chocolate -- straight up chocolate, plain. I just don't want any interference.
However, chocolate chip cookies are the exception. I love this whole grain chocolate chip cookie recipe, and I grew up using the recipe on the back of the chocolate chip bag, but this bar recipe is something different. We have been dying to make this type of just-a-vehicle-for-the-chocolate dessert a bit healthier, less traditional, and easier to digest. We have been baking differently this year, and we are so excited to share this new way with you. Now go find some chocolate for these.Espresso Chocolate Chip Bars
1/4 cup almond meal
1/4 cup coconut flour
2 teaspoons espresso powder
1/2 heaping teaspoon salt
1 teaspoon baking soda
1 cup pecans (food processed)
2 eggs
1/2 cup honey
1/3 cup coconut oil (melted)
1 tablespoon vanilla
2/3 cup dark chocolate chunks
1/2 cup walnuts
Preheat oven to 350 degrees. Whisk together the almond meal, coconut flour, espresso powder, salt, and processed pecans. Set aside. Whisk together the eggs, agave, coconut oil, and vanilla. Stir the dry and wet ingredients together and then add the chocolate chunks and walnuts. Line a 9 x 9 pan with parchment -- some of it should overlapping the sides for handles when you remove the cookie. Spread mixture into pan and bake for 15-20 minutes until browned around the edges. Remove from oven and let it cool before cutting into about 12 bars. (These taste even better when stored in the fridge after cooling.)
