These paleo and gluten free coconut flour bars with layers of dark chocolate and coconut flakes are absolutely incredible! You’ll be surprised by how easy they are to make, too!
So here’s the thing. I finally discovered how exactly to bake with coconut flour. I attempted it once before but from then on I type of quit because I held having recipe tests failures. Whomp, whomp.
Then a few weeks hence I spotted coconut flour about the shelves at Trader Joe’s and decided to pick it up and do some experimenting. And guess what? I’m completely head over heels obsessed! I’ve make pancakes, waffles, cookies, and Pubs. Last week I purchased four bags. GET AT ME TJ’S.
Of course with any recipe I make, I needed to test out a few different versions.
Typically with coconut flour you need to use several eggs because the coconut flour holds an insane amount of moisture. When I say several, it means 4-6 per recipe; that’s a large amount of eggs and I didn’t want these pubs tasting as an omelette. Instead I opted to only use two eggs plus a small coconut essential oil and honey (or maple syrup) to greatly help bind the bars and keep them super moist.
And after the third round of tests, they arrived just perfect!
No seriously, these pubs are simply…
If staring at your display wondering why you would ever bake with coconut flour:
Lower in carbs: Coconut flour is lower in carbs then regular flour and it packages some serious dietary fiber.
You don’t have to use as much: Since coconut flour is super absorbent, you won’t need to use as much. This formula only calls for 1/2 cup.
Great for the paleo diet plan and it’s really gluten free.
The very best part is the fact that you now totally have grounds to go out and buy coconut flour. This formula is completely easy to make. The pubs are more cake-like, pretty soft, however the ideal indulgence without guilt.
QUESTION FOR YOU PERSONALLY: Would you like to see more coconut flour recipes 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 preferred dairy free dark chocolate bar, coarsely chopped
1/2 cup coconut flakes, optional
Preheat oven to 350 levels F. Apply 8×8 inch baking pan with nonstick cooking spray.
In a big bowl, whisk collectively coconut oil, honey, vanilla, eggs, and almond milk. In another medium dish whisk collectively coconut flour, baking soda, and sodium. Add dry ingredients to wet ingredients and blend until just mixed and batter is normally smooth. Fold in chopped chocolates, reserved a few tablespoons for sprinkling on top if desired.
Bake for 20-22 a few minutes or until edges are golden dark brown and knife arrives with several crumbs attached. The batter may appear to be it’s not completely cooked nonetheless it is going to be. USUALLY DO NOT OVERBAKE or it’ll lead to dried out pubs no one prefers that! I usually bake mine for 20 mins and don’t have got any problems. Great bars on a cable rack for at least ten minutes in order that they settle a little, after that cut into 16 squares. Enjoy!
I used Investor Joe’s Coconut Flour.
I like to sprinkle extra dark chocolate chunks at the top or melt a little extra delicious chocolate and glaze it outrageous from the bars. They are also especially delicious with a sprinkle of sea salt at the top.
Coconut flakes are not included in nutritional info, but the chocolate is.
I have tried several coconut flour meals that failed in taste and texture. THIS IS A TOTAL HIT!!!!
What texture if the batter mix be?
Such as a normal cake mix or thinner? Mine was v watery.
Where will be the optional coconut flakes likely to go? In the dough or sprinkled on top? They are not really mentioned again in the recipe.
Just made these after seeing so many people make them on Instagram! I love them! I used to be deciding between these and the chickpea blondies, so I definitely start to see the blondies happening sometime in my future!
Simply made these and they are AMAzing!!!
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