Black Magic Cookie Bars

1/4 Cup Non-Dairy Margarine or Coconut Oil, Melted

1 Cup Finely Ground Chocolate Cookie Crumbs

1 Cup (5 Ounces) Fresh Blackberries

1 Tablespoon Lime Juice

1/2 Cup Granulated Sugar

1 Tablespoon Cornstarch

1 1/2 Teaspoons Arrowroot

1/2 Teaspoon Lime Zest

1/2 Teaspoon Vanilla Extract

1/4 Teaspoon Salt

3/4 Cup Semi-Sweet Chocolate Chips

2/3 Cup Unsweetened, Shredded Coconut

1/2 Cup Chopped Raw Walnuts

Preheat your oven to 350 degrees and lightly grease an 8 x 8-inch square baking pan.

In a medium bowl, stir together the chocolate cookie crumbs and melted margarine or coconut oil so that the whole mixture is nicely moistened. Transfer to your prepared baking pan and use the flat bottom of a measuring cup or drinking glass to firmly press the crumbs down in an even layer. Place in the fridge to chill while you prepare the remaining layers.

Place the blackberries and lime juice in your blender or food processor, and thoroughly puree, until the berries are are smooth as your machine can manage. Strain through a fine sieve, pressing down hard on the pulp to extract as much liquid as possible. Discard the seeds.

Mix the resulting seedless blackberry puree, sugar, cornstarch, arrowroot, lime zest, vanilla and salt together, and pour over your chilled crust. Evenly sprinkle the chocolate chips, coconut, and nuts over the top, gently pressing all the goodies in to ensure that they stick.

Bake for 25 - 30 minutes until the berries mixture bubbles up slightly around the sides and the coconut on top appears to have toasted to a golden brown hue. Cool completely before cutting into bars or squares. Store covered at room temperature for up to four days.

Makes 12 - 16 Bars

©Hannah Kaminsky