I don’t want to toot my own horn, buuuut TOOT TOOT. That sounded like that coffee commercial with the creep guy with straggly blonde hair. Instead it’s with a creep female with straggly brown hair. So much less creepy. But for real, these are delicious. And way easier to make than you’d think.

The guy next to me at the coffee shop is talking to himself saying that he hates this place and America. Much more cursing was involved in that conversation to himself. Good ole’ Denver.

So my hips have officially shut down. That sounds weird. But for real. I can’t squat. My hip flexors and hips won’t allow me to. I stretch them everyday, I use a lacrosse ball, I get them popped and poked at, and they just don’t work. I take long car rides somewhere and can barely walk afterwards because they hurt so bad and are so tight. It’s hard enough to air squat but when I try to squat with any weight, I can’t even get out of the squat. It’s crazy. I’ve never experienced anything like this. I don’t know how I could have injured both hips, but they are pissed. And I am frustrated. I’m heading to Lake Powell soon and I want to do some workouts on a paddleboard. I saw at the Big Sky competition, they did a 21-15-9 of overhead squats with the paddle on a paddle board and push ups. How fun is that? Super fun! I’m going to have to squat like the old days, above 90 degrees. How boring. Shucks.

I hate that I have an obsession with horizontal stripes on workout shirts. And going out shirts. So really, any shirt. They really do nothing for me. Oh wait, yes they do. They embarrass me. But I can’t stop purchasing them. I need a personal stylist.

I got a kimchi burger with tempura avocado from Park Burger last night. I’m so naughty. It was delicious. Kimchi is so good. I once had a boyfriend whose mom was Korean and would take us to these amazing Korean restaurants where I had no idea what anything was on the menu. The pictures didn’t help either. So his mom would order and everything would turn out fantastic. Not knowing what your eating can be so invigorating. Frightening, but invigorating. Anyways, she would even make kimchi for my parents. Adorable. And so fancy. Kind of.

I leave for Lake Powell tomorrow. NBD!!!

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Berry Cream Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 15 reviews

  • Yield: 8 1x



For the crust

For the toppings (part one)

  • 2 teaspoon coconut milk/water
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • 1 tablespoon raw honey
  • 1 teaspoon lemon juice

For the toppings (part 2)

  • 1 (14 ounce) can of coconut milk (placed in refrigerator overnight), only use the cream on top, leave behind the coconut water/milk at the bottom
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract


  1. Place dates in food processor and pulse to break down into pieces.
  2. Then add almond butter, coconut, honey, vanilla extract and salt and pulse turn on to blend until ingredients are well combined.
  3. Line a bread pan with parchment paper, add ingredients from the food processor and press down until even throughout. Place in freezer while finishing the rest of the ingredients.
  4. Scoop out the coconut cream that has settled at the top of your canned coconut milk and place in the bowl and back in the fridge.
  5. Place 2 teaspoons of coconut milk/water that is at the bottom of the can, into a small saucepan over medium heat.
  6. Add raspberries, blackberries, honey and lemon juice in the pan and mix together. Let simmer for less than 5 minutes or until the berries become just slightly soft. You don’t want a soup. Let cool.
  7. Now mix together the coconut cream, honey, and vanilla extract in the bowl that you placed in the fridge.
  8. Once the berries have cooled, finishing the layers. Add the coconut milk mixture on top of the crust, spread out evenly, then pour the berries on top, once again evenly.
  9. Place in the freezer for 1+ hours to harden a bit. And serve.
  10. *To store these, store them in the fridge. The coconut milk will melt fast.


Yields 8 bars

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PaleOMG Berry Cream Bars


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  1. Lorain says:

    I have had some coconut milk in my fridge for months knowing it could be used for whip cream and other things, and today I finally tried it using this recipe, sort of. I had a similar crust recipe that uses almond flour instead of butter, so I used that as I had no butter…..then I made the filling and just licked the bowl. Holy smokes is it yummy!
    Having some for dessert after your crockpot curried chicken.
    THANK you!

  2. Lisa | Mummy Made.It says:

    Yum, I love berry treats.
    Are you hip flexors better yet? I often find patients with tight hip flexors to have some muscle strength/weakness balance issues between their gluts, abs, back extensors and hip flexors. It may be more ‘big picture’…….I’d probably recommend you stop wearing those gorgeous giant heels…but that would be no fun!

    1. juli says:

      yes! all better now thankfully!

  3. Allison says:

    Will frozen fruit work? or fresh better? thanks 🙂

    1. juli says:

      Yep just defrost them first

  4. Judy Pfau says:

    Wow! I just made this awesome recipe! It tasted DELISH!!! I am going to make this forever! However, I had a hard time putting the crust mix into bread pan with parchment paper. So tough to handle May I suggest that you send a video clip of you putting the crust mix into bread pan so that I could see how you handle that? Again, wow! Thank you for sharing the recipe! I hope your hips are getting better. Have a great vacation down there! Happy Fourth!

  5. Lynne says:

    Yummy! Just made these and they were a big hit, especially with my husband who avoids sugar due to Type 2 diabetes and misses out on a lot of desserts. I especially loved the crust, it reminded me of raw cookie dough, maybe because of the vanilla? Like a few other have mentioned above, I can imagine some variations using the same crust. Let me know if you have any specifically.
    I had a little problem with my cream being too runny – Any suggestions? It’s possible that I may have got a little of the coconut water but I didn’t think that much. My berries were also a little soupy but I think again I had too much water to start and second let the berries cook to long (I always get distracted, my big downfall cooking).
    Cheers! Lynne

    1. juli says:

      you just want to make sure the coconut cream you get is incredibly thick then you won’t have the runny issue

  6. Anna says:

    wow. these look amazing. Thanks the detailed recipe steps.


  7. Ushmana Rai says:

    Hey Juli,
    Honestly, it’s a bit late here and I promised that I won’t eat anything at hours like this. Still, the pictures with these bars are seriously testing me now. They look amazing and I’m definitely considering this recipe for the weekend. Hope the family will like it!

  8. Darah says:

    If I’m making these the night before, would I keep them in the freezer overnight or the fridge? I’m worried about them melting.

    1. juli says:

      i would keep them in the freezer just to be safe!