Paleo Strawberry Chocolate Bars

Paleo, vegan, gluten-free, easy to make and Keto friendly.

This might top all the desserts I have made haha. Enjoy! ⁣

Prep Time

12 Minutes

Cook Time

20 Minutes

Total Time

32 Minutes

Servings

8

Ingredients

For the cookie crust and crumble top⁣
3/4 cup sunflower butter⁣
4 tbsp lakanto maple syrup⁣
3 tbsp coconut oil melted and cooled⁣
1 cup blanched almond flour⁣
1/4 cup coconut flour⁣

For filling⁣
1/2 cup of dairy free chocolate chips⁣

1 tsp coconut oil
1/4 cup of chopped pecans or walnuts⁣
8 sliced fresh organic strawberries⁣

For frosting drizzle
1/4 cup of lakanto powder sugar mixed with 2 to 3 Tbsp of water⁣

Directions

To make the filling ⁣

1) Place the chocolate chips and coconut oil in a small microwaveable bowl. Heat up for 60 seconds or until the chocolate is melted. Don’t over heat or it will burn. ⁣
2)Mix in the pecans with the chocolate and set to the side.⁣

To make the crust⁣

1)Preheat your oven to 350 degrees and line an 8×8″ metal baking pan with parchment paper.⁣
2) Whisk together the sunflower butter, 3 tbsp maple syrup, coconut oil until smooth. Stir in the almond flour, coconut flour, and baking soda until a thick crumbly dough forms⁣
3) Press 3/4 of the dough into the prepared baking dish lined with parchment paper. Bake at 350 degrees for 7-8 minutes, then remove from oven.⁣

To finish the bars⁣

1) Spread the chocolate filling evenly on the baked crust, next spread the sliced strawberries over the chocolate. Crumble the remaining chilled dough over the top evenly.⁣
2) Bake in the preheated oven for 20 more minutes until center is bubbling and top is turning light brown.⁣
3) Allow to cool completely before cutting into squares. In the meantime drizzle the frosting on top of the bars. ⁣
4)Store leftovers covered in the refrigerator for up to one week.

Enjoy!⁣

Print

Paleo Strawberry Chocolate Bars

Course Dessert
Cuisine American
Keyword Dairyfree, Glutenfree, Keto, Paleo
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 8

Equipment

  • 8×8″ nonstick baking pan 

Ingredients

For the cookie crust and crumble top⁣

  • ¾ cup sunflower butter
  • 4 tbsp lakanto maple syrup⁣
  • 3 tbsp coconut oil 
  • 1 cup blanched almond flour⁣
  • ¼ cup coconut flour

For filling⁣

For frosting drizzle

  • ¼ cup lakanto powder sugar mixed with 2 to 3 Tbsp of water⁣

Instructions

The Filling ⁣

  • Place the chocolate chips and coconut oil in a small microwaveable bowl. Heat up for 60 seconds or until the chocolate is melted. Don’t over heat or it will burn. ⁣
    2. Mix in the pecans or walnuts with the chocolate and set to the side.⁣

The Crust

  • Preheat your oven to 350 degrees and line an 8×8″ metal baking pan with parchment paper.⁣
    2. Whisk together the sunflower butter, 3 tbsp maple syrup, coconut oil until smooth. Stir in the almond flour, coconut flour, and baking soda until a thick crumbly dough forms⁣
    3. Press 3/4 of the dough into the prepared baking dish lined with parchment paper.
    4. Bake at 350 degrees for 7-8 minutes, then remove from oven.⁣

Finish the Bars

  • Spread the chocolate filling evenly on the baked crust, next spread the sliced strawberries over the chocolate. Crumble the remaining chilled dough over the top evenly.⁣
    2. Bake in the preheated oven for 20 more minutes until center is bubbling and top is turning light brown.⁣
    3. Allow to cool completely before cutting into squares. In the meantime drizzle the frosting on top of the bars. ⁣
    4. Store leftovers covered in the refrigerator for up to one week.
    Enjoy!⁣

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