Chocolate Coconut Crack Bars [gluten-free, paleo]

IMG_2578Alright, 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]

Ingredients : 

Cookie Layer 

  • 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

Topping Layer

  • 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

Instructions : 

  1. Preheat oven to 350º and line an 8×8 baking dish with parchment paper and grease with coconut oil. Set aside.
  2. In a food processor, pulse together the coconut flour, almonds, walnuts, pink salt, and baking soda until the mixture resembles a very fine texture.
  3. 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)
  4. Press the dough into the prepared pan and bake for 15 minutes or until edges are golden brown.
  5. 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.
  6. Add the cacao powder and coconut flour and process until fully incorporated.
  7. Allow the crust to fully cool, and layer the topping on top and sprinkle with cacao nibs.
  8. 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

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