Coconut Flour is my new best friend. These Coconut Flour Chocolate Chunk Bars are seriously off the charts. They are so moist and melt in your mouth. I would say they are the perfect combination of salty and sweet. I’m so excited to have found a new love for coconut flour. Recipe testing has become so much fun for me.
Again, I found this recipe for coconut flour chocolate chunk bars on Ambitious Kitchen’s website. She has the best healthy recipes that are super easy to make. I’ve never considered myself a baker until this year. I absolutely love baking now. But what I love even more is knowing that I’m baking healthy food for Thomas and I.
Coconut Flour Chocolate Chunk Bars:
These chocolate chunk bars are paleo as well as gluten free.
- 1/4 cup of melted coconut oil
- 1/3 cup of honey, maple syrup, or agave (I used honey)
- 2 teaspoons of vanilla extract
- 2 eggs, slightly beaten
- 1/4 cup of unsweetened almond milk
- 1/2 cup of coconut flour
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 3 oz of your favorite dark chocolate bar. (if you’re looking to keep this paleo be sure to find a dark chocolate that is also dairy free. Coarsely chopped.
- 1/2 cup of coconut flakes (optional)
Preheat your oven to 350 degrees F. Spray an 8×8 inch baking pan with nonstick spray. In a large bowl, whisk together the wet ingredients (coconut oil, honey, vanilla, eggs, and almond milk). In a separate bowl whisk together the coconut flour, baking soda, and salt. Add your dry ingredients to the wet ingredients and mix until combined and your batter is smooth. Fold in your chopped dark chocolate. Keep a little bit of chocolate to sprinkle on at the end if you’d like. Bake for 20-22 minutes or until the edges of the bars are golden brown. It might look as though the batter isn’t fully cooked through, but it is. Be sure not to over bake or the bars will be dry.
This batter should make about 16 bars in total. Enjoy!!