Ingredients

The following ingredients have 18 Servings
  • 1/2 cup + 3 TBS coconut flour (70g)
  • 1/4 cup pure maple syrup
  • 1/4 cup extra virgin coconut oil, melted and cooled
  • 10-12 medjool dates, 1 cup loosely packed (175g), pitted
  • 1 TBS non-dairy milk or cream
  • 1/2 tsp vanilla extract
  • 3/4 cup dairy-free chocolate chips (130g)
  • 2 tsp extra virgin coconut oil

Instruction

  • Line a 9×5 loaf pan parchment paper allowing extra to hang over edge, or use a silicone pan. Set aside.
  • In a medium bowl, add coconut flour, maple syrup, and coconut oil. Use spoon or spatula to fully combine. Allow dough to rest for a few minutes so coconut flour absorbs moisture.
  • While dough is resting, add pitted dates to small food processor or blender (I was able to use my NutriBullet). Add 1 tablespoon of non-dairy milk and vanilla extract to blender and process until smooth. (You may need to scrape down the blender cup/bowl a couple times.)
  • Spread coconut flour dough into lined loaf pan, pressing flat and evenly into all four corners. Add date paste and use spatula to spread an even layer onto base.
  • Melt chocolate and coconut oil together in medium microwave safe bowl in 15 second increments, stirring in between until fully melted. Pour melted chocolate into pan and spread smooth.
  • Place pan in fridge and allow bars to set for 20-30 minutes (I do not recommend putting bars in freezer here because I found it makes the crust too hard).
  • Once the bars have set, lift out and place on cutting board. Using a large sharp knife slice bars into 16 squares. (You can wipe knife between each cut with paper towel if you want no crumbs on the squares)
  • Bars can be enjoyed at room temperature but store in container in fridge.