Incredible paleo and gluten free coconut flour bars with layers of dark chocolate in every bite. They're naturally sweetened with honey for a wonderful, healthy treat or snack. You'll be amazed by how easy they are to make, too!
In a large bowl, whisk together coconut oil, honey, vanilla and eggs. It is important your eggs are at room temperature.
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.
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!
I used Trader Joe's Coconut Flour.
I like to sprinkle extra dark chocolate chunks on top or melt a little extra chocolate and glaze it over the top of the bars. These are also especially delicious with a sprinkle of sea salt on top.
Coconut flakes are not included in nutritional information, but the chocolate is.
To store: these gluten free coconut flour bars should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
To freeze: you can easily freeze these healthy coconut flour bars! Allow the bars to cool completely, then cut the them as directed. Wrap individual bars in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months. Simply allow them to thaw at room temp when you're ready to eat.