The Best Coconut Flour Chocolate Chunk Bars (paleo, gluten free)
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.69 out of 5 stars
(44)
Ingredients
16 servings
- 1/4 cup melted coconut oil
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 3 eggs, at room temperature
- 3/4 cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsweetened almond milk or coconut milk
- 3 oz your favorite dairy free dark chocolate bar, coarsely chopped (or 1/2 cup chocolate chips)
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Preparation
Step 1
Preheat oven to 350 degrees F. Spray 8x8 inch baking pan with nonstick cooking spray.
Step 2
In a large bowl, whisk together coconut oil, honey, vanilla and eggs. It is important your eggs are at room temperature.
Step 3
In a separate medium bowl whisk together coconut flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until combined and batter is completely smooth. Stir in almond milk. Fold in chopped chocolate, reserved a few tablespoons for sprinkling on top if desired.
Step 4
Bake for 17-22 minutes or until edges are golden brown and knife comes out with a few crumbs attached. The batter may look like it's not all the way cooked but it will be. DO NOT OVERBAKE or it will result in dried out bars and no one likes that! I always bake mine for 18-20 minutes and don't have any problems. Cool bars on a wire rack for at least 10 minutes so that they settle a bit, then cut into 16 squares. Enjoy!
Step 5
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