Bezpłatne zwroty Darmowa wysyłka powyżej 120 PLN

No-bake cakes - Berry and coconut bars

Our quick and easy no-bake bars are perfect for when you want to make some delicious treats, without even having to turn on the oven.

Covered in dark chocolate and made with mixed berries and desiccated coconut, these delicious berry and coconut no-bake bars couldn’t be easier to prepare using your food processor. Kids will love getting involved as you follow this simple step-by-step recipe, and you’ll love that they’re lower in sugar than your average shop bought snack, gluten-free and vegan-friendly. Pop a batch in the freezer, so you always have a healthy grab-and-go snack or lunchbox treat to hand.

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Getting started

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This recipe makes 8 bars. Allow 80 minutes to make them, including 30 minutes- 1 hour setting time in the fridge.

Here’s what you’ll need:

Ingredients
80g mixed berries
180g desiccated coconut
60g coconut oil
Salt, pinch of
250g dark chocolate

To serve
Mint leaves
Mixed berries

Tools
MultiPro Go, or any Kenwood food processor
Square tin
Heatproof bowl
Parchment paper

Substitutions
You can use defrosted frozen mixed berries to make the bars, instead of fresh. Coconut butter can be used in place of coconut oil.

Get ahead by measuring out your ingredients and lining your square tin with parchment paper. 

Pureeing the berries

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Assemble your food processor and fit the knife blade.

Add the mixed berries to the food processor bowl. If you’re using frozen berries, defrost them first.

Attach the lid and check the pusher is in the feed tube. Mix until the berries are puréed down.

Forming the bars

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Next, add the desiccated coconut, coconut oil and salt to the food processor bowl. Mix until combined.

Use your hands or a spatula to press the mixture into the lined tin and even out the surface. Chill in the freezer for 30 minutes, or until firm.

Melting chocolate for the topping

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Add the dark chocolate to a heatproof bowl and melt in the microwave, stirring occasionally to prevent it burning. Alternatively, place the bowl over a saucepan of simmering water, stirring occasionally.

Once the chocolate is melted, set aside to cool slightly and thicken.

Cooling and decorating the bars

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Remove the coconut mixture from the freezer and turn it out upside down onto a chopping board. Remove the parchment paper and then use a sharp knife to cut into 8 equal rectangles. Trim the edges if needed.

Place a cooling rack over a large baking tray and transfer the bars onto the rack. Pour the melted chocolate over the bars until they’re completely coated.

Chill the bars in the fridge for 30 minutes- 1 hour, until set.

Serve with strawberries, raspberries and blueberries, and a scattering of fresh mint leaves.

The bars can be stored in an airtight container in the fridge for one week, or in the freezer for about a month.