Chocolate Chip Coconut Bars (Gluten-Free)
These chocolate chip coconut bars are easy to make, gluten-free, and a delicious treat that’s perfect to take to parties or to make with children. With just a few ingredients, you’ll have a whole tray of bars that melt in your mouth. We use ingredients like coconut flour and gluten-free graham crackers to make this a gluten-friendly option.
The Sweet Marriage of Coconut and Chocolate
Coconut and chocolate are a classic combination that you just get the craving for, like peanut butter and chocolate. We opt for using Wildly Organic coconut flakes in this recipe because they are dehydrated in a process that doesn’t use chlorinated water and a bunch of preservatives, like most store-bought coconut flakes. And while you can use any kind of chocolate chips for these coconut slices, we recommend Wildly Organic’s fermented cacao nibs for a delicious flavor that packs a nutritious punch. Cacao is an excellent source of antioxidants, like flavonoids and polyphenols, fiber, protein, and healthy fat.
Gluten-Free Substitutes
Graham crackers or shortbread cookies can be used to make the crust for these chocolate chip cookie bars. Most grocery stores sell gluten-free versions of both, or you can make your own using gluten-free flour. Coconut flour is an excellent gluten-free option to use in recipes that call for flour because it’s naturally low in digestible carbohydrates and is high in fiber and protein. It also has a great texture that can make bread light and soft, and baked goods stay moist.
- 2cups of crushed gluten-free graham crackers
- ½cup Wildly Organic Coconut Flour
- ⅔cup of packed Wildly Organic Coconut Sugar
- ½cup of Wildly Organic Butter Alternative
- 1tsp salt
- 1tsp baking powder
- 3cups of Wildly Organic’s Coconut Flakes
- 2cups of Wildly Organic’s Cacao Nibs
- 1½cups Wildly Organic Coconut Milk Powder
- 1cup hot water (to mix with the coconut milk powder)
- ¾cup of chopped walnuts (optional)
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Preheat your oven to 350℉.
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To crush your graham crackers, either place them in a ziplock bag and crush them with a rolling pin or use a food processor. Combine all of the crust ingredients except the butter in a large bowl and mix well.
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Fold in your room temperature butter and spread the mixture into an 11”x16” baking sheet lined with parchment paper. Press the mixture down with your hands to form the crust layer.
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Bake for ten minutes.
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Next, mix the coconut flakes, cacao nibs, and walnuts together in a bowl. Mix the coconut milk powder and hot water to form a cream, and drizzle over the top. Mix to combine.
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Layer your crust with the topping ingredients and bake for another 20 min.
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Let your chocolate chip coconut bars cool before cutting into squares.
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Store your coconut slices in an airtight container on the counter or in the refrigerator.
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