These Gluten-Free Choco-Berry Bars are the three F’s: fluffy, fresh, and fabulous! They’re gluten-free, dairy-free, and refined sugar-free, with Vegan and Paleo options!
“Mmmm … these taste like a muffin had sex with a brownie, and fruit couldn’t help but to join in.”
This was Michael’s initial reaction after taking a bite of these Gluten-Free Choco-Berry Bars. I’m not sure that it’s an accurate description, but I sure enjoyed it! Lol.
These sinless snack bars were the very first healthy snack I created for Sabrina’s Sinless Secrets, and I’m proud to say that they turned out delightful!
Also, this was my first experience doing food styling and Michael’s first food photography shoot! What do you think? Pretty good, right?
I know Michael’s photography turned out stunning, and I’m so lucky he allows me to use his equipment when he’s not around to shoot for me! You’ll need to check out his Instagram (Michael Estafo Photography) and website (coming soon) to see his other amazing work!
Nevertheless, the process to make these Gluten-Free Choco-Berry Bars is quick and simple, but the elegance of their presentation looks appetizing and impressive if you make them for others! They’re perfect for a quick fix if you need a little pick me up or if you’re craving a treat.
The base of these bars is light and fluffy, like a muffin should be (good job, Miguel), and the walnuts and chocolate chunks throughout give it a nice crunch. It almost resembles banana nut bread (hmm … I think I just got another idea for a sinless recipe!). Their subtle sweetness comes naturally and has a touch of banana flavor that pairs beautifully with the chocolatey top and fresh berries.
The top layer of cool dark chocolate gives these Gluten-Free Choco-Berry Bars a nice chew, especially when your teeth sink into the fresh berries! Yum! I’m a berry freak, so I love these!! I used strawberries, blueberries, and raspberries, but feel free to use your favorites!
Look at the pure beauty of these babies. Thanks to Michael’s outstanding professionalism in photography, these look suitable to eat right off the screen! But don’t try that. It’s best if you just bake them yourself.
The thing I love about these Gluten-Free Choco-Berry Bars is that they include so many nourishing ingredients, like dark chocolate, raw cacao powder, fruit, nuts, gluten-free rolled oats, flax meal, no refined sugars (you know I’d never have it any other way), gelatin, chia seeds, and unrefined, organic coconut oil. These are a treat that’ll give you lots of feel-good energy, while making your stomach and soul happy!
However, I will warn you, the bakery aroma of these will overwhelm your house as they bake; so, if you don’t want your neighbors, family members, or animals pestering you with what miracle is cookin’ in that oven, then these probably aren’t the bars for you.
- 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
- 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
- Preheat the oven to 350°F and line a 9x9 inch pan with parchment paper or non-stick foil.
- 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.
- In a separate small bowl, whisk together the egg (or egg substitute), maple syrup/honey, banana or apple sauce, vanilla extract, and coconut oil.
- Pour the wet mixture into the dry ingredients and stir until combined.
- Fold in walnuts and dark chocolate chunks.
- Pour it into the pan and spread evenly.
- Bake in the oven for 15-19 minutes until a toothpick comes out clean and the edges are golden.
- 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.
- Place the coconut oil in a double boiler (alternatively, you can place a heat-safe bowl over a pot of boiling water).
- Once the oil begins to melt, add the raw cacao powder and whisk.
- Thereafter, whisk in the maple syrup/honey, vanilla extract, gelatin, chia seeds, and salt.
- 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!
- Place in the fridge for about 30 minutes or until the chocolate fully solidifies.
- Cut the bars into squares and enjoy their fluffy, chocolaty, berry yumminess! 🙂
-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!