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!
Karen says
Just took them out of the oven and they’re really yummy! Texture is light and very moist. I only added 1 tsp of almond extract as I’m not a huge fan of almond and next batch will be made with vanilla. Other than my preference for vanilla I didn’t experience any issue with this recipe.
Elana says
Karen, I’m so glad these were really yummy!
DamselflyDiary says
I made this recipe as cupcakes and they turned out great! The recipe made 12 cupcakes exactly. The cupcakes don’t rise much so you don’t need to worry about over-filling.
Also, I used fresh, frozen grated coconut that I get at my local Vietnamese grocery store. I mixed it right into the batter. I then sprinkled just a little extra on top before baking for decoration.
I think the fresh coconut in the batter makes them moist.
Elana says
DamselflyDiary, thanks!
Dina says
Hi there,
The recipe looks healthy and yum, any substitute for the eggs – for a vegetarian option?
Elana says
Dina, I haven’t tried that so not sure. Here’s a link to my Egg-Free Recipes for you!
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Clare says
Do these work using No egg powder or another no egg alternative? Thanks
Elana says
Clare, here’s a link to one of my egg-free dessert recipes for you!
https://elanaspantry.com/primal-chocolate-chip-cookies/
Enjoy!
Elana
amy says
Can stevia replace the palm sugar? Also are there nutrition facts for your recipes?
Elana says
Amy, I haven’t tried that so not sure. For more on nutrition info please see this:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
veritaz photography says
These look delicious. Can’t wait to try them!
Elana says
Thanks!
Nichole says
Oh my word. You had me at breakfast. Can’t wait to try these!
Elana says
Nichole, thanks!
Jill says
Holy Moly these are amazing! I used date sugar as I didn’t have coconut sugar and they came out so delicious and moist. And the toasted coconut on the top, heaven!
Elana says
Jill, I’m so happy to hear these were amazing!
Zanne says
I made these today, and they never lasted long enough to cool for an hour — oh yum!
Elana says
Zanne, I’m so happy these were oh yum!
ro says
What can be used instead of coconut sugar?
Zanne says
I just used organic cane sugar.