October 27, 2011

Chocolate Almond Joy Bars

This is the first gluten free dessert that I made from scratch and it turned out so good, dispite a few short cuts and one little accident.

The recipe found here is gluten free and dairy free. But, after having already been two two grocery stores, in my high heels, without finding any dark chocolate, I decided to just cheat and use the milk chocolate chips that I knew I already had at home. So mine aren't dairy free, but next time they will be, because I'm for sure making these again!

I made a couple other revisions when I made them last night. One, the recipe calls for coconut palm sugar, I used white instead. I also did not use celtic sea salt as it calls for, but table salt instead. Lastly, instead of two teaspoons of almond extract, I accidentally put in two teaspoons of vanilla extract! I realized this just after I finished pouring the last teaspoon and to my "Ahh!" my husband calmly suggested I slow down a little... good and often needed advise for me unfortunately. So, because I could not believe that I missed out of two whole teaspoons of almond extract goodness, I just puring a little in for good measure. Oh, and I also didn't have any unsweetened coconut so I just used coconut instead.

These bars are amazing and even though this is our dessert for our guests tonight, my husband (and I might be a little guilty too) managed to polish off a row and a half out of the 9x9 last night... shhh, don't tell!

Enjoy and let me know how you like them!

Chocolate Almond Joy Bars
From Elana's Pantry

4 eggs
¾ cup coconut milk(canned)
2 teaspoons almond extract
¾ cup coconut palm sugar
½ cup blanched almond flour
½ cup coconut flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cups unsweetened shredded coconut
¾ cup dark chocolate chips

1. In a large bowl, whisk together eggs, coconut milk, almond extract and palm sugar
2. In a smaller bowl, combine almond flour, coconut flour, salt and baking soda
3. Mix dry ingredients into wet with a handheld mixer
4. Stir in ½ cup of the chocolate chips
5. Grease an 8x8 inch Pyrex baking dish
6. Pour batter into dish, then sprinkle shredded coconut and remaining chocolate chips on top
7. Bake at 350° for 30 minutes
8. Cool for 1 hour
9. Serve

1 comment:

  1. check out carob chips. They are dairy free, come from a carob tree, you can find them in health food stores and that is all I know about them. I used to use them.