freshly made berry sandwich bars

A great recipe for your clients

At Fitpro Recipes, we are always eager to develop tasty and delicious recipes, that will satisfy taste buds and help clients stay focused. Creating healthy, nutritious treats, that aren’t laden with unhealthy sugars or processed rubbish, is one of the bigger challenges we face (but we do love a challenge!).

Here is a delicious gluten free, low sugar recipe – Berry Sandwich Bars. These are quick and easy to make, and taste equally delicious warm from the oven or cold out the fridge.

Feel free to share this recipe with your clients. Enjoy!

You will need…

  • 100g coconut flour
  • 60g vanilla flavoured whey protein (optional)
  • 1 tbsp ground flaxseed
  • 2 tsp baking soda
  • 1½ tsp cinnamon
  • ½ tsp sea salt
  • 50ml coconut oil
  • 25ml light coconut milk
  • 4 eggs
  • 2 tsp vanilla extract
  • 20g pitted dates (optional), chopped finely
  • 200g mixed berries (if frozen, give them an hour or so to thaw)
  • 10g unsweetened coconut flakes
  • 2 sheets of greaseproof paper

Each contains 220 cals, 12g Protein, 12g Carbs, 12g Fat


  • Preheat the oven to 175˚C. Line a 9×9 inch baking tray with greaseproof paper.
  • Sieve the flour into a bowl and add the whey protein (if using), flaxseed, baking soda, cinnamon, and salt. Set aside.
  • In a separate bowl whisk together the coconut oil, coconut milk, eggs, and vanilla until creamy. Add the dates then slowly stir in the flour mixture until well combined and a firm dough forms. Divide the dough in half and press half evenly into the bottom of the parchment lined pan. Spread the berries evenly over top of the dough.
  • On a separate sheet of greaseproof paper, gently shape the remaining dough into a similar size and shape as before. Lift the dough on the paper and transfer over the berries like a lid, removing the paper as you go. If it breaks apart, that’s fine, just cover the berries as much as possible. Sprinkle the dough lid with coconut flakes, and press lightly to hold them in place.
  • Bake for 20 minutes, until the dough is golden and it springs back to the touch. Allow to cool in the pan completely before cutting into squares. Store in an airtight container and refrigerate for up to 4 days.
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