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I truly can’t believe it’s Monday morning again. The time is flying by, especially when your main agenda is to bake up a storm each weekend. It’s been almost a full month since officially becoming a certified nutrition coach and I’m still up in the air on how I want to go about building my business. Should I create an E-book with healthy meal plans and recipes? offer group/individual virtual coaching? The opportunities are endless. After baking poptarts on Saturday, I felt obligated to create a healthier recipe leading to the best gluten free chocolate chunk bars.
These bars are paleo and gluten free made with just a handful of whole hearty ingredients and sweetened with honey (and some chocolate chips of course). They remind me of a healthier Blondie recipe. Perfect when craving something sweet but limited on time.
If you’re not a fan of coconut flour then I’m sure that you could sub white or whole wheat. You can also use your desired milk of choice (whether thats regular, oat, almond or cashew) and sub walnuts for the chocolate chips. So let’s jump right in to the actual recipe!
INGREDIENTS
- 1/4 cup melted coconut oil
- 3 eggs
- 3/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup honey
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/4 cup chocolate chips (or more-whatever floats your boat!)
INSTRUCTIONS
- Preheat oven to 350 degrees and spray pan with nonstick cooking spray. I used coconut oil spray.
- In a large bowl, whisk together coconut oil, honey, eggs and vanilla extract.
- In a different bowl whisk together baking soda, salt and coconut flour
- Add dry ingredients to wet ingredients and mix until combined and batter is completely smooth with no lumps of coconut!
- Stir in almond milk & chocolate chips of choice
- Bake for 20-25 minutes until edges are golden brown
- Let cool and then cut into squares and enjoy
Have you baked the best gluten free chocolate chunk bars yet? If so I would love to see your creations. Be sure to tag me on instagram @britishnewyorker
