These paleo and gluten free coconut flour bars with layers of chocolates and coconut flakes are absolutely incredible! You’ll be astonished by how easy they are to make, as well!
So here’s the thing. I finally found out how to bake with coconut flour. I experimented with it once before but from then on I sort of quit because I held having recipe assessment failures. Whomp, whomp.
Then the few weeks hence I spotted coconut flour about the shelves at Trader Joe’s and made a decision to pick it up and do some experimenting. And do you know what? I’m completely head over pumps obsessed! I’ve make pancakes, waffles, cookies, and Pubs. Last week I purchased four bags. REACH ME TJ’S.
Of course with any recipe I help to make, I needed to test out a few different versions.
Typically with coconut flour you need to use several eggs as the coconut flour holds an insane quantity of moisture. When I say several, it means 4-6 per recipe; that’s a lot of eggs and I didn’t wish these bars tasting as an omelette. Instead I opted to only use two eggs and also a little coconut essential oil and honey (or maple syrup) to greatly help bind the bars and maintain them super damp.
And following the third circular of testing, they arrived just perfect!
No seriously, these bars are simply…
If staring at your display screen wondering why you would ever bake with coconut flour:
Lower in carbs: Coconut flour is leaner in carbs then regular flour and it packages some serious fiber.
You don’t need to use just as much: Since coconut flour is super absorbent, you will not have to use just as much. This recipe only calls for 1/2 cup.
Great for the paleo diet plan and it’s gluten free.
The best part is the fact that now you totally have a reason to venture out and buy coconut flour. This formula is completely easy to make. The bars are more cake-like, fairly soft, but the ideal indulgence without guilt.
QUESTION FOR YOU: Would you like to see more coconut flour meals on AK?
1/3 glass honey, agave nectar or maple syrup
2 teaspoons vanilla extract
2 eggs, slightly beaten
1/2 cup coconut flour
½ teaspoon baking soda
¼ teaspoon salt
3 oz your favorite dairy free dark chocolate pub, coarsely chopped
1/2 cup coconut flakes, optional
Preheat oven to 350 levels F. Spray 8×8 inch cooking pan with non-stick cooking spray.
In a large bowl, whisk collectively coconut oil, honey, vanilla, eggs, and almond dairy. In another medium dish whisk jointly coconut flour, baking soda, and sodium. Add dry substances to wet elements and combine until just mixed and batter is definitely smooth. Flip in chopped chocolates, reserved several tablespoons for sprinkling on top if desired.
Bake for 20-22 moments or until sides are golden dark brown and knife happens with several crumbs attached. The batter may appear to be it’s not all the way cooked but it is going to be. DO NOT OVERBAKE or it will lead to dried out pubs no one enjoys that! I usually bake mine for 20 mins and don’t have any problems. Great bars on the cable rack for at least ten minutes in order that they settle a bit, then cut into 16 squares. Enjoy!
I used Trader Joe’s Coconut Flour.
I like to sprinkle extra dark chocolate chunks on top or melt just a little extra chocolate and glaze it over the top of the bars. These are also especially delicious having a sprinkle of ocean salt at the top.
Coconut flakes are not contained in nutritional information, but the chocolate is.
I have tried several coconut flour quality recipes that failed in flavor and texture. THAT IS A TOTAL Strike!!!!
What texture if the batter blend be?
Such as a normal cake combination or thinner? Mine was v watery.
where to buy pigs feet for suturing are the optional coconut flakes likely to go? Within the dough or sprinkled on top? They are not mentioned again within the recipe.
Just made these after seeing so many people make them on Instagram! I love them! I was deciding between these as well as the chickpea blondies, therefore i definitely see the blondies occurring sometime in my own future!
Just made these and they are AMAzing!!!