Chocolate & Shortbread Berry Bars
🍓 A Sweet, Cooling, Nourishing Treat for Spring, Memorial Day, and Other Celebrations 🍫
With Texas heat ramping up early, cooling foods are key to staying balanced. In Traditional Chinese Medicine (TCM), berries help clear heat, nourish Yin, and support digestion, making these Chocolate & Shortbread Berry Bars a perfect seasonal treat! Plus, they’re gluten-free, vegan, and refined sugar-free—ideal for Memorial Day gatherings or other celebrations!
✨ TCM Benefits:
🍓 Berries – Clears heat, supports digestion, and nourishes Yin.
🌰 Almond flour – Strengthens the Spleen & promotes steady energy.
🥥 Coconut milk – Moistens dryness & supports digestion.
🍫 Dark chocolate – Rich in antioxidants, nourishes Spleen, & helps calm the Shen.
✔️ Perfect for Memorial Day BBQs, picnics, celebrations 🎉
✔️ A cooling, nourishing dessert for hot days ☀️
✔️ Easy to make ahead & store in the fridge ❄️
Chocolate & Shortbread Berry Bars
INGREDIENTS
Shortbread Crust
1 cup almond flour
2 tbsp coconut oil or butter, melted
2 tbsp maple syrup
2 tbsp sugar
¼ tsp baking soda
½ tsp vanilla extract
¼ tsp salt
Chocolate Ganache
1 cup dark chocolate chips or bittersweet chocolate, finely chopped
½ cup full-fat coconut milk
Berry Topping
½ cup fresh raspberries
½ cup fresh blueberries
*Or other seasonal berries in your fridge!
INSTRUCTIONS
1️⃣ Make the Crust – Mix almond flour, coconut oil, maple syrup, sugar, baking soda, vanilla, and salt. Press into a lined baking dish and bake at 350°F (175°C) for 12 minutes. Let cool.
2️⃣ Prepare the Ganache – Heat coconut milk, pour over chocolate chips, and stir until smooth.
3️⃣ Assemble – Spread ganache over the cooled crust, then top with fresh berries.
4️⃣ Chill & Serve – Refrigerate for at least 1 hour, then slice into bars and enjoy!
photo and recipe inspiration to Bakerita
