Step 1 – Prepare your pan
Line an 8×8-inch pan with parchment paper, leaving overhang on the sides so you can lift the bars out easily later.

Step 2 – Make the coconut base
Add the shredded coconut, dates, and vanilla extract into a food processor. Blend until a sticky dough forms and holds together when pinched. If it’s too dry, add an extra date or a teaspoon of warm water.

Press this mixture evenly into the lined pan to form a firm bottom layer.

Step 3 – Prepare the blackberry topping
Add blackberries to a small saucepan over medium heat. Cook for 5–8 minutes, stirring and gently mashing as the berries soften. Once they’ve broken down, stir in the coconut flour to thicken the mixture. Let it cool for a few minutes.

If using frozen blackberries, thaw and drain excess water before cooking.

Step 4 – Add the topping
Spread the thickened blackberry mixture over the coconut-date base in an even layer.

Step 5 – Chill the bars
Refrigerate for at least 1–2 hours, or until the bars are firm enough to slice. For a firmer texture, freeze for 30 minutes before slicing.

Step 6 – Slice and serve
Lift the bars out using the parchment paper. Cut into squares or bars using a sharp knife. Enjoy immediately or store for later!