Chocolate Coconut Fruit Cookie Bar

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This very well be one of the most requests I have!  And I know why, they’re addicting and absolutely scrumptious!  These cookie bars are always a hit with every eater! 🙂  The fruit fillings can be as creative as you can get!  I love strawberry, raspberry, cherry, blueberry, or even banana filling! 

Ingredients (9 x 9 baking pan, makes 9):

  • Crust
    • 1 1/2 Cups sorghum flour
    • 1 Cup coconut oil (solid)
    • 1 Cup light brown sugar
    • 1/2 Cup cocoa powder
    • 1/4 Cup coconut flour
    • 1/4 Cup potato starch (may replace with tapioca starch)
    • 1 teaspoon xanthan / guar gum OR ground chia seeds
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon baking powder
  • Filling
    • 1 1/2 Cups strawberries (fresh or frozen), washed and mixed with 2 Tablespoons lemon juice + 1 Tablespoon arrowroot starch (may replace w corn / potato starch) OPTIONAL 1/4 Cup sugar if your fruit is tart (PLEASE NOTE the crust and toppers are plenty sweet as it is, so you may choose to opt out of the sugar even if the fruit is on the tart side!)
    • Don’t have strawberries?  Raspberries + chocolate sure sounds like a divine combination to me! 
  • Crumble Topper:
    • 1/2 Cup sorghum flour
    • 1/2 Cup light brown sugar
    • 5 Tablespoons coconut oil (solid)
  • Coconut Topper:
    • 1 Cup shredded unsweetened coconut
    • 3 Tablespoons coconut oil (solid)
    • 1 teaspoon vanilla extract


  1. Preheat your oven to 350 degrees Fahrenheit.  In a large mixing bowl, add your sorghum flour, brown sugar,  cocoa powder, coconut flour, potato starch, xanthan gum, sea salt, baking powder, and whisk until fully combined.  This is where it gets messy!  I like to mix this by hand as I feel it incorporates the coconut oil more evenly (feel free to use a spatula!) – let’s roll up our sleeves and add the coconut oil.  Work your coconut oil into your dry mix until it’s combined.  Prepare your 9 x 9 baking pan with parchment paper draping over both ends and spray with nonstick spray. Add your crust mix (it will seem “dry”) to your pan and evenly spread out, FIRMLY pressing down into your baking pan.  Pop that in the oven for about 7-10 minutes, until the top just starts to golden. Let cool.
  2. While the crust is baking, let’s make the simple strawberry filling.  Add your strawberries and lemon juice (sugar, if needed) to a medium-large saucepan on medium heat.  Stir your strawberries occasionally.  You’ll notice after about 5 minutes of cooking strawberry juice will start to appear. 10 minutes later your strawberries will be cooked down.  Whisk in your arrowroot starch and turn off the heat; set aside.
  3. To prepare your crumble topper, add all ingredients to mixing bowl and either use your hands or a spatula to fully incorporate (you’ll want to make sure most of the coconut oil is broken up and not in chunks!); set aside.
  4. To prepare the coconut topper, add all ingredients to a mixing bowl and either use your hands or a spatula to fully incorporate; set aside.
  5. Time to make these cookie bars!  Once your crust is prepared, carefully pour your cooked strawberry mix and evenly distribute over the crust; be sure not to press down too firmly.  Try to leave 1/4 – 1/2 inch bare around each edge of the crust; the strawberries sometimes have a tendency to bubble up and over the pan and make a mess of the oven!  Nobody wants to be spending their afternoon scrubbing an oven 😦 . Sprinkle your crumble topper evenly over the strawberries and top everything off with the coconut topper.  Pop that in the oven for about 15-20 minutes, when the coconut starts to golden and the strawberry filling is bubbling.  Remove from oven and let cool.  I’ve found it’s easier to cut after the bars have been chilled (then leave out for 10 minutes before you cut into them).  Store in an air-tight container in your refrigerator.
  6. Enjoy eating whole!

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1 Comment

  1. Pingback: Love At First Bite: Valentine’s Day Sweets | Eating Whole

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