Author Notes
Grain free, paleo, vegan Chocolate Berry Bars made with an almond, coconut crust, generously filled with a luscious chocolate sauce and topped with a garden of fresh berries. This decadent treat is a healthy dessert that will satisfy any sweet tooth! —Megan Olson
Ingredients
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2 cups
almond flour
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2 teaspoons
coconut flour
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4 tablespoons
coconut sugar
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1/2 teaspoon
salt
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1/2 teaspoon
baking soda
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4 tablespoons
reduced sugar maple syrup
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1/2 cup
melted coconut oil
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1/4 cup
unsweetened almond milk
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3 ounces
dark chocolate
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2 tablespoons
unsweetened cocoa powder
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1 cup
fresh berries
Directions
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Preheat oven 350 degrees F and line an 8x8 square baking dish with parchment paper.
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In a large bowl, combine almond flour, coconut flour, coconut sugar, salt and baking soda. I combined mine with a fork to breakup any clumps of flour.
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Add the maple syrup and coconut oil to the flour mixture. It will be sticky, somewhat runny mixture.
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Place the mixture in the prepared baking dish, pressing it evenly throughout the pan with your hand. Bake 15-18 minutes until golden brown.
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Remove from the oven and let the mixture cool completely about 1 hour.
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To a small saucepan, add almond milk and bring to a boil. Once boiling, add cocoa powder and chocolate and reduce to medium-low. Stir continuously for 10-12 minutes until a thick chocolatey mixture appears. The chocolate should be a little runny like a glaze. If it is too runny, add a little extra cocoa powder to thicken.
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Pour the chocolate mixture over the crust, spreading evenly throughout with a baking spatula.
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Arrange berries on the top of the chocolate, pressing slightly into the chocolate.
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Place the bars in the freezer 2-3 hours until set. Then cut into 16 bars.
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Store bars in the freezer until gone. They will go quickly!
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