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!
Lillian says
These look fantastic! I’m new to the food blogging world, but I’d love to try these and re-post the recipe (with full attribution as your recipe, a link back, and, of course, only if it’s ok with you).
On another note: although I’m a new commenter, I’ve been reading your blog for ages – and I love it. I’ve relied on it quite a lot since first being diagnosed 3 years ago, and it’s an incredible resource. Thank you!
Charmaine says
Warning: These are highly addicting! Especially cold from the fridge. :) Definitely top 5 of my favorite “Elana” recipes.
I accidentally stirred the 1/4 c. of coconut into the batter, and after noticing my error, I did sprinkle more on top before baking. I actually think I’ll do the same for the other times I make this.
Charmaine says
I contacted the seller, “Gourmet Import Shop”, by phone, since they didn’t list the ingredients at their site either. (800) 995-6530
Harmony says
Any idea how these hold up in the freezer? Made a batch last night, and they are delish. However, very rich and dense, and one 8×8 pan is way too much for this single person household!
Thanks,
Harmony
Jenna says
These are amazing! My gluten eating family ate them so fast I had a hard time saving some for myself!
Aly says
You’d enjoy healthyindulgences.blogspot.com, Joelle. She makes sugar-free sweets with natural sugar substitutes.
Wendy Hahn says
I made these for a department picnic last week. I wanted to be sure there would be something rich and sinful that I could eat. These were the hit of the party! They were the first dessert gone. My DH made me leave some at home for him before I left. They will be one of my go to desserts.
Tabitha Teeter says
I just happened to have the coconut sugar that I bought by accident when I meant to get date palm sugar. I mixed mine up in the blender at low. My base came out cakelike and supermoist. It wasn’t quite what I was expecting but still very yummy. I was the only one to bring dessert for our cookout so even my graineating family and friends decided to try it. Many went back for seconds.
Thanks to you I had a success and didn’t have to make a special trip to the store. (We tend to have these things on hand with a dairy-sensitive son and grain-sensitive baby.)
Anyone have a suggestion on a grain free graham cracker crust?
Wendy Hahn says
I tried Elana’s almond flour crust in her cookbook last week for a strawberry rhubarb pie. It didn’t work for that, it dissolved like a graham cracker crust would and tasted like a graham cracker crust. I’m betting it would work great as a sub for graham cracker.
Amy says
These are divine! Thanks for the wonderful recipe :)
Meghanne says
I just made these with a few subs…maybe it doesn’t quite resemble your wonderful recipe but it’s good none the less. Kind of like a cookie bar. Substitutions:
– 1/2 c organic honey + a dash of vanilla stevia for sugar
– vanilla flavouring (didn’t have almond)
– Almond milk for coconut
– hemp hearts for shredded coconut (I didn’t have the coconut)
– 3 egg whites + 2 eggs for 4 eggs
Delightful!