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Chocolate Berry Bars (Paleo + Vegan)

Berries· Chocolate· Dairy Free· Desserts· Fruit· Gluten Free· Paleo· Recipe Index· Refined Sugar Free· Vegan

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These Chocolate Berry Bars have an almond flour crust topped with vegan chocolate ganache and fresh raspberries and blueberries. These dessert bars are beautiful, delicious, and better for you – they’re gluten-free, vegan, refined sugar-free, and Paleo.

These Chocolate Berry Bars have an almond flour crust topped with vegan chocolate ganache and fresh raspberries and blueberries. These dessert bars are beautiful, delicious, and better for you - they're gluten-free, vegan, refined sugar-free, and Paleo.I got a new camera! And these photos are the first photos I’m posting that I took using it. What do you think?!

I went pro, and bought myself the Canon 6D and the 100mm f/2.8L Macro Lens (those are affiliate links). It cost a whole lot of money and it sort of hurt to pay it, I was due for an upgrade and I’m glad I splurged and got a really great camera and lens. I still barely know how to use it, but since I’m coming from another Canon (the Rebel T3 – discontinued, here’s the newer version; and 50mm f/1.8 lens), the learning curve isn’t too steep.

These Chocolate Berry Bars have an almond flour crust topped with vegan chocolate ganache and fresh raspberries and blueberries. These dessert bars are beautiful, delicious, and better for you - they're gluten-free, vegan, refined sugar-free, and Paleo.

I was struggling when I was trying to photograph with the new camera when I was at my dad’s in San Diego, but once I got home and back to my set up, I’ve been able to figure it all out pretty quickly.

The Chocolate Berry Bars are also a beautiful subject, so it was hard to do them wrong – I just had to capture the natural beauty of those berries! As much as I love sprinkles, some of the most beautiful desserts I’ve posted have raspberries as the star. Case in point: no-bake chocolate raspberry tart, chocolate berry tart + mocha raspberry cake).

These Chocolate Berry Bars have an almond flour crust topped with vegan chocolate ganache and fresh raspberries and blueberries. These dessert bars are beautiful, delicious, and better for you - they're gluten-free, vegan, refined sugar-free, and Paleo.These bars are as delicious as they are beautiful! The bottom layer is an almond flour crust that lightly crunchy and sweetened just enough to completely the bittersweet chocolate. The chocolate layer uses coconut milk to create a luscious and creamy vegan chocolate ganache, and then fresh berries are arranged on top of the chocolate ganache.

I opted to use raspberries and blueberries, but any other kind of berry that you prefer or have on hand would be great. After letting the bars set in the fridge for about an hour, cut into sixteen squares and enjoy! These will satisfy any chocolate craving, and you can enjoy them pretty guilt free thanks to their gluten-free/vegan/refined sugar-free/Paleo status.

These Chocolate Berry Bars have an almond flour crust topped with vegan chocolate ganache and fresh raspberries and blueberries. These dessert bars are beautiful, delicious, and better for you - they're gluten-free, vegan, refined sugar-free, and Paleo.Whip up a batch of these and keep them stored in your fridge or freezer – you’ll be happy to have them when a late night chocolate craving hits. Enjoy :D

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These Chocolate Berry Bars have an almond flour crust topped with vegan chocolate ganache and fresh raspberries and blueberries. These dessert bars are beautiful, delicious, and better for you - they're gluten-free, vegan, refined sugar-free, and Paleo.
5 from 8 votes
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Chocolate Berry Bars (Paleo + Vegan)

Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 16 bars
Author Rachel Conners

Ingredients

For the chocolate layer

  • ½ cup canned full-fat coconut milk
  • 5 oz. bittersweet chocolate finely chopped
  • About 1 cup of assorted fresh berries I used raspberries and blueberries

Instructions

  1. Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper or foil and grease lightly.
  2. In large bowl, combine the almond flour, coconut flour, baking soda, salt, and coconut sugar. Whisk to combine. Add the coconut oil and maple syrup and toss to combine until the mixture sticks together.
  3. Press the crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 11-13 minutes, or until golden brown around the edges. Let cool completely.
  4. Place finely chopped chocolate in a large bowl. In a small saucepan or in the microwave, just bring coconut milk to a boil (took about 30 seconds in my microwave). Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy.
  5. Pour warm chocolate mixture over cooled crust. Arrange the berries on top as desired. Chill for at least one hour. Cut into 16 squares with a sharp knife.
These Chocolate Berry Bars have an almond flour crust topped with vegan chocolate ganache and fresh raspberries and blueberries. These dessert bars are beautiful, delicious, and better for you - they're gluten-free, vegan, refined sugar-free, and Paleo.

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Comments

  2. Don’t you just love the new camera?! I recently got the same one. It’s taking me a bit more time to learn it though. I was using a Nikon. But you have it down pat. These bars look so delicious. Love the pop of color with the raspberries!

    Reply

    • Thanks so much, Jen! I’m seriously loving the new camera even though it still baffles me a bit – I can’t imagine coming from a Nikon! I’m sure we’ll both get the hang out it pretty quick though :)

      Reply

  5. Those bars look just fantastic – I love raspberries and chocolate together, so good! I got the same lens for Christmas and am so excited to use it – if only the sun would come out! I tried it out the other day but it was snowing out so I didn’t love anything! I still have the Rebel T3 body though – maybe one day I’ll upgrade that too! :)

    Reply


  6. What gorgeous bars! The layers are beautiful! And chocolate and raspberries is one of my favorite dessert combos – delicious! Your new camera is awesome – maybe one day I’ll get a DSLR as I’m still using the iphone :)

    Reply


  8. You must hear this all the time but these are almost too pretty to eat..almost! Congratulations on your new camera! I know how exciting that is! I must say – I’ve always enjoyed your photography so it’s just a whole lot more of what we’re accustomed to! Have a lovely weekend, my dear!

    Reply


  11. I’ve always thought your photos were beautiful, but these are looking extra pretty! Congrats on the new camera! I am still getting the hang of my Rebel. And these bars are gorgeous! I want to eat them right now. Pinning!

    Reply

  14. These berry bars are gorgeous! How do you like the Canon 6D? I really want to upgrade my camera (currently shooting with a 60D) but the cost of upgrading is just so painful! I’ve had mine for 6-7 years now and I’ve been thinking about upgrading for a while now. Have fun with the new camera!

    Reply

    • Hi Genevieve! I’ve only shot two shoots so far with my new camera (this being one of them) but so far, I LOVE it! The pictures are just so clear and have such a high resolution, I feel like I barely had to edit at all. The cost definitely hurt but I just went with the camera/lens combo I had been dreaming of for years and figure I probably won’t have to upgrade again for a WHILE. As bloggers, we can also write off the cost as a business expense, which helps :) thanks so much!!

      Reply

  19. Oh my, I’m hooked on these gorgeous looking bars – great photos! I want to make some but I don’t want to buy a whole packet as it will probably not be used. Is there a substitute I could try for the 1 teaspoon of coconut flour? (Yes, I know I could use it for lots of other recipes, but I’m being realistic here!!)

    Reply

    • Hi Judith, thanks for asking! I totally get that, and honestly, you could probably just leave it out with little consequence – the crust will just be a bit softer. If you want a crunchier crust you can sub the maple syrup for more coconut sugar. Hope this helps! Enjoy :)

      Reply

  24. Oh.my.gosh. This recipe tho :) WOW! looks so delicious. I can’t believe these are vegan and paleo!! You’re so amazing! Thanks for sharing! Hope that you have a great week!

    Reply

  26. These bars look beautiful. I was scrolling down the pages on Finding Vegan and I saw the picture for these and thought “wow, I want to eat that”. It took me some time too when I got a new camera to figure out its settings and how to use it, but then when you get the hang of it it’s a lot of fun.

    Reply

  28. Is the crust supposed to be chewy? I was expecting it to be firmer, but now I’m not sure if I just didn’t bake it long enough.

    Reply

    • Hi Tina, the crust of mine were crispy and I did bake until the crust was a pretty deep golden brown. If you’d like a crispier crust, you can also add an extra 1/2 to full teaspoon of coconut flour. Hope you’re still enjoying them!

      Reply

    • Hi Kirsty, yes for sure. I haven’t tested it that way but it should be fine. I would use brown sugar in place of the coconut sugar, all-purpose flour instead of the almond (and skip the coconut flour entirely), butter for the coconut oil, and heavy cream for the coconut milk. Hope this helps!

      Reply

  33. I don’t have almond flour on hand. Is it okay to use whole wheat instead? Would it be the same amount?

    Reply

    • Hi Susana! I haven’t made this recipe with wheat flour, so I can’t 100% guarantee that it will work, but it should be totally fine and I imagine it will work perfectly. Yes, you will use the same amount. You can also skip the coconut flour – it’s there to help bind the almond flour. Hope this helps – enjoy! :)

      Reply

  34. Tried these and they came out amazing! Super easy and super yummy! Can’t wait to make them again :)

    Reply

  37. Hello,
    These look delicious!!
    Just wondering if almond meal is the same as almond flour ? I seem to only be able to purchase almond meal in the supermarket.
    Thanks, Averill

    Reply

    • Hi Averill, usually almond meal is unblanched and almond flour is blanched…I generally prefer almond flour, but almond meal will do the trick if it’s all you can find. Enjoy!

      Reply

  38. Hi Rachel,

    This is absolutely divine. My 3 year old help me to bake it. So easy and something you can do with your little ones just mixing the ingredients and laying on the berries. Thank you once again for this wonderful and gorgeous recipe.

    Reply

  39. These were awesome. Relatively easy and tasted delicious. My friends were impressed with how gorgeous they were and went back for seconds and thirds. Thanks for this recipe!

    Reply

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