Chilean Inspired Paleo Coconut Flour Almond Fudge Bars

Allergens

Eggs, Nuts (Almond)

Ingredients

• 1 cup coconut flour
• 1/2 cup almond butter
• 1/4 cup honey
• 1/4 cup unsweetened cocoa powder
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/2 cup dairy
• free dark chocolate chips (70% or higher)

Instructions

1. Preheat oven to 350°F (180°C). Line an 8x8 inch baking pan with parchment paper.
2. In a large bowl, whisk together the coconut flour, cocoa powder, baking soda, and salt.
3. Add almond butter, honey, eggs, almond milk, and vanilla extract to the dry ingredients. Mix until well combined and smooth.
4. Fold in the dairy free dark chocolate chips.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 20 25 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bars to cool completely before cutting into squares.

Chef’s Insight

The use of coconut flour adds a unique texture to these bars, while the almond butter gives a rich flavor that complements the cocoa powder.

Notes

For a lower carb option, you can use a sugar-free honey substitute.