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1
Preheat oven 350 degrees F and line an 8x8 square baking dish with parchment paper.
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2
In a large bowl, combine almond flour, coconut flour, coconut sugar, salt and baking soda. I combined mine with a fork to breakup any clumps of flour.
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3
Add the maple syrup and coconut oil to the flour mixture. It will be sticky, somewhat runny mixture.
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4
Place the mixture in the prepared baking dish, pressing it evenly throughout the pan with your hand. Bake 15-18 minutes until golden brown.
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5
Remove from the oven and let the mixture cool completely about 1 hour.
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6
To a small saucepan, add almond milk and bring to a boil. Once boiling, add cocoa powder and chocolate and reduce to medium-low. Stir continuously for 10-12 minutes until a thick chocolatey mixture appears. The chocolate should be a little runny like a glaze. If it is too runny, add a little extra cocoa powder to thicken.
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7
Pour the chocolate mixture over the crust, spreading evenly throughout with a baking spatula.
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8
Arrange berries on the top of the chocolate, pressing slightly into the chocolate.
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9
Place the bars in the freezer 2-3 hours until set. Then cut into 16 bars.
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10
Store bars in the freezer until gone. They will go quickly!
