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.

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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

Raw Cranberry and Nut 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.

Blueberry Ricotta Coconut Crisp {gluten-free}

This Blueberry Ricotta Coconut Crisp is a quick gluten-free dessert to throw in the oven. Layered with plump juicy blueberries, creamy ricotta then topped with crunchy clusters of coconutty oats.

This Blueberry Ricotta Coconut Crisp is a quick gluten-free dessert to throw in the oven. Layered with plump juicy blueberries, creamy ricotta then topped with crunchy clusters of coconutty oats.

This Blueberry Ricotta Coconut Crisp is a quick gluten-free dessert to throw in the oven. Layered with plump juicy blueberries, creamy ricotta then topped with crunchy clusters of coconutty oats.

If you think you are experiencing a bit of deja-vu, then you may be right. To go hand in hand with my blog re-design I am also doing a bit of an audit, revisiting old recipes and seeing how they have fared over the years and what I might do to encourage the wee stragglers. I first posted this recipe in October 2014 with some pretty dreadful photos attached. I remembered how delicious it was so I made it again and agreed that yes I was right the first time, this was really delicious and by gum I need the world to know.

I didn’t want to just get rid of my old post entirely though, so what follows below is the original post, just with much better photos.

This Blueberry Ricotta Coconut Crisp is a quick gluten-free dessert to throw in the oven. Layered with plump juicy blueberries, creamy ricotta then topped with crunchy clusters of coconutty oats.

These past two Sundays since I begun my market stall have diverted us from our traditional lazy Sunday lunches due to the utter pandemonium of cake carrying boxes and cake stands and plates to be washed up on our return. We have eaten on the hoof, our giant roasts of meat which would always do us through Monday and Tuesday have recently been foregone for quick suppers before we succumb to the sofa.This Blueberry Ricotta Coconut Crisp is a quick gluten-free dessert to throw in the oven. Layered with plump juicy blueberries, creamy ricotta then topped with crunchy clusters of coconutty oats.

Sunday nights have always been pudding nights in our house, for me they don’t seem right on any other evening. When I was a child I remember sitting down to the Darling Buds of May on a Sunday evening with a bowl of sticky jam sponge and hot custard so thick the spoon could stand upright in the bowl. There is something about Sunday night television which calls for the comfort of the old fashioned Pud. As the opening piano music for Downton Abbey is starting I am often spooning a steaming sponge into our glass dessert bowls, yelling into the other room for the TV to be paused so I don’t miss a moment.

This Blueberry Ricotta Coconut Crisp is a quick gluten-free dessert to throw in the oven. Layered with plump juicy blueberries, creamy ricotta then topped with crunchy clusters of coconutty oats.

This hot pud was perfect then for our new busy Sundays, it had to be a quick throw together dessert which didn’t feel like an effort and could be done whilst I was waiting for our burgers to grill (I know, a bit of a comedown from roast beef and yorkshires). Like any good idea, the inspiration came all at once as I knew precisely that it had to be a combination of blueberries, coconut and oats. Something hot but that felt full of light goodness; despite the change in the weather I am not quite ready for a treacly syrup sponges just yet. The fact that I had ricotta in the fridge was an absolute boon and brought the rest of the ingredients together in sweet harmony. The best thing about this pudding is that it takes no more than 10 minutes from all your ingredients being in the larder or the fridge to them being assembled and tucked into the oven for a 30 minute bake. It isn’t the grand affair pudding that you would necessarily present to guests, it doesn’t have the sophistication for that. However, it’s exactly the sort of pudding that brings your family together at the end of a weekend, squished up on the sofa, slippers on, a pot of tea on the go and Downton Abbey pride of place.

This Blueberry Ricotta Coconut Crisp is a quick gluten-free dessert to throw in the oven. Layered with plump juicy blueberries, creamy ricotta then topped with crunchy clusters of coconutty oats.

These photos were taken in collaboration with Tara at Fork and Dram. She has been a huge inspiration to me lately, assisting in the direction of my blog, cake stall and photography and has been marvellous to work with.

Print Recipe
Blueberry Ricotta Coconut Crisp {gluten-free}
This Blueberry Ricotta Coconut Crisp is a quick gluten-free dessert to throw in the oven. Layered with plump juicy blueberries, creamy ricotta then topped with crunchy clusters of coconutty oats.
This Blueberry Ricotta Coconut Crisp is a quick gluten-free dessert to throw in the oven. Layered with plump juicy blueberries, creamy ricotta then topped with crunchy clusters of coconutty oats.
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6-8 people
Ingredients
  • 100 g porridge oats
  • 40 g coconut flour
  • 100 g unsalted butter at room temperature
  • 25 g coconut flakes
  • 300 g blueberries
  • 300 g ricotta
  • 225 g soft light brown sugar
  • zest of 1/2 lemon
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6-8 people
Ingredients
  • 100 g porridge oats
  • 40 g coconut flour
  • 100 g unsalted butter at room temperature
  • 25 g coconut flakes
  • 300 g blueberries
  • 300 g ricotta
  • 225 g soft light brown sugar
  • zest of 1/2 lemon
This Blueberry Ricotta Coconut Crisp is a quick gluten-free dessert to throw in the oven. Layered with plump juicy blueberries, creamy ricotta then topped with crunchy clusters of coconutty oats.
Instructions
  1. Pre-heat the oven to 160°C.
  2. First make the coconut crisp by mixing together the oats, coconut flour and 75g of the sugar. Rub the butter into the dry mixture, using your fingertips until little oaty coconut clumps have formed and there are no big lumps of butter left. Mix in the coconut flakes then set aside for a moment.
  3. Take a medium sized baking dish (the one I used was 7”x10”) and grease the inside. Then pour the blueberries into the bottom so they are in an even layer.
  4. In a separate bowl beat together the ricotta, the rest of the sugar and the lemon zest for a few moments until fully combined and then pour on top of the blueberries.
  5. Scatter the coconut crisp on top of the ricotta.
  6. Place in the oven and bake for 25-30 minutes when the coconut crisp has toasted and the blueberries are bubbling up from within.
  7. Serve warm with ice cream.

Blueberry Mess Ice Cream

This is the kind of ice cream to turn to when you’ve had a horrible day and you need a quick pick-me-up. Just head to the freezer, grab a spoon and slide it deep into the cloud of cold violet cream. The spoon won’t hit a dead-end of concrete, meaning you have to leave the ice cream out of the freezer for fifteen minutes before it will allow you to chip at its icy exterior. It is ever welcoming and will soothe the most troubled of souls. This also means it is more than a little dangerous. I can hear it calling come hither from the bottom shelf of my freezer, encouraging me to just have one creamy mouthful. But it knows how weak I am, that the one mouthful will never be enough, I will keep going back for more and more until it’s gone. I never had this trouble with Haagan Daaz.

This is a pretty easy ice cream recipe, consisting of just four ingredients which merely requires you to either mash or stir. I use condensed milk in a couple of my ice cream recipes as it has built in sweetness, so you don’t have to muck around with sugar. Blueberries pack in a lot of flavour so they stand up to the sweetness of the condensed milk well. Then adding crushed meringues creates a wonderful texture to this soft serve ice cream so the whole affair has a bit of structure as you will find it melts quickly since it doesn’t have a custard stabiliser. But that’s okay as it doesn’t last very long in the bowl anyway.

Blueberry Mess Ice Cream  |  Stroud Green Larder

I made fresh meringues for this recipe as I was using up egg whites which I just splashed with a bit of food colouring to make them a bit blue. Shop bought meringues would work just as well and would be more in keeping with this faffless recipe anyway.

Blueberry Mess Ice Cream
Makes about 1 pint

200g blueberries
300g whipping cream
1 tin condensed milk (497g)
50g meringues, broken up roughly

  1. Whizz the blueberries up in a blender until you achieve a thick puree. Set aside.
  2. Whip the cream until it is just turning stiff.
  3. Fold in the condensed milk and blueberry puree until completely combined.
  4. Place in the fridge for at least 8 hours to completely chill.
  5. Churn in your ice cream machine for about 20-30 minutes until it starts to thicken although it won’t thicken as much as a custard based ice cream. Near the end of the churning throw in the meringues until they are evenly dispersed.
  6. Decant the ice cream into a tub and leave to set overnight before serving.