Name: Chocolate Almond Bars
Cuisine: American
Ingredients: 3/4 Cup Coconut or Date Sugar; 2/3 Cup Coconut Oil, preferably solid; 2 Cups Blanched Almond Flour; 1/4 Cup Flax Meal; 4 Eggs; 1 Cup Honey; 1/4 Cup Blanched Almond Flour; 2 tsp Baking Powder; 2 tsp Vanilla Extract; 1 tsp Salt; 2 Cups Unsweetened Shredded Coconut; 2/3 Cups Chocolate Chips, Vegan and Refined Sugar-Free; 2/3 Cup Chocolate Chips, Vegan and Refined Sugar-Free; 1 TB Coconut Oil, melted

Ingredients

Scale

Base Layer

3/4 Cup Coconut or Date Sugar
2/3 Cup Coconut Oil, preferably solid
2 Cups Blanched Almond Flour
1/4 Cup Flax Meal

Middle Layer

4 Eggs
1 Cup Honey
1/4 Cup Blanched Almond Flour
2 tsp Baking Powder
2 tsp Vanilla Extract
1 tsp Salt
2 Cups Unsweetened Shredded Coconut
2/3 Cups Chocolate Chips, Vegan and Refined Sugar-Free

Topping

2/3 Cup Chocolate Chips, Vegan and Refined Sugar-Free
1 TB Coconut Oil, melted

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Instructions

Preheat oven to 350-degrees. Line a 10×15-inch pan with parchment (this will fit in a smaller pan like 9×12 or 10×13 but you may need to increase baking times and bars will be taller)
Mix coconut sugar and coconut oil in a stand mixer with the paddle attachment. Once well combined, add in almond flour and flax meal. Pour into prepared pan and evenly press down. Bake 10-15 minutes or until it starts to brown around the edges. Remove from oven and set aside.
While first layer is baking, beat eggs in mixer and add honey through coconut, combining well. Mix in chocolate chips and pour on top of base layer. Return to over for 20-30 more minutes until golden brown. Allow to cool.
Once bars have cooled, melt chocolate chips and oil in the microwave for 30 second-increments, until well-combined when stirred. Drizzle over bars and cut and remove from pan. Can be refrigerated for a week and frozen for months!