Chocolate Coconut Almond Flour Bars

Packed with coconut flakes and dark chocolate chunks, these bars are like the baked version of a Mounds bar. Almond flour gives them a nutty flavor and extra tender texture, while a final drizzle of dark chocolate makes these the ultimate portable treat.

Chocolate Coconut Almond Flour Bars
  • 1 large egg (50 grams), room temperature
  • 3 tablespoons (45 grams) unsalted butter, softened
  • ½ teaspoon (2 grams) vanilla extract
  • 2 cups (192 grams) almond flour
  • ½ cup (42 grams) unsweetened flaked coconut
  • ⅓ cup (73 grams) firmly packed dark brown sugar
  • 2 tablespoons plus 2 teaspoons (56 grams) honey
  • ½ teaspoon (2.5 grams) baking powder
  • ½ teaspoon (2.5 grams) baking soda
  • ¼ teaspoon kosher salt
  • ½ cup (85 grams) chopped dark chocolate morsels
  • ½ cup (57 grams) pecans, finely chopped
  • Garnish: melted dark chocolate, toasted unsweetened coconut flakes
  1. Preheat oven to 375°F (190°C). Butter an 8-inch square baking pan. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, beat egg with a hand mixer until doubled in size. Add butter and vanilla, beating to combine. Add flour, coconut, brown sugar, honey, baking powder, baking soda, and salt, beating until combined. Fold in chocolate morsels and pecans. Press dough into prepared pan.
  3. Bake until edges are golden brown, about 15 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan, and cut into bars. Drizzle with melted chocolate, and top with toasted coconut, if desired.


Previous articlePineapple Coconut Curry Loaf
Next articlePineapple Tarte Tatin