Coconut Flour Chocolate Chunk Bar


Ever since I have digestive problems, I am on a look out for food that are easier for my digestive system. Although this bar has caffeine from the chocolates, that can add strain on my digestion as well as my nervous system, I still eat them anyway. I just leave the chocolates for my family. Oh...ok, you got me!  I still eat the chocolates....very little. I've given up on coffee for 4 months already so a little chocolate won't do any harm except a little discomfort on my tummy.

This snack is amazingly delicious and easy to make. With the use of coconut flour, this snack is good for gluten-free eaters, those with digestive problems, anyone with nut allergy and diabetes. That is because coconut flour is high in fiber, protein, and healthy fats, and is free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories, and has a low score on glycemic index. (source from Dr. Axe)

Coconut Flour Chocolate Chunk Bar

1/4 cup melted coconut oil
1/3 cup honey
2 tsp. vanilla extract
2 eggs, lightly beaten
1/4 cup unsweetened almond milk
1/2 cup coconut flour
1/2 tsp. baking soda
1/4 tsp. salt
85 grams dairy free dark chocolate, coarsely chopped

1. Preheat oven to 350 degrees F (175 degrees C). Line an 8 x 8 inch baking pan with parchment paper.

2. In a large bowl, whisk together coconut oil, honey, vanilla, eggs and almond milk. In a separate bowl, whisk together coconut flour, baking soda and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not over mix or it will become dry.



3.  Fold in chopped chocolate, reserve some for sprinkling on top if desired.

4.  Baked for 20 minutes or until edges are golden brown. Toothpick, after inserting in the center  of the bar comes out with a few crumbs attached.

5.  Cool bars on a wire rack to allow it to settle before cutting into 16 squares.

Recipe source: Ambitious Kitchen

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