Paleo Chocolate Berry Cookie Bars (Red, White & Blue Dessert!)

Paleo Chocolate Berry Cookie Bars-2I came across this recipe while searching for an easy, paleo dessert to make for our annual 4th of July family gathering!

My North Dakota family gets together every 4th of July and has an absolute blast! It is my husband’s family and they are the most hospitable people I have ever met. Oftentimes, there will be people there that none of the family knows, but willingly invites in.

We eat good food (brought by everyone), relax outside, socialize, enjoy one another’s company, and before the sun starts to set, head over to the fireworks tent. North Dakota has the BEST and BIGGEST fireworks available. All the kids go crazy picking out the different fireworks they want (including my husband), and we often get the biggest and baddest looking one to be the grand finale.

The family has a process set up during the show in their large front yard in the country. They have plenty of buckets filled with water and about 2-3 times through have a time out to pick up all the remains of the used explosions.

While I don’t enjoy shooting off fireworks, I love to watch as the kids have such excitement doing it. They love this time of year.

So here’s the recipe of the dessert I will be bringing this year. It’s delicious and still provides that dessert satisfaction, while not containing any trans fat or refined carbohydrates! *YAY*

I used a recipe adapted from Food, Faith, Fitness. Check out the original recipe hereScreen Shot 2017-06-27 at 2.01.01 PM.pngCook time: 1 hr 30 min

Total Time: 1 hr 30 min

Servings: 16 bars

Ingredients:

  • 2/3 cup macadamia nuts
  • 1 can full fat coconut milk
  • 2 T honey
  • 1 cup strawberries, chopped
  • 1 cup blueberries
  • 2 T water
  • 1-2 tsp powdered stevia extract (or 8-10 drops liquid stevia extract)
  • 2/3 cup coconut oil at room temperature (organic and unrefined)
  • 1 1/4 cup coconut flour
  • 1/4 cup cocoa powder, unsweetened (I like Trader Joe’s)IMG_2155
  • 1 tsp salt
  • 1 cup dark chocolate chips or chunks (I used Ghirardelli, 60% cacao)

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit. Place the macadamia nuts on a baking pan and place in the oven for about 10 minutes, just until lightly toasted. Remove and let cool.
  2. Pour the can of coconut milk and honey together in a medium saucepan over medium high heat. Stir together and allow to come to a boil. Stir constantly and let boil for 1 minute. Turn the heat down to medium or medium-low and let simmer for 10-15 minutes. You want the sauce to be reduced to about 1 1/4 cups.
  3. While the sauce is simmering, rinse and chop the strawberries. Rinse the blueberries and combine in a bowl.
  4. When the coconut-honey sauce is reduced, pour into a heat safe bowl to allow to cool.IMG_2148
  5. Add the berry mixture to the medium saucepan and add the water with 1 tsp of the stevia extract (or 4 drops of liquid stevia extract). Place on medium to medium-high heat and stir occasionally. You want the mixture to soften and become like a thick jelly.
  6. As the berry mixture is heating, make the cookie bar dough.
  7. In a stand mixer or medium size bowl, combine the coconut oil and remaining 1 tsp of stevia extract (or 4 drops of liquid stevia extract). Mix on medium speed until creamy. Add the coconut flour, cocoa powder and salt. Mix until well combined and a wet dough forms.
  8. Line a 9″x12″ pan with parchment paper. Spray with olive/coconut oil spray (be generous!)IMG_2159.JPG
  9. Pour the dough onto the parchment paper and ensure an even layer by moving it around with a rubber scraper or knife.IMG_2160
  10. Place in the oven (350F), for 8-10 minutes. The crust should still be soft but fairly baked through.
  11. Add the toasted macadamia nuts and chocolate chips or chunks to the crust. Ensure an even spread and press the nuts and chocolate into the crust with a spoon or rubber scraper.IMG_2174
  12. Pour the coconut sauce evenly over the bars and rotate the pan around to ensure the sauce gets in every corner. Make sure it doesn’t go between the parchment paper and baking pan!
  13. Pour the berry mixture over the top and using a sharp knife, try to swirl the mixture throughout the coconut sauce without cutting into the bars.
  14. Place back into the oven (350F), for about 20-25 minutes, just until the edges of the coconut sauce has turned a golden brown.IMG_2185
  15. Let cool on the stove and when at room temperature, cover and place in the refrigerator overnight.
  16. I made mine a few days early, so tomorrow (after they have been refrigerated overnight), I’ll place them in the freezer until the big day!

IMG_2196

Paleo Chocolate Berry Cookie Bars

  • Servings: 16 bars
  • Difficulty: hard
  • Print

Ingredients:

  • 2/3 cup macadamia nuts
  • 1 can full fat coconut milk
  • 2 T honey
  • 1 cup strawberries, chopped
  • 1 cup blueberries
  • 2 T water
  • 1-2 tsp powdered stevia extract (or 8-10 drops liquid stevia extract)
  • 2/3 cup coconut oil at room temperature (organic and unrefined)
  • 1 1/4 cup coconut flour
  • 1/4 cup cocoa powder, unsweetened (I like Trader Joe’s)
  • 1 tsp salt
  • 1 cup dark chocolate chips or chunks (I used Ghirardelli, 60% cacao)

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit. Place the macadamia nuts on a baking pan and place in the oven for about 10 minutes, just until lightly toasted. Remove and let cool.
  2. Pour the can of coconut milk and honey together in a medium saucepan over medium high heat. Stir together and allow to come to a boil. Stir constantly and let boil for 1 minute. Turn the heat down to medium or medium-low and let simmer for 10-15 minutes. You want the sauce to be reduced to about 1 1/4 cups.
  3. While the sauce is simmering, rinse and chop the strawberries. Rinse the blueberries and combine in a bowl.
  4. When the coconut-honey sauce is reduced, pour into a heat safe bowl to allow to cool.
  5. Add the berry mixture to the medium saucepan and add the water with 1 tsp of the stevia extract (or 4 drops of liquid stevia extract). Place on medium to medium-high heat and stir occasionally. You want the mixture to soften and become like a thick jelly.
  6. As the berry mixture is heating, make the cookie bar dough.
  7. In a stand mixer or medium size bowl, combine the coconut oil and remaining 1 tsp of stevia extract (or 4 drops of liquid stevia extract). Mix on medium speed until creamy. Add the coconut flour, cocoa powder and salt. Mix until well combined and a wet dough forms.
  8. Line a 9″x12″ pan with parchment paper. Spray with olive/coconut oil spray (be generous!)
  9. Pour the dough onto the parchment paper and ensure an even layer by moving it around with a rubber scraper or knife.
  10. Place in the oven (350F), for 8-10 minutes. The crust should still be soft but fairly baked through.
  11. Add the toasted macadamia nuts and chocolate chips or chunks to the crust. Ensure an even spread and press the nuts and chocolate into the crust with a spoon or rubber scraper.
  12. Pour the coconut sauce evenly over the bars and rotate the pan around to ensure the sauce gets in every corner. Make sure it doesn’t go between the parchment paper and baking pan!
  13. Pour the berry mixture over the top and using a sharp knife, try to swirl the mixture throughout the coconut sauce without cutting into the bars.
  14. Place back into the oven (350F), for about 20-25 minutes, just until the edges of the coconut sauce has turned a golden brown.
  15. Let cool on the stove and when at room temperature, cover and place in the refrigerator overnight.
  16. I made mine a few days early, so tomorrow (after they have been refrigerated overnight), I’ll place them in the freezer until the big day!

IMG_2196


healthyhannahfaye.com Instagram: @healthyhannahrdn

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