So I tried baking with coconut flour for the very first time this past weekend, and I THINK I’M IN LOVE.
I was on the fence for ages about buying a specialty ingredient known for being finicky…but Trader Joe’s just has a way of enticing you.
The recipe deserves much of the credit–another winner from Ambitious Kitchen.
I was completely stunned by how much I loved these! Even taking a whiff of the coconut flour out of the bag just smelled delicious. These bars are SO. SOFT. and beautifully fragrant with coconut. The texture is amazing. And considering the outstanding nutritional profile of coconut flour (low carb, gluten-free, alll the fiber!), I think I’m officially addicted to testing out every coconut flour recipe I can get my hands on.
Coconut Flour Chocolate Chunk Bars
From Ambitious Kitchen
1/4 cup melted coconut oil
1/3 cup honey, agave nectar, or maple syrup
2 teaspoons vanilla extract
2 eggs, slightly beaten
¼ cup unsweetened almond milk
1/2 cup coconut flour
½ teaspoon baking soda
¼ teaspoon salt
3 oz your favorite dairy free dark chocolate bar, coarsely chopped
1/2 cup coconut flakes, optional
Preheat oven to 350 degrees F. Spray 8×8 inch baking pan with nonstick cooking spray.
In a large bowl, whisk together:
In a separate medium bowl whisk together dry ingredients:
Add dry ingredients to wet ingredients and mix until just combined and batter is smooth. Fold in chopped chocolate, reserved a few tablespoons for sprinkling on top if desired.
Bake for 20-22 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 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 and Pound Plus 72% Dark chocolate for chopping into chunks!