Caramel Crunch Cups
Prep Time 25 minutes
Passive Time 30 minutes
Servings
12
Ingredients
Peanut Butter Date Caramel
  • 120 g medjool dates pitted, about 8 dates
  • 60 g natural peanut butter
  • 60 g coconut cream
  • 60 ml boiling water
  • 1 teaspoon maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
Chocolate
  • 220 g cocoa butter chips
  • 30 ml coconut oil
  • 100 g cocoa powder
  • 30 ml maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 100 g gluten-free refined sugar-free cornflakes, finely crushed
  • 20 g natural unsalted peanuts roughly chopped
  • 1 teaspoon flaked sea salt
Prep Time 25 minutes
Passive Time 30 minutes
Servings
12
Ingredients
Peanut Butter Date Caramel
  • 120 g medjool dates pitted, about 8 dates
  • 60 g natural peanut butter
  • 60 g coconut cream
  • 60 ml boiling water
  • 1 teaspoon maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
Chocolate
  • 220 g cocoa butter chips
  • 30 ml coconut oil
  • 100 g cocoa powder
  • 30 ml maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 100 g gluten-free refined sugar-free cornflakes, finely crushed
  • 20 g natural unsalted peanuts roughly chopped
  • 1 teaspoon flaked sea salt
A stack of Chocolate Peanut Butter Caramel Crunch Cups
Instructions
Peanut Butter Date Caramel
  1. Place all the ingredients into a small food processor and mix together for 5-10 minutes so the caramel is ultra smooth. Every so often turn off the processor and scrape down the sides for an even blend.
Chocolate
  1. Melt the cocoa butter chips and coconut oil in a bain marie or metal bowl set over a pan of simmering water. Remove from the heat.
  2. Sift the cocoa powder into the cocoa butter then whisk in until smooth.
  3. Stir in the maple syrup, vanilla extract, salt and crushed cornflakes.
Assembly
  1. Pour 1 tablespoon of the molten chocolate into the bottom of each cupcake liner.
  2. Place in freezer for 3 minutes so the chocolate is half set.
  3. Remove from the freezer. Push the chocolate ¾ way up the sides of the cupcake liner then place back in the freezer for 10 minutes for chocolate to completely set.
  4. Remove the chocolates from the freezer.
  5. Spoon 2 teaspoons of peanut butter date caramel into each case and smooth down the top of the caramel.
  6. Pour 1 tablespoon of the cornflake chocolate over the top of the caramel so it is completely covered.
  7. Place the chocolate back into the freezer for 20 minutes to set.
  8. Remove the chocolate from the freezer, sprinkle over some chopped peanuts and flaked sea salt.
  9. Store the chocolates in the fridge. They will keep for at least a week.
Recipe Notes

*use a natural peanut butter which should only have ‘peanuts’ listed under the ingredients.

*The caramel cream I use is from a tin of coconut milk. If you are based in the UK then the best coconut milk brand to use is Biona as it contains no gums or stabilisers. Place your tin of coconut milk in the fridge upside down overnight. By the morning the coconut will have separated from the water, leaving you with beautifully solidified coconut cream at the top of your tin which you can scoop out with a spoon. I use the leftover coconut water for drinking, adding to smoothies, thinning out salad dressings or cooking with.

Homemade Chocolate recipe adapted from Minimalist Baker's Easy Vegan Chocolate



SHOP THE RECIPE

These cocoa butter chips are perfect for this recipe. Sevenhills Wholefoods Organic Cacao/Cocoa Butter, Wafers, 1kg are a pure ingredient with no ‘may contain..’ scariness.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Raw Cranberry and Nut Energy Bars

Raw Cranberry and Nut Energy Bars are vegan, gluten-free and sugar-free. Full of protein and bursting with fruity flavour.

Raw Cranberry and Nut Energy Bars

The instructions in this recipe were updated in 2019 to make the method a little clearer

I make no bones about it, these energy bars have been shamelessly ripped from the Nakd bar. I was completely reliant on Nakd bars when I worked as a TV Producer. I was either too busy to have breakfast so I grabbed one of these, maybe I had edits that ran over lunch so I kept going by pulling one of these out of my bag, or I was working late which meant that dinner was pushed until I got home at some heinous hour and my Nakd bars would once again save the day. I always had heaps of them crammed into my desk drawer, handbag and coat pockets.

Raw Cranberry and Nut Energy Bars

Since I’ve been working from home, I haven’t found the need to rely so much on shop bought snacks, there is usually cake around or I’m recipe testing so I can munch on a bit of whatever I’m cooking or baking. Can you tell I was a bit more diet conscious when I wasn’t slouching around in tracky bums, baggy t-shirts and slippers all day.

Well, I’m upping the health factor in my life at the moment, making sure I achieve my 5-a-day, consume my 700mg of calcium and perhaps not rely on chocolate to fill the spare five minutes I have whilst waiting for the kettle to boil. With healthy eating comes healthy snacking so although I won’t rely on these bars like I used to it’s incredibly handy having something in that I can have if I need a sugar or protein hit. If I’m going for a long walk with Billy Buddy then I find that one of these is absolutely perfect for my dipping energy if I’m getting pulled around by an excitable little dog.

Raw Cranberry and Nut Energy Bars

Having exhausted all the flavours of Nakd bars during my obsession with them I always wanted to give them a go myself, after all there is only about four ingredients listed on the back of the packets. I should have carved out time to do this years ago, as they were one of the easiest things to prepare. If you own a food mixer then that’s all you need to whizz up the ingredients before you press into a tin, refrigerate and then cut into bars.

When I set about making these I didn’t have any particular plan in mind other than I wanted to use up some of my dried cranberries; I severely overestimated how many I would need over Christmas and my larder is overrun with them. I love cranberry and macadamia together and then found buried in the back the remains of a packet of macadamias which hadn’t gone out of date yet – score! There weren’t quite enough nuts so I amped up the quantity by substituting almonds. I also added dates which are the main ingredient in any Nakd bar to bind the bars together, I used plump sticky medjool dates to add juiciness and deeper flavour. There are more dates than cranberries in this recipe but the dates add the background note whilst the overriding zingy flavour is of the cranberries. I couldn’t resist adding a tablespoon of freeze dried raspberry powder either for more berry flavour.

Raw Cranberry and Nut Energy Bars

They worked out better than expected. The raspberry powder lifts the whole bar so it tastes fresher somehow. You can get raspberry powder from Father Christmas when he puts it in your stocking to open on Christmas morning or if you weren’t quite as lucky as I was then it’s easy enough to buy online.

These bars should keep for about a week in the fridge but you could also double the quantity I’ve suggested here and stick them in the freezer so you have lots to keep you going. I made mine in a smaller quantity of eight so I can move onto another flavour when these are done.

Raw Cranberry and Nut Energy Bars

Print Recipe
Raw Cranberry and Nut Energy Bars
Raw Cranberry and Nut Energy Bars are vegan, gluten-free and sugar-free. Full of protein and bursting with fruity flavour.
Raw Cranberry and Nut Energy Bars
Course snack
Cuisine British
Keyword snack, sugar-free, vegan
Prep Time 10 minutes
Passive Time 2 hours
Servings
8 bars
Ingredients
  • 180 g medjool dates pitted
  • 75 g dried cranberries
  • 75 g macadamia nuts
  • 50 g blanched almonds
  • 1 tablespoon freeze dried raspberry powder
Course snack
Cuisine British
Keyword snack, sugar-free, vegan
Prep Time 10 minutes
Passive Time 2 hours
Servings
8 bars
Ingredients
  • 180 g medjool dates pitted
  • 75 g dried cranberries
  • 75 g macadamia nuts
  • 50 g blanched almonds
  • 1 tablespoon freeze dried raspberry powder
Raw Cranberry and Nut Energy Bars
Instructions
  1. Line and grease a 5 x 5 x 3 inch* square baking tin with two long pieces of baking parchment so they cross in the middle and come up and over the sides of the tin.
  2. Place all the ingredients in a food processor and combine for 3-5 minutes until all the components have broken down and come together into a sticky ball.
  3. Tip the mixture into the baking tin, press down on top so the surface is even.
  4. Place in the fridge for a couple of hours to firm up then carefully remove from the tin, using the long ends of the baking parchment as leverage and cut into 12 bars.
  5. Store the bars in the fridge in between snacking for about a week.
Recipe Notes

*I originally used a different baking tin for the bars made in the photos. This tin will make slightly wider shaped bars.

SHOP THE RECIPE

The raspberry powder I used in this recipe was Freeze Dried Raspberry Powder 150g. It’s a lovely product and I find freeze-dried raspberry powder useful in so many recipes, from buttercreams to sponge cakes and also in homemade beauty products like lip balm – basically anytime I need a hit of raspberry without using fresh fruit which isn’t always appropriate.

I would be nowhere without my Magimix 4200XL Food Processor – Satin. I have easily had it over ten years and I use it nearly every day for whipping up dips, pestos, nut butters, nut and oat flour and making my breadcrumbs. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Raw Blueberry Coconut Energy Bars

stacked Raw Blueberry Coconut Energy Bars

Chocolate Tahini Energy Balls

Chocolate Tahini Energy Balls in a bowl, one with a bite taken out

Coconut Lime Energy Balls

These Coconut Lime Energy Balls are the perfect snack when you need a boost. There is no sugar in them at all, refined, fruit or fake but instead loads of plant protein and of course plenty of yumminess.

Energy Boosting Snack Ideas – FREE PDF!

If you need more inspiration of energy boosting snacks to get your through your in between meal slumps then you can download my free PDF with 9 more ideas featuring exclusive content and also my favourite energy boosting recipes from the website. To access this amazing PDF you just need to click the link below!!