Alright, alright, alright, I know I say this basically every time I post a recipe, but I really mean it this time – I think this is my best recipe to this day. No exaggeration. The cookie base is coconut-y and dense and the topping is a fudgey layer of pure, rich decadence.
Obsessed is an understatement when it comes to how I feel about these bars. My mom is out of town right now, and I’m honestly tempted to overnight her some in a package since she NEEDS to try these. Everyone NEEDS these bars in their life.
I use coconut flour to get a dense, cookie texture that tastes like shortbread and a small amount of honey to yield the perfect sweetness. The top layer is pure bliss – I could eat it by the spoonful and it is seriously one of the most delicious things that I have ever tasted. Think nut butter meets chocolate meets coconut – yep, heaven!
I am so excited to hear your thoughts and see your photos when you create these bars! Happy baking!
[makes one 8×8 pan – about 16 bars]
- 1 cup coconut flour
- 1/2 cup raw, sprouted almonds
- 1/2 cup raw, sprouted walnuts
- 1 tsp baking soda
- 1/4 tsp pink salt
- 1/4 cup melted coconut butter (measured when melted)
- 3 eggs
- 1 tsp vanilla
- 2 tb raw honey
- 1/2 cup melted coconut butter (measured when melted)
- 1/4 cup creamy almond butter (the runny, drippy kind)
- 2 tsp honey
- 1/2 tsp vanilla
- Pinch of pink salt
- 3 tb cacao powder
- 1/4 cup coconut flour
- 2 tb cacao nibs
- Preheat oven to 350º and line an 8×8 baking dish with parchment paper and grease with coconut oil. Set aside.
- In a food processor, pulse together the coconut flour, almonds, walnuts, pink salt, and baking soda until the mixture resembles a very fine texture.
- Add the coconut butter, eggs, vanilla, and raw honey and process again until the mixture begins to turn into one large ball (note: the dough will be very thick – similar to traditional sugar cookie dough)
- Press the dough into the prepared pan and bake for 15 minutes or until edges are golden brown.
- While the cookie layer is baking, prep the topping: in a food processor, process the coconut butter, almond butter, vanilla, raw honey, and pink salt until smooth.
- Add the cacao powder and coconut flour and process until fully incorporated.
- Allow the crust to fully cool, and layer the topping on top and sprinkle with cacao nibs.
- Chill in the fridge for 1.5 – 2 hours before cutting for the top layer to harden. Slice and keep stored in the refrigerator.
Lots of love, Worth