Choco-Berry Bars
Prep time
Cook time
Total time
These yummy sinless snack bars are a dairy-free, gluten-free, and refined sugar-free treat—offering vegan and Paleo options!
Recipe type: Snack
Serves: 16 small bars
Bottom Layer
  • ½ cup + 2 tablespoons almond flour (70g)
  • ⅓ cup gluten-free rolled oats(about 23g) (or more almond flour for Paleo)
  • ¼ cup flax meal (26g)
  • 1 tablespooncoconut flour (weight will depend on the brand; check the label)
  • ⅛ teaspoon sea salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup finely chopped walnuts (about 56g) (Can sub another nut of choice)
  • ¼ cup chopped dark chocolate, at least 70% (about 45g)(I LOVE Lily's Dark Chocolate Bars)
  • ⅓ cup pure maple syrup (or raw honey, but won't be vegan)
  • ⅓ cup ripe, mashed banana (about 1 small banana) (can sub no sugar added applesauce)
  • 1 egg (or flax or chia egg for vegan option)
  • 2 tablespoons unrefined, organic coconut oil, melted and cooled
  • ½ teaspoon pure vanilla extract
Chocolate Berry Layer
  • 1 cup fresh assorted berries (I used sliced strawberries, blueberries, and raspberries)
  • ½ cup raw cacao powder (40g)
  • 2 tablespoons gelatin (*optional)
  • 2 tablespoons chia seeds (optional)
  • Pinch of sea salt
  • 2 tablespoons - ¼ cup pure maple syrup (can sub raw honey, but won't be vegan)
  • ¼ cup + 2 tablespoons unrefined, organic coconut oil (84g)
  • ½ teaspoon pure vanilla extract
Bottom Layer
  1. Preheat the oven to 350°F and line a 9x9 inch pan with parchment paper or non-stick foil.
  2. For the base of the bars, in a large bowl, add the almond flour, rolled oats, flax meal, coconut flour, salt, baking powder, and baking soda.
  3. In a separate small bowl, whisk together the egg (or egg substitute), maple syrup/honey, banana or apple sauce, vanilla extract, and coconut oil.
  4. Pour the wet mixture into the dry ingredients and stir until combined.
  5. Fold in walnuts and dark chocolate chunks.
  6. Pour it into the pan and spread evenly.
  7. Bake in the oven for 15-19 minutes until a toothpick comes out clean and the edges are golden.
  8. Let the bars completely cool before doing the chocolate layer. You can place the bars into the fridge to speed up the process! I can understand if you can’t wait.
Chocolate Berry Layer
  1. Place the coconut oil in a double boiler (alternatively, you can place a heat-safe bowl over a pot of boiling water).
  2. Once the oil begins to melt, add the raw cacao powder and whisk.
  3. Thereafter, whisk in the maple syrup/honey, vanilla extract, gelatin, chia seeds, and salt.
  4. Next, pour a layer of chocolate over the top of the bars and arrange the berries atop it, slightly pressing. Reserve some chocolate to drizzle over those berries!
  5. Place in the fridge for about 30 minutes or until the chocolate fully solidifies.
  6. Cut the bars into squares and enjoy their fluffy, chocolaty, berry yumminess! :)
-If you want to use a 8x8-inch pan, for the bottom layer, decrease the almond flour to ½ cup, the gluten-free oats to ¼ cup, and the banana/apple sauce to ¼ cup.
-You will need bake a few minutes longer.
-Store these in an airtight container in the fridge for 5-7 days. Like a fine wine, they get better with age!
Recipe by Sabrina's Sinless Secrets at