Place dates and apple juice concentrate in a saucepan. Cover with a tight-fitting lid and bring to boil. Reduce heat and simmer over low heat for 2 to 3 minutes or until dates are very soft.
Place almonds in food processor and process until finely ground.
Add coconut, oats, and salt and pulse just until mixed. Transfer to a large mixing bowl and push to one side of the bowl.
When dates are softened, transfer dates and apple juice concentrate mixture to food processor. Add vanilla and process to make a fairly smooth date paste. Transfer date paste to empty side of mixing bowl. Do not mix yet! Set aside for 5 minutes to allow the date paste to cool. (This prevents the bars from being gummy.)
Meanwhile, place berries in food processor. (No need to wash out food processor.) Pulse until berries are chopped medium-fine. Set aside.
Mix together date paste and dry ingredients just until oats are evenly moistened with date puree. Do not overmix. I find the best way to do this is to mix it quickly with a fork and then finish with hands by crumbling the large pieces apart with fingers.
Press 3 cups of the oat mixture evenly into an oiled 8 x 8 baking dish.
Spread chopped fruit mixture over oat mixture in baking dish. Press fruit mixture down with a fork.
Distribute remaining oat mixture over top of berry mixture and very gently pack down.
Bake uncovered at 375°F for 40 to 45 minutes or until nicely browned.
Serve warm or at room temperature.
Notes
Be sure to use quick oats not rolled oats in this recipe.Please note that while this bar is delicious, if you are not used to sugar-free eating, it may not be sweet enough for you. If you prefer a sweeter bar, please see notes about this in the post.* * * This recipe from Jennifer'sKitchen.com for Sugar-Free Berry Breakfast Bars is . . . gluten-free, plant based, oil-free, sugar-free, high in fiber, dairy free, egg-free, vegetarian, vegan, and made from real, whole foods.