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Inca berry bars



16 portion(s)

Inca berry bars

  • 500 g dessicated coconut
  • 40 g dates
  • 100 g dried unsulphured apricots
  • 130 g inca berries / craisins, roughly chopped
  • 50 g activated almonds*, roughly chopped
  • 2 tsp lemon juice
  • 1 pinch sea salt
  • 6
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31

Recipe's preparation

    Inca berry bars
  1. 1. Place a baking tray lined with baking paper in the freezer.

    2. Place the coconut in the TM bowl and process for 2 minutes on  speed 8 on 37 degrees.

    3. Pour the resulting coconut butter into a glass jar, leaving roughly 1/4 cup in the bowl. Add the dates, apricots and salt and process on speed 6 for 6 seconds.

    4. Add the remaining ingredients and mix for 4 seconds on speed 3.

    5. Get your lined baking tray from the freezer and pour roughly half the coconut butter into the middle of it. Sprinkle your inca berry mixture evenly into the coconut and press it down gently.

    6. Transfer to the freezer again for about 15 minutes to set, then cut up into bars or bites. Store them in an air-tight container in the fridge or freezer.



*Activated nuts: these are soaked (in salted water) overnight and then dehydrated (in a dehydrator or low oven) to remove phytic acid and other anti-nutrients, making them much more digestible and their nutrients much more bioavailable.

*Activated buckwheat: soak raw buckwheat for 20 mins in salted water, then dehydrate in a very low oven with the door open until crispy. These are super crunchie and can replace rice crispies in home-made fudge, chocolate and muesli bars.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Yum! Made in the tm5 so can't

    Submitted by Elliebird on 5. November 2015 - 15:03.

    Yum! Made in the tm5 so can't heat on speed 8 so just heated up the coconut to 40 degrees then blended for two mIns. Used sultanas and sour cherries instead of inca berries. It tastes like those apricot and coconut bars  Love

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  • Hi there, I made this and it

    Submitted by Ninajudith on 5. November 2015 - 10:15.

    Hi there, I made this and it mentions to pour in half the coconut butter into the tray, then sprinkle the mix, but then doesn't say what to do with the rest of the coconut butter. Does it go on top?

    I actually poured it all in, as it didn't seem like a lot and just covered the tray about 1cm thick, but had so much of the Nut mix that it didn't all fit on the tray so just put the extra in a container in the fridge. Is there supposed to be more nut mix than coconut?

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  • Hi I have made your berry

    Submitted by Kathryn Schache on 5. February 2013 - 23:04.


    I have made your berry bars very yummy. Just one question when I'm making the coconut butter the thermomix does sound like its working very hard and doesn't sound right so just checking that the speed you have noted to make the coconut butter is correct .

    Kathryn Schache 

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