Chocolate chip plantain cake with creamy coconut milk whip cream and homemade cookie crisp cereal. Chocolate chip bars that are not too sweet making them the perfect dessert to enjoy after your summer bbq.

LOADED chocolate chip bars with creamy whipped coconut cream with gluten-free cookie crisp cereal that is drizzled with low-sugar chocolate sauce. Light simple TASTY grain-free egg-free bars. ||

Today was an extra cup (or two) coffee kind of morning.

I set my alarm to go off at 5am but hit snooze and slept until 6. And then Madison woke up a little after 6:30am. After getting her ready for the day it was time for that perfect first cup of coffee. You know the one. Hot. Smooth. Oh so soothing to the soul.

Then it was playtime (and workout time for mommy) followed by breakfast. Madison enjoyed some cooked pureed pears as I enjoyed our typical protein coconut oil mush. Then it was time for that second cup of coffee.  Madison has been fighting her morning naps the past few days. Usually her morning nap is her best nap… not this week. Also, they are back to only being 30 minutes long instead of her 45 min to an hour ones. Not sure what is going on as I feel I do the same thing with her every morning.  We snuggled for 20 minutes which I would not change those special moments for the world. As I was sitting with her before her morning nap I kept thinking to myself how I am so happy. How I am so grateful that I can sit here and BE with my daughter.

Since she decided this morning she wasn’t really going to sleep I decided a morning walk would be good. And it was! It was breathtaking outside. Perfect temperature and sunny. I counted my blessings yet again on the walk.

Nothing beats a coffee-filled, blessed beautiful day than a delicious homemade treat. Michelle and I made these bars the other day and ate two slices yesterday. These bars are just the kind of dessert we adore. Not too sweet. Simple ingredients. Full of flavor and nutrition.

Grain-free, gluten-free low sugar chocolate chip plantain bars with whip cream and cookie crisp.

Share this simple light cookie bar recipe.

Promise it will become a favorite summer time recipe in your house.


Eggless flourless chocolate chip bars topped with coconut whip cream garnished with homemade gluten-free vegan cookie crisp cereal and 2 ingredient chocolate sauce.

We love creating and enjoying desserts, especially ones with chocolate. Cookie dough inspired recipes are top favorites over here, but don’t tell the chocolate mint recipes.

Low sugar, gluten-free vegan chocolate chip cookie crisp cereal bars

Looking for a healthy grain-free and low in sugar chocolate chip cookie bars?  You won't believe what these light and simple bars are made with. Simple ingredients and topped with homemade gluten-free cookie crisp cereal. #grainfree #glutenfree #vegan #chocolatechips #healthydessert #lowsugar ||

Like most of our recipes we used as little sugar as possible.

We started off with a light plantain cake inspired by our frosted cocoa cake.

If you love light desserts you will love this recipe.

If you prefer not too sweet treats this recipe is for you.

A cookies lover’s dream recipe.

Chocolate chip whip cream bars

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: makes one 9 inch square pan

makes 16 slices

Chocolate chip whip cream bars

Light and healthy chocolate chip grain-free bars with dairy-free coconut cream topped with homemade gluten-free vegan cookie crisp cereal. Low sugar cookie cake. A healthy dessert to enjoy this summer with family and friends.


    Plantain cookie bars
  • 2 large plantains (14oz after being peeled)
  • 1/2 cup applesauce (4oz)
  • 2 tablespoons tigernut flour
  • 1/4 teaspoon baking soda
  • 3 tablespoons coconut butter, softened
  • 1/4 cup coconut oil, liquid (2oz)
  • 2 tablespoons maple syrup ( 1 1/2oz)
  • 1/2 cup Enjoy life chocolate chips
  • Whip cream layer
  • 2 cans of coconut cream (cream layer on top of chilled coconut milk)
  • Cereal topping
  • one cup of cookie crisp cereal
  • Chocolate sauce
  • 3 tablespoons raw cacao powder
  • 1 1/2 tablespoons coconut oil, liquid
  • few drops stevia or 1 tablespoon of maple syrup


  1. Preheat oven to 350 degrees.
  2. Peel plantains and place in blender.
  3. Puree plantains until slightly smooth.
  4. Add in remaining ingredients ( baking soda, tigernut flour, maple syrup, applesauce, coconut butter and coconut oil). Continue to blend until smooth.
  5. Pour mixture into a large bowl.
  6. Stir in chocolate chips.
  7. Pour batter into a 8 or 9 inch lightly greased with coconut oil baking dish.
  8. Bake for about 25-28 minutes.
  9. Once done remove from oven and let cool.
  10. Next make coconut whipped cream- see how here
  11. Top bars with whipped cream.
  12. Sprinkle with cookie crisp cereal
  13. Drizzle with quick chocolate sauce if desired.
  14. Enjoy.

Chocolate chips + whip cream = heaven.

One slice is just not enough.

Grain-free low sugar chocolate chip plantain bars with dairy free coconut whipped cream topped with homemade gluten-free vegan paleo cookie crisp cereal |

What is your favorite summer dessert?



More recipe love for you to browse:

Low sugar protein cupcakes

Protein pumpkin bars

Flourless samoa bars

Flourless peanut butter bars

Raw brownie cookie dough pie

Leave a Reply

Your email address will not be published. Required fields are marked *

11 thoughts on “Chocolate chip whip cream bars topped with cookie crisp cereal

  1. This looks amazing and is going to be my new weekend activity! Is there a substitution for the tigernut flour? Also, will the cake (specifically the whipped cream part) keep in the fridge? Thank you!

    Posted on May 14, 2015 at 7:32 am
    1. Sara you can use any nut or seed meal to replace the tigernut flour. Yes store in fridge and let sit out for about 5-10 minutes at room temperature before eating

      Posted on May 14, 2015 at 12:06 pm
  2. delicious again girls…. I’ll be in your neck of the woods next week! 🙂

    Posted on May 14, 2015 at 9:50 am
  3. First, this recipe looks delicious. Second, you girls are genius. Plantain cookie bars??? I am wondering about tigernut flour – what is it derived from? Do you use it in many recipes?

    I’m always on the lookout for new GF, V things! 🙂

    xo, Lauren @

    Posted on May 14, 2015 at 10:54 am
    1. Yes we have used it a lot recently in recipes. Check out this post for more info

      Posted on May 14, 2015 at 10:58 pm
  4. I would’ve eaten that entire cake!! Nom nom nom!!

    Posted on May 14, 2015 at 12:23 pm
  5. I can’t believe that these are made with plantains! They sound so good. Pinning! 🙂

    Posted on May 15, 2015 at 4:12 pm
    1. Thanks!! We use a lot of plantains in our recipes.

      Posted on May 15, 2015 at 6:42 pm
  6. Woah that looks delicious, and can I just say how inviting that first photo (or all of them) is? Gorgeous!

    Posted on May 15, 2015 at 6:36 pm
    1. Thanks Lauren.

      Posted on May 15, 2015 at 6:42 pm
  7. These look beyond delicious! I especially love the chocolate splattered on top! YUM!

    Posted on May 19, 2015 at 1:40 pm