“Sweet blueberries give these cookie bars a pop of purple and extra fruit flavor, while banana keeps them easy, healthy, and refined sugar-free.”

Adapted from:

prep time: 30 minutes

cook time: 40 minutes 

servings: 6 bars



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CRUST 1 1/2 cups almond flour

  • 2-3 tbsp Lavender Honey

Blueberry Layer


  1. Preheat the oven to 350F.
  2. Combine the almond flour and honey in a bowl. Mix to create a sticky clumpy dough that holds together when pressed. Add 1 tbsp water if it seems too dry.
  3. Press the crust into an 8x5" baking dish (or a loaf pan) lined with parchment paper. Bake for 15 minutes at 350F. Remove from the oven and cool for at least 15 minutes.
  4. While the crust is cooling, blend the bananas and 1/2 cup blueberries.
  5. Pour the purple puree on top of the cooled crust.
  6. Sprinkle on the chocolate chips, fresh blueberries, and coconut. Gently press down until the banana puree rises up covering everything.
  7. Bake for 40 minutes at 350F. 
  8. Cool then chill overnight.