Gluten-free, Vegan Berry Bars

My gluten sensitivity makes satisfying my sweet tooth hard. Which can be a good thing, because I am not as tempted to eat as much dessert and other goodies. But there are times I would like a sweet treat, especially for a holiday event.

The night before July 4th, I decided I would like a gluten-free dessert for independence day. I didn’t have time to go to the store so I challenged myself to make something with only what I had at home. It was a fun challenge for me to come up with a dessert that fit the occasion from what I had on hand. 

My main ingredients of choice: frozen mixed berries and coconut flour. Surely, I could find a recipe for berry bars using coconut flour?

I searched for recipes online but couldn’t find one that fit exactly what I was looking for. So I combined parts and ideas from three different recipes and came up with this one. 

I am notorious for trying new recipes when I host or attend a gathering. Usually, they come out pretty tasty. And thankfully this one turned out well and was enjoyed by those that tried it. 

In addition to being gluten-free, these bars are also dairy and egg free.

I serve it with homemade vanilla ice cream. You could also top it with dairy-free ice cream or homemade whipped cream or coconut cream. 

If you give this dessert a try, let me know what you think in the comments below.

To a successful, busy, AND healthy lifestyle,


Gluten-free, Vegan Berry Bars

Serves: 12

Total time: 60 minutes


For the crust:
  • 1 cup coconut flour
  • ⅓ tsp kosher salt
  • ¼ tsp pure maple syrup
  • ½ cup coconut oil, solid
For the filling:
  • 3 cups fresh or frozen berries of choice
  • 1 tbsp pure maple syrup
  • 2 tsp tapioca flour
  • Pinch of salt
For the topping:
  • 2 tbsp coconut sugar
  • ½ cup gluten-free old fashioned or thick-cut oats
  • ¼ cup reserved crust mixture


  1. Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper and grease with coconut oil.
  2. For the crust: In a medium bowl, mix together coconut flour and salt. Stir in syrup and coconut oil forming a soft ball. Reserve ¼ cup for the topping. Press remaining dough evenly in the prepared baking dish. Bake for 12-14 minutes until golden brown. Remove from oven to cool.
  3. For the filling: While the crust bakes, combine all the filling ingredients in a saucepan, cover, and bring to a boil over high heat. Stir and reduce heat to medium. Mash up the fruit and cook for 5-8 minutes, stirring occasionally, until thickened. Pour over the baked crust.
  4. For the topping: In a small bowl, combine topping ingredients of coconut sugar, oats, and reserved crust mixture. Sprinkle on top of the filling.
  5. Bake for 25-30 minutes until topping is golden. 
  6. Remove from oven and let cool completely before cutting. Cut into bars and place the baking dish in the fridge to harden the bars. If not serving the same day, cover with plastic wrap or store bars in an airtight container in the fridge. Enjoy within 2 to 3 days of making.


Dessert, sweets, vegan

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