Gluten-free, Grain-free Coconut Chocolate Bars

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Angela told me today that she ordered an ancestry DNA test kit.  I asked her what made her do that, and she told me that she spoke to Nai Nai and Ye Ye (Peter’s parents) and for some reason or another, Nai Nai told her that her maternal grandfather was probably a white man, or half white.  As if this was not enough, Peter’s father chimed in as well, “My mother was not really a Han Chinese.  Her last name indicated that she was possibly a descendant of an Arab.”  Angela was speechless on the phone while they kept going on with the mysterious familial ancestry.  When Angela asked for more details, they couldn’t offer anything more concrete. 

This was the first time I heard about this.  Even Peter didn’t know.  We sat around the dinner table, closely scrutinizing photos of Peter’s grandmother to see if there is any Caucasian features in her face, and we couldn’t really tell.  She seemed to have prominent brow bridge and deeply set eyes. 

What happened?  How did it happen?  We really won’t know the truth until we get our results in a few weeks. We are very curious to find out more about the kids’ ancestry! I remember that someone at a dinner party mentioned getting his DNA tested and finding out that he was approximately 3% Neanderthal – who knows, maybe there’s another reason for my brute strength and forgetfulness!  Maybe I should have myself tested as well.

Neanderthal or not, everyone loves coconut flour chocolate chunk bars!

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These fluffy, moist bars with layers of dark chocolate and shredded coconut taste amazing. Coconut flour is also relatively lower in carbs, higher in fiber and full of healthy fats.

INGREDIENTS

1/4 cup melted coconut oil

1/3 cup honey, agave nectar or maple syrup

2 teaspoons vanilla extract

2 eggs, slightly beaten

¼ cup unsweetened almond milk

1/2 cup coconut flour

½ teaspoon baking soda

¼ teaspoon salt

3 oz your favorite dairy free dark chocolate bar, coarsely chopped

1/2 cup coconut flakes, optional

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PREPARATION:

Preheat oven to 350 degrees F. Spray 8×8 inch baking pan with nonstick cooking spray.

In a large bowl, whisk together coconut oil, honey, vanilla, eggs, and almond milk. In a separate medium bowl whisk together coconut flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined and batter is smooth. Fold in chopped chocolate, reserved a few tablespoons for sprinkling on top if desired.

Bake for 20 minutes or until edges are golden brown and knife comes out with a few crumbs attached. The batter may look like it’s not all the way cooked but it will be. DO NOT OVERBAKE or it will result in dried out bars and no one likes that! I always bake mine for 20 minutes and don’t have any problems. Cool bars on a wire rack for at least 10 minutes so that they settle a bit, then cut into 16 squares. Enjoy!

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Adapted from:ambitiouskitchen.com

4 thoughts on “Gluten-free, Grain-free Coconut Chocolate Bars

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