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Frozen blackberry cobbler bars on a parchment-lined wire rack with fresh blackberries and shredded coconut
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Frozen Blackberry Cobbler Bars

Note: Cook Time includes 3 hours (minimum) of setting time in the freezer.
These frozen blackberry cobbler bars are made with a simple granola crust and a creamy blackberry filling for an easy, make-ahead dessert. Naturally dairy-free and refined sugar-free, they’re a refreshing freezer treat that’s perfect for summer or anytime you want a healthier sweet option.
Course Dessert
Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes
Servings 16 squares
Author Rachael DeVaux

Ingredients

For the Crust:

For the Filling:

  • 1.5 cups fresh blackberries
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla
  • 1/3 cup raw cashews
  • 2 scoops collagen peptides (optional; I like Ancient Nutrition or Vital Proteins)
  • 2 tablespoons shredded coconut

Instructions

For the Crust:

  • Preheat the oven to 350°F.
  • If the coconut oil you’re using is already liquid, you’re all set to move to the next step. If your coconut oil is solid, heat until melted (liquid texture) on the stovetop or in the microwave.
  • In a medium-sized bowl, mix liquid coconut oil with granola and cinnamon until evenly coated.
  • Line an 8×8-inch baking pan with parchment paper and press granola mixture firmly into pan until even.
  • Bake for 15 minutes. Then remove and let cool for 5 minutes.

For the Filling:

  • To prepare the blackberry cream layer, blend together 1 cup of the fresh blackberries with the coconut oil, maple syrup, fresh lemon juice, vanilla, cashews, and collagen peptides (if using). Reserve ½ cup of the fresh blackberries to fold into the filling mixture after blending.
  • Once blended, pour in the last ½ cup of blackberries and stir.
  • Pour entire mixture over the top of the cooled granola base, making sure it’s evenly spread. Sprinkle shredded coconut over top.
  • Place in the freezer for at least 3 hours to harden.
  • Once hardened, remove from freezer and cut into squares (makes 16 total). Enjoy!

To Store:

  • Store in an airtight container in the freezer for up to 1-2 months.

Notes

Swaps & Substitutions:
  • Granola: Use any granola, or sub a mix of oats + chopped nuts for a less sweet crust.
  • Coconut oil: Swap with melted butter or ghee if not dairy-free; use refined for neutral flavor.
  • Blackberries: Fresh or frozen (thaw slightly). Can sub raspberries, blueberries, or mixed berries.
  • Maple syrup: Honey works as a substitute (slightly different flavor).
  • Lemon juice: Swap with lime juice or reduce for less tartness.
  • Cashews: Soak for smoother blending (optional). For nut-free, use coconut cream (softer texture).
  • Collagen peptides: Optional—omit or swap with vanilla protein powder.
  • Shredded coconut: Optional topping; swap with crushed granola or chopped nuts.