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!
Jonell says
I love this recipe and have made it many times. Looking for something a little less sweet, I just altered it to make coffee cake!! Sub vanilla for the almond ex. Omit the chocolate chips and sub 1/2c-3/4c berries. (I used frozen raspberries so I had to add 20 min to the cooking time too.) Reduce the coconut sugar to 1/2 c. I also put a ‘streusel’ on top of chopped 1/4c pecans, 2tsp cinnamon, 2T coconut sugar, and the shredded coconut.
Elana says
Jonell, I’m so happy to hear you love this recipe!
Ginni says
These are so yummy! I also sprinkled some slivered almonds on top before baking. Nobody guessed they were gluten free!
Elana says
Ginni, so glad these were yummy and nobody guess they were gluten-free!
Kirstin says
Mine turned out more cake-like, very tasty but next time I will try a little more of both flours and maybe a little more coconut.
Evalee says
What could replace eggs for vegans?
Jess says
Try a tablespoon of flax meal and three tablespoons of water per egg.
Berny says
Have you tried carob chips?
Sarah Joy says
I made these for our family Easter celebration yesterday and they were a hit! Everybody loved them (not just the Paleo folks).
I was hoping to find a replacement for a traditional family dish we make that uses shredded wheat, cottage cheese, milk and sugar syrup (weird, I know but soooo yummy). I can’t eat any of those things anymore so I’ve been missing out the last few holidays. No longer! THIS will be my new holiday tradition! So yummy and the texture the shredded coconut gives it even feels like my family’s dish in my mouth, but this one has chocolate, almond and coconut! Score!!
Elana says
Sarah, I’m so glad that these bars are your new holiday tradition!
Pam says
Thanks. I clicked on the link. Very interesting. My daughter is allergic to cane sugar so I usually use honey. However, there are some recipes where a solid sugar works but honey doesn’t. I will certain be aware of the info you shared.
Janie says
Elana, you are amazing!! Those bar were just delicious ! I could live out of them. The texture is so moist and the taste is perfect. Thank you thank you from Montreal, Canada ! And for those wondering about cutting the coconut sugar I did only put 1/2 a cup. And I used Enjoy life chocolate chunk. I want more now ;)
Elana says
Janie, thanks! I’m so happy you could live on these bars and that they were delicious!
Sue Henry says
These are amazing! I took them to our Bible study last night and everyone raved!
Elana says
Sue, I’m so happy to hear everyone at your Bible study group raved about these bars!
jean says
is almond flour the same as almond meal?
Pam says
Almond meal is not as fine and usually still has the brown skins, though they are obviously crushed. Blanched almond flour does not have the skins, and is finer ground. I would use almond meal in this recipe and it would probably be fine. The main times I avoid almond meal is for a bread or possibly a pie crust, where you want the finer texture. Almond meal is fine in some cakes, but not others. I buy my almond flour in bulk (25 pounds) when they have a big discount and store it in my freezer. (I shop at honeyville grains online.) We use a lot of almond flour.