Prime Bar Mixed Berry (dairy-free) Recipe

Prepare pan

Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Preheat oven to 325°F (160°C) if you prefer a lightly toasted base; baking is optional — you can also press and chill without baking.

In a large mixing bowl combine rolled oats, almond flour, pea protein powder, ground flaxseed, chopped almonds, and fine sea salt. Stir until evenly distributed.

In a small saucepan or microwave-safe bowl warm the maple syrup, almond butter and melted coconut oil just until pourable (about 20–30 seconds in microwave or low heat on stove). Stir in vanilla extract.

Pour the warm wet mixture over the dry ingredients. Mix thoroughly with a spatula until the dry ingredients are fully moistened and the mixture holds together when pressed. If mixture seems too dry, add up to 1 tablespoon more maple syrup or 1 tablespoon water; if too wet, add 1–2 tablespoons oats or almond flour.

Press the mixture firmly and evenly into the prepared pan, pressing to compact (use the bottom of a measuring cup or the back of a spatula). If baking, bake for 12–14 minutes until lightly golden at edges, then remove and let cool completely in the pan. If not baking, chill in the refrigerator 30 minutes to set firmly.

While base is cooling or chilling, make the berry layer. If using frozen berries, thaw and drain any excess liquid before cooking.

Place the mixed berries, jam, lemon juice and maple syrup (if using) in a small saucepan over medium heat. Mash gently with a fork or potato masher to release juices and break down larger berries for a spreadable consistency.

Whisk the cornstarch with 1 tablespoon cold water to make a slurry. Once the berries begin to simmer, add the cornstarch slurry and continue to cook 1–2 minutes until the mixture thickens to a jammy consistency. Taste and adjust sweetness if needed. Remove from heat and let cool to room temperature (10–15 minutes).

When the base is fully cooled/firm, spread the cooled berry mixture evenly over the base, leaving a small margin at edges if desired. Place back in refrigerator to set 20–30 minutes.

Prepare chocolate glaze by placing chopped dairy-free dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth. Alternatively, melt gently over a double boiler.

Remove the pan from refrigerator. Pour or drizzle the melted chocolate over the chilled berry layer and spread thinly with an offset spatula or the back of a spoon. Immediately sprinkle crushed freeze-dried berries and a pinch of flaky sea salt if using.

Return to refrigerator for at least 15–20 minutes to firm the chocolate. Use the parchment overhang to lift the slab out of the pan onto a cutting board. With a sharp knife warmed under hot water and dried, cut into 12 bars (3x4 grid) or 9 larger bars (3x3).

Store finished bars in an airtight container in the refrigerator for up to 7 days, or freeze individually wrapped for up to 2 months. Thaw in refrigerator before eating.