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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.
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 bought myself the Canon 6D and the 100mm f/2.8L Macro Lens! It cost a whole lot of money, but I was due for an upgrade and I’m glad I splurged! I got a really great camera and lens, and it’s so fun to learn how to use. Of course, I barely know how to use it, but since I’m coming from another Canon (the Rebel T3 – here’s the newer version and 50mm f/1.8 lens), the learning curve isn’t too steep.
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 setup, 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).
Why are these chocolate berry bars such a standout?
These bars are as delicious as they are beautiful! The bottom layer is an almond flour crust that is lightly crunchy. It’s just lightly sweetened, enough to complete the bittersweet chocolate. To make the chocolate layer, we use canned coconut milk. This helps make such a luscious and creamy vegan chocolate ganache. And on top of all of it, we arrange fresh berries over the chocolate ganache! They add a delicious fresh but that helps cut through the rich chocolate.
I opted to use raspberries and blueberries. However, if you have another favorite, any other kind of berry 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, because these are all the things:
- gluten-free
- vegan
- refined sugar-free
- paleo
- easy to make
- only 10 ingredients
- easily customizable
- simple to make ahead of time
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
Want more chocolate berry dessert recipes?
- Chocolate Strawberry Tart
- Chocolate Covered Strawberry Brownies
- No-Bake Chocolate Raspberry Tart
- Chocolate Strawberry Oatmeal
Chocolate Berry Bars (Paleo + Vegan)
Ingredients
- 1 cups 4 oz. almond flour
- 1 teaspoon coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons coconut sugar
- ¼ cup coconut oil, melted
- 2 tablespoons maple syrup
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
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or foil and grease lightly.
- 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.
- 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.
- 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.
- 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.
Congratulations on the new camera! Your pictures are gorgeous. I love the way those beautiful berries look on top of the bars!
You would never guess these are healthy! They look so incredible beautiful! Amazing Rachel!
So fun to get a new toy…especially when it’s a camera! Such beautiful shots too…
These bars look incredible. I love that crumbly crust.
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!
Delicious! Can’t wait to give these a try!
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.
Hi Melanie, thank you so much! It’s definitely fun learning how to use it, and I think I’m finally starting to get the hang of it :)
Hi did you use coconut milk in the cans or drinkable coconut milk?
Hi Amri, I specify to use full-fat, canned coconut in the recipe. Drinkable is too thin for this recipe!
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.
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!
Hey just wondering could you use gluten free flour instead of almond flour?
I haven’t tried it, but I assume it would work just fine. Happy baking, Amy!
These pictures are stunning. I think you are doing that new camera justice.
Thank you so much, Rachel!