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!
Desi@thepalatepeacemaker.com says
All I need is an egg-free version of these and I will be in heaven. I LOVE that you used coconut sugar in them! By far my favorite sweetener. Thanks, Elana!
noosh. says
I made these without eggs- I took 1.5 TBSP of chia meal and whisked it into the coconut milk (used regular so delicious coconut milk) and let it sit until gooey. then i whisked the sugar, etc into it. they came out fine- maybe not as fluffy as with eggs, but still delicious!
Wendy Bussell says
Ok, this recipe is just awesome!
But I ruined it this morning in a very tasty way. No coconut milk, i used 1/2 cup sweetened condensed milk mixed with water to make 3/4 cup. No palm sugar at all. Mistakenly used lemon extract instead of almond. So…I also added some candied ginger to the mix. Poured into pan, sprinkled coconut as per recipe and more candied ginger. OH MY WORD….this was one of the best tasting mess ups I have ever made. Might add zest in a new batch. Hummm…..
Now I will try the original recipe.
Erin (Pretty in Primal) says
I made these last night and they’re fabulous! I didn’t have any chocolate chips in the house, so I just chopped up unsweetened dark chocolate and it worked like a charm. I also reduced the palm sugar by about 1/4 cup and made up the sweetness difference with stevia (Nu Naturals Low Carb Blend, which doesn’t have that stevia aftertaste).
They were lighter than I thought they’d be (in a nice way!) they and reminded me a bit of moist bundt cake. I’ll definitely be experimenting with the batter- I can see ALL kinds of great possibilities for it!
Thanks, Elana!
Angel says
I made these for my husband yesterday, and they are AMAZING!!
Laura C says
I turned the oven on before I even got the end of the entry! Can’t wait. I love having another breakfast treat for myself and the kids.
Julia says
I am going to have to make these this weekend. My daughter will love them!
Heather says
These look fantastic! I am always looking for yummy treats to “sneak” healthy ingredients into my kids. I am going to try this one.
Heather says
Joelle,
You should check out spoonfulofsugarfree.com
Alex is sensitive to sugar, so all her recipes are sugar free (no sugar added).
Joelle says
Thank you Heather! I snooped around over there looks like she has some yummy things to try = ) I can use Coconut Palm Sugar and Sucanat, but just not too much, but again when trying to do the chocolate chip thing, that’s where my life gets sad = )
Abby H. says
You can make your own chocolate chunks with unsweetened bakers chocolate and stevia. It’s really good!
Lisa Stafford says
Another idea is to order Choco Perfection Bars and chop them with a chopper to use in place of the chocolate chips. They have no sugar added and no chemical sweeteners either. They are pricey but delicious and work well in recipes. I don’t do well with sugar either.
Sharron Arnold says
Have you tried making your own chocolate from Coconut oil and Cacao powder.
laura says
These look AMAZING!! I will be making these today!!
Julie says
Elana, growing up the mounds bar was my favorite candy bar, because I was a dark chocolate kind of gal–and I always wished they would make the almond joy candy bar with dark chocolate rather than milk chocolate. They never listened to me! Thank you for combining the best of two treats into something so delicious and using the best ingredients–I am so glad you used palm sugar in this one. I have everything I need on hand right now and I am making this today.