These gluten-free Chocolate Almond Joy Bars are crazy good! Who doesn’t love the combination of chocolate, almonds, and coconut in the form of a high-protein paleo dessert?
The dishes I create are far healthier than other gluten-free recipes. Regular gluten-free flours do not compare to almond flour and coconut flour. First, almonds are a superfood that is high in protein, fiber, and good fat. Next, coconut flour has an incredibly high fiber content. That’s why flours like brown rice, tapioca, sorghum, cornmeal, and potato starch don’t even begin to compare to almond and coconut flour. Better yet? Almond and coconut flour are easier to use and taste much better than traditional gluten-free flours.
When I use almond flour and coconut flour for baking, my children think they’re getting an indulgent dessert, yet I know I’m feeding them exceptionally healthy food! With good protein and healthy fat, the boys don’t get cranky from sudden drops in blood sugar when they’re eating almond flour cookies.
In addition to nutritious grain-free flours, these Chocolate Almond Joy Bars contain protein from eggs and extra good fat from coconut milk. They’re lightly sweetened and dairy-free as well.
Chocolate Almond Joy Bars
Ingredients
- 4 large eggs
- ¾ cup full fat coconut milk
- 1 teaspoon almond extract
- ¾ cup coconut sugar
- ½ cup blanched almond flour (not almond meal)
- ½ cup coconut flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ¼ cup unsweetened shredded coconut
- ¾ cup chocolate chips
Instructions
- In a large bowl, Whisk together eggs, coconut milk, almond extract, and coconut sugar
- In a small bowl, combine almond flour, coconut flour, salt, and baking soda
- Mix dry ingredients into wet with a hand blender
- Stir in ½ cup of the chocolate chips
- Transfer batter to a greased 8 x 8 inch baking dish
- Sprinkle shredded coconut and remaining chocolate chips on top
- Bake at 350°F for 30 minutes
- Cool for 1 hour
- Serve
Equipment
This Chocolate Almond Joy Bars recipe was inspired by one from Ginger Lemon Girl. If you can’t eat this because you’re on a nut-free diet, I have some amazing nut-free paleo desserts for you!
andrea says
I am on a chocolate and coconut kick right now…these look absolutely wonderful! Can’t wait to try them…
When I was a kid we used to make 7 layer magic bars with tons of butter, sugar and condensed sweetened milk…I think this recipe will be a great substitute for that childhood memory!
Charee says
I thought the same thing when I saw this post. I have another Elana recipe that fits the 7-layer bill for me. I use the Apricot Tea Squares Recipe from her GF Almond Flour cookbook. I add walnuts and prunes at the same time as the apricots. I drizzle in some grapeseed oil after the almond flour addition. I pulse in some mini-chocolate chips and dried cranberries (not very 7-layer bar but – YUM) at the end. I love the flexibility of this recipe.
Elizabeth Toll says
This looks awesome! I’m allergic to chocolate but plan to try it anyway with carob chips :o)
Kathy says
Perfect for this loving granny to make for 2 of her little grandies tomorrow. Thanks Elana for your fantastic healthy recipes :)
Brandon says
Wow, even the picture is satisfying–I can’t wait to actually taste it. :) Love the use of coconut palm sugar!
AndreAnna says
Oh heck yeah!!!
Meagan says
Oh no.. I am in trouble now!!
carrie @ gingerlemongirl.com says
(((hugs))) Elana! Honored you were inspired by one of my recipes, because I am SO incredibly inspired by so many of yours! :-) Thank you for sharing! I think these might head out with me too a cookout tomorrow! :-)
Niki (of SI) says
Hi Elana, I’m making up your original chocolate chip cookies right now, this recipe comes at a great time… now I have to decide: can I justify two desserts at once and make these right now too? :) Love the half and half of coconut + almond flours here and can’t wait to give these a try. Thanks for another great recipe.
Fallon says
I bet these taste amazing!
Caroline @ chocolate and carrots says
Yum! Those look so delicious! Heaven in my mouth. :-)