Updated: Aug 24, 2019
I slightly adapted this recipe from one of my favorite recipe developers, Juli Bauer! It’s a perfect dessert for the summer when berries are bright and fresh. This treat is gluten, dairy, and refined sugar free, yet one that the whole family will love!
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1 1/2 cups organic almond flour
1/4 cup + 1 tablespoon coconut flour
1/4 cup + 1 tablespoon tapioca flour
1/2 teaspoon baking soda
2 tablespoons ground flaxseed
2 scoops collagen peptides (I use Vital Proteins)
5 tablespoons ghee or grass fed butter (melted)
4 tablespoons maple syrup
1 cup chocolate chips (I use Sunspire or Hu Kitchen Hunks)
cream from 1 (14 ounce) can of full-fat coconut milk*
1/2 tsp vanilla extract
1 tsp cinnamon
2/3 cup fresh raspberries
1/3 cup chocolate chips
To make the crust
Preheat oven to 325 degrees. Grease an 8x8 glass baking dish and line with parchment paper. Add all ingredients for the crust into a food processor and pulse until completely combined.
The dough will be slightly dry, but stick together in a ball once mixed through. Place dough in the baking dish and gently use your fingers to spread evenly. Using a fork, poke holes in the dough to keep it from rising in the oven. Bake crust for 18-20 minutes, until golden brown. Remove, and let cool for about 10-15 minutes.
For the chocolate layer
Place 1 cup of chocolate chips in a double boiler over low heat and melt chocolate. Stir until chocolate is melted and becomes shiny. Remove from heat and let cool for about 5 minutes then add in vanilla and mix.
Scoop coconut cream from the can and place in the bowl with the melted chocolate. Fold coconut cream into chocolate and continue to fold until no white coconut cream remains.
Pour chocolate layer onto crust and smooth out. Top the chocolate layer with fresh raspberries, and sprinkle on the remaining 1/3 cup of chocolate chips.
Place in the fridge to set for an hour or more before serving. Slice the bars and enjoy!
*Refrigerate coconut milk overnight so it’s easier to separate the cream from the remaining milk