The season of heavy, overly sweet baked goods is upon us. If you’re worried you’ll eat more than your fair share of pumpkin pie and gingerbread cookies, a simple reboot with a healthy chocolate and coconut bar may be just what you need to keep your sweet tooth in check. The soft, natural sweetness of coconut with the richness of chocolate and crunch of nuts will keep you on the right track and away from the dessert table.
Nutty Chocolate Coconut Bars
Ingredients
¾ cup coconut flour
¼ cup almond flour
Pure stevia, to taste, if you must*
1 Tbsp. vanilla
2 Tbsp. coconut oil, plus more for greasing
¼ cup unsweetened vanilla coconut milk, carrageenan free
1/3 cup chopped nuts of choice (try mixing pecans, brazil nuts & pumpkin seeds)
¼ cup mini dark chocolate chips
Directions
- Preheat oven to 325 degrees F. Lightly grease a glass baking pan with coconut oil.
- In a medium mixing bowl, combine the flours and stevia.
- In a large bowl, mix the vanilla, oil and milk together. Slowly add dry ingredients and mix well.
- Fold in nuts and chocolate chips.
- Pour the mixture into the prepared baking pan and smooth the top. Bake for 20-25 minutes.
Notes:
- I use a tiny amount of pure stevia and rely on the sugar in the chocolate chips.
- Bake time depends on your texture preferences. For a gooey bar, bake for less time. For a firm bar, bake longer.