Healthy raspberry-chocolate bars

Super easy to make paleo and gluten-free bars. They are fudgy, tasty and super delicious.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 bars



  • 50g almond flour
  • 20g coconut flour
  • 100g banana
  • 80ml almond milk
  • 1/2 tsp baking powder

Chocolate fudge

  • 100g coconut oil
  • 170g nut butter of choice
  • 70g cocoa powder
  • 80g maple syrup
  • 1 tsp vanilla (optional)
  • 80g raspberries



  1. Heat up the oven to 180 degrees.

  2. Mash the banana and add in the milk. Mix well. Add in the flour (I used both from Bob's Red Mill) and baking powder. Mix again

  3. Cut out some parchment paper and place it in a smaller square pan. Pour in the mixture and let it bake for 20-30 minutes.

  4. Once the base is baked, let it cool down for 5 minutes outside the oven.

Chocolate fudge

  1. Melt coconut oil in the microwave for about 30 seconds to a minute. Whisk in the cocoa powder, nut butter, maple syrup, and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.

  2. Pour mixture over the baked base inside the pan. Add raspberries on top and press them into the mixture. Refrigerate bars until chilled and firm, about 2 hours.