Gluten Free Blackberry Coconut Bars

Summer is the season for fresh berry desserts!  This recipe calls for blackberries but any mix of berries is fine. The coconut crust provides a delicious gluten free alternative to the traditional pastry crust and instead of baking in a pie pan; this is made in a 9 by 13 pan which makes it easier to serve.

Ingredients (Coconut Crust):

• 3 cups unsweetened coconut flakes
• ½ cup coconut oil or butter
• ¾ cup chopped pecans
• ¼ cup honey
• ½ teaspoon vanilla extract
• 1 egg (you can omit the egg but it won’t hold together as well)

Ingredients (Filling)

• 6 cups fresh or frozen blackberries
• ¾ cup water
• ½ to ¾ cup honey (the amount varies depending on the sweetness of the blackberries)
• 3 tablespoons cornstarch
• ¼ cup cold water
• 1 teaspoon cinnamon

Directions (Coconut Crust):

1. Preheat oven to 350 degrees
2. Gently warm the coconut oil to soften it, mix in the coconut flakes, chopped pecans, honey and vanilla extract.
3. Beat egg and pour into mixture.  Blend well together.
4. Press into a 9 by 13 pan pressing mixture on the bottom and sides of the pan.
5. Bake in a preheated 350 degree oven for 10-15 minutes.

Directions (Filling):

1. Preheat oven to 350 degrees.
2. In a large saucepan combine water, blackberries, honey and cinnamon and bring to a gentle simmer. Mix cornstarch with the ¼ cup water.  Add the cornstarch and water mixture, and simmer for an additional 2 minutes.
3. Pour into pre-baked coconut crust (see directions above) and bake for 30 minutes or until bubbly.  Cool before serving.