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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.
Looks like a great recipe! It’s hard to find good vegan desserts!
Just wondering can I sub in non-paleo/gluten free/dairy alternative like cow’s milk, wheat flour etc
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!
I don’t have almond flour on hand. Is it okay to use whole wheat instead? Would it be the same amount?
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! :)
Tried these and they came out amazing! Super easy and super yummy! Can’t wait to make them again :)
So glad you enjoyed them, Hansika!
Confirming the amount of almond flour – is it 4oz (1/2 cup) or 1 cup and 4 oz?
Thanks
Hi Gabrielle – it’s 1 cup of almond flour, which weighs out to 4 oz.
These look gorgeous! Pinning to try them!
Thanks for the love, Mira!
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
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!
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.
I’m so happy to hear you’re loving the bars, Anna! How fun to make them with your 3 year old too. Enjoy, and thanks for your feedback!
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!
Thanks so much for the love, Lisa! So glad they were a hit and thanks for your feedback.
I came across this recipe back in 2016 and have made it countless times (most recently tonight.) That’s how successful these bars are! I increase the ingredients slightly for a 9×9 pan and it always turns out flawlessly. Numerous family members and friends have repeatedly requested it from me—even my husband, who does not follow a Paleo or vegan diet (and usually detests dark chocolate) absolutely loves it!
That said, I knew I needed to come on here to thank you for sharing this with all of us: thank you and you are amazing!
Yay, I love this so much!!! Thank you so much for sharing, Sabrina. So happy to hear it’s a favorite with your crew!