With the flavor and texture a cross of pecan pie and macaroons, these flourless coconut almond bars are a lot easier to make, but will disappear just as fast at your next gathering.
Find more delicious recipes like this on the Simple Cookie Recipes page.
Some might think it's odd that shortly after publishing my Real Food Recipes for Weight Loss ebook I would publish this flourless coconut almond bars dessert.
But if you've read that (or the story here) you'll know that I do eat sweets occasionally AND I believe not feeling deprived is one of the keys to my weight loss and maintenance.
That belief, and the fact that these bars are a pretty nutrient-dense food, makes them a good treat to my mind. They are packed with good things like coconut with fiber and vitamins, and anti-oxidant rich almonds with protein and good fats.
And the chocolate? Let's talk about dark chocolate.
Here's the thing about it: all you need is a bit to be satisfied, and in fact I find I can't eat as much of dark chocolate as I used to of milk chocolate.
We've never had regular desserts at our house, but a few years ago we started having a small piece of dark chocolate after our meals, which is actually really satisfying and does curb sweet cravings.
After awhile of this practice, both Brian and I found that our tastebuds have adjusted and milk chocolate doesn't taste like chocolate anymore, just blandly sweet. Um, which is probably a good thing!
Back to the bars - when my daughter ate one, she thought it was like pecan pie or a nut pie bar and it does remind me of that texture. I was reminded of a passover macaroon, the kind made with a bit of almond meal.
All this to say, these are a healthier dessert, but still a delicious one, so it checks all the boxes.
Flourless Coconut Almond Bars
When testing this recipe, I set out to eliminate the flour in an old recipe I found by substituting almond meal, not because I avoid flour or gluten, but because I wanted to increase the protein and nutrients in a typical bar cookie.
Little did I know it was also going to improve the flavor tenfold!
Ingredients
- coconut sugar (or brown sugar)
- butter
- almond meal
- ground flaxseed (optional)
- eggs
- honey
- baking powder
- vanilla
- salt
- unsweetened coconut
- mini chocolate chips and regular chocolate chips
- coconut oil
Directions
To make these bars, you'll make an almond meal crust first and while that's baking, mix together the second layer.
Spread that onto the warm crust and pop it back into the oven for another 20 minutes or so before cooling.
The chocolate drizzle is totally up to you, but it's not only a delicious addition, it makes them look great, too, don't you think?
In my desire for a slightly healthier bar cookie, I also lessened the sugar. There's coconut or brown sugar in the shortbread-like crust layer and only honey in the coconut layer.
And while these changes make for a more vitamin and nutrient-packed product, they're still a dessert that should be eaten in moderation.
But of course I think that about everything, which is why I feel free to enjoy them every now and then - and I hope you do, too!
Flourless Coconut Almond Bars
Ingredients
First Layer:
- 1/2 cup coconut sugar or sucanat, or brown sugar
- 1/3 cup butter you can use coconut oil, but you'll need to keep them refrigerated
- 1 cup almond meal or almond flour
- 2 tablespoons ground flax
Second Layer:
- 2 eggs
- 1/2 cup honey
- 2 tablespoons almond meal or flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1/3 cup mini semisweet chocolate chips
Chocolate Drizzle:
- 1/3 cup dark or semisweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Heat oven to 350 degrees. Line a 9 x 9-inch square pan with parchment (or foil - you'll need the overhang to remove the bars).
- Make the first layer by mixing the sugar and butter until creamy and then adding the almond meal and flax, stirring to combine well. Press into prepared pan and bake for 12 minutes until brown around the edges. Remove from oven.
- Meanwhile, prepare the second layer by beating the eggs in a medium bowl. Add all the remaining second layer ingredients, mixing well and pour onto the partially baked first layer.
- Bake for 20-23 minutes more, or until top is golden brown and center barely jiggles. Cool completely on a wire rack before cutting into 24 bars.
- For the drizzle, melt the chocolate chips with the oil and use a spoon to drizzle over the bars evenly (you can do this before cutting or after cutting, it's up to you).
Notes
Nutrition
Other Healthy Bar Cookies To Try:
Grain Free Almond Chocolate Truffle Bars
Healthy Whole Grain Apple Butter Bars
Healthy No-Bake Fudge Oatmeal Bars
This recipe has been updated - it was originally published in June of 2014.
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Dawn says
I made these today and they taste great, although I was surprised by the cake-like consistency. Maybe that is the texture that they are supposed to have, but I just expected something different for bars. Mine were nice and golden brown, so I didn't dare bake them longer. Are yours usually firm or soft in the middle? I tried refrigerating them awhile to see if that would help them firm up, but no. Perhaps it's because I used a store-bought fine almond flour, rather than a course meal... I hope I can figure out a way to make them a little firmer, because I have a lot of friends who eat gluten free, and they are easily made dairy-free, too, with dairy-free chocolate chips and coconut oil. Thanks for sharing!
Jami says
I did make these with a courser grind of almond flour, Dawn, though they are more cake-like vs. soft. I did find that refrigerating them helped when using coconut oil, though.
Laurie says
I thought I’d try this recipe because I like the simplicity of the recipe and the ingredients. I had everything on hand too. I added 1 cup of roasted hazelnuts and a couple of drops of Wild orange essential oil to the chocolate drizzle. This tastes like a real almond joy bar but with hazelnuts and it tastes even better. Like a guilty pleasure and it’s addicting too! I keep it in the fridge because I like it cold and it tasted better the second day. I would suggest cutting it into bars the next day because it holds its shape better and then drizzle.
Thanks so much for an awesome recipe! I will be enjoying this all the time now 😉!
Jami says
I'm glad you enjoyed this with your additions (which sound great!) - thanks for the cutting tip, too.
Sarah says
Can I sub flax eggs? Would that work for the filling?
Jami says
I haven't tried that, Sarah, but you can sure experiment.
Sandie says
These look terrific! I don't eat sugar in any form. Do you think I could use stevia or swerve? I have stevia sweetened chocolate chips.
Jami says
You can experiment with that, Sandie - I haven't tried it.
Carol L says
Thank you for this delicious recipe! I plan to make this soon. On a side note: I'm SO glad that you no longer use the "Two Page" recipe! I dislike having to go to another page just to see a recipe!
Great blog and wonderful recipes, links and everything! Love & truly appreciate all of your hard work!
Jami says
Hi Carol - I think you'll like this recipe! It's like an amped-up macaroon.
Though I do have to say that this recipe just hasn't been updated yet and will soon have a second page for the recipe. 🙁 Sorry you don't like that, but I do put an arrow at the top so you can easily go to the printable recipe. The 2-page format makes more sense for my site with the printable recipe and other recipe suggestions below. And to be honest, it's a way I can still afford to keep the blog going and providing free content because that quick second click sends a few more cents my way. I hope you understand!
Lana N Jablonowski says
Can anything be subbed for the honey? I don't eat carbs.
Jami says
I haven't tried any other sweeteners, plus they are all carbs, too (as is the coconut flakes in this recipe).
Nancy says
Making these AGAIN for Easter!! (Also made for Christmas). Huge hit! Family expects me to bring them now ? I double the recipe and bake in a 13x9x2. Come out operfect. Only problem is they are addictive!
Jami says
I love knowing this, Nancy, so glad your family likes them!!
Claudia says
What could be subbed for the ground flax?
Jami says
I just added that because I like the extra omega-3 from flax and try to include it in recipes, Claudia. Go ahead and just use 2 more TB of almond meal. 🙂
CindyLouWho68 says
Do you have nutritional info on these bars? Specifically carbs, fiber and sugar? Thanks! They look scrumptious!
Jami says
Sorry, I don't Cindy. 🙁 You can plug the ingredients in here to get an idea: http://www.myfitnesspal.com/recipe/calculator
Tanya says
Great recipe! I used my leftover cranberry sauce from Thanksgiving and altered it a little bit.
Doubled the bottom layer so I could cover the bottom of a sheet pan and spread my cranberry sauce over it once it cooked as directed. I didn't have semisweet chocolate chips so I used white chocolate chips instead and poured the top layer over the cranberry layer and cooked as directed. Yummmm.
Thanks Jami! A recipe I don't have to feel so bad for eating!
Jami says
That sounds amazing, too, Tanya!!
Candi says
I do not have a 9 x 9 pan. I have a 8x 8 and a 13x 9. If I hated the 8x8 will I need to adjust the baking time? Or should I double the recipe and use the 13x 9 pan?
Thanks,
Candi
Candi says
If I used*
Jami says
Ha, I did a double take on the "hated" Candi! Before I had a 9x9 pan, I would use an 8x8 and just know the recipe would probably take a bit longer to cook, so that's what I'd advise on these. 🙂
Michelle says
OMG, I doubled this recipe, I ran short of honey so I used half honey and half maple syrup. I also did not have dark chocolate, so I used milk chocolate. These bars turned out amazing, certainly the best bar I've ever made. Thank you!!!!!
Jami says
You're so welcome, Michelle - I'm glad they worked for you, too!!
Teri says
I made these to take to work for lunch yesterday and they were a big hit!
Even my boss, who said he normally doesn't care for coconut, really liked these!
Thanks for another great recipe!
Jami says
Yeah! So happy to read this, Teri. 🙂
Teresa says
Well, this recipe is delish! My husband really likes them too so this will definitely be a keeper. Great recipe Jami 🙂
Jami says
Thank you, Teresa!
Teresa says
Made these tonight for my church's ladies meeting ... Look wonderful and can't wait to try them. One lady can't have gluten so I am excited that she can eat these 🙂
Andrea says
Can I use whole wheat flour? I couldn't find almond flour
Jami says
Sure, Andrea, it should work, though they may be a bit drier, as the almond meal releases oil and I accounted for that in the butter/coconut oil measurements. Experimenting is always good, though!
jackie says
Bob's Red Mill has almond meal and flour too. At least at most westcoast stores.
Why refrigerate bars made with coconut oil?! I use coconut oil all of the time and it does not need refrigeration. It IS tropical!!
Jami says
You don't need to refrigerate it for safety, Jackie, I just prefer the firmer texture of items like this refrigerated - they're easier to pick up. 🙂
Julia says
I am looking forward to those recipes then! I meant to clarify in my original comment that we still eat real food just not grains and most dairy. More along the lines of what could be described as Paleo or Primal with occasional treats of GF grains or legumes (like nachos for dinner 😉 ).
And, yes, I hear you about the GF stuff. I read my labels carefully. That's the secret to eating real food, whether with grains or without. 🙂
Julia says
I am so excited to try these! I love your blog and have enjoyed all of your recipes that I have tried. We used to eat 'real food' but for various health reasons we eliminated all grains and most dairy several months ago, so that eliminated alot of the recipes I had tried from your blog. I still subscribe because I love your perspective on life and using simple ways to do things. And now this recipe, yay! 🙂
(The health issues that we eliminated grains and most dairy for are healing, Praise the Lord! Two members of my family are able to manage their chronic stomach conditions now without medication. I know that grain-free and limited dairy is not for everyone but it has been wonderful for our needs.)
Jami says
That's so nice to hear, Julia (about your liking the site - not your family's stomach issues, lol)! And of course your grain-and-dairy-free life is still very much real food if there's no processed stuff in there. 🙂 That's the only thing to be wary of, since GF is so popular right now the food companies are creating a lot of junk food with the GF label.
So glad to hear that you've had success with your diet - I say anything that works! I actually don't eat as much grains as I used to and if it were just me, I wouldn't make bread regularly or eat pasta, which we've cut back to just a couple times a month. So stay tuned, you'll probably find more recipes that will work with a mainly plant-based diet in the future. 🙂
Sharon H says
Oh, Jami! I haven't tried these yet, but it they taste HALF as good as they look, I may not be able to stop at one. Have you even tried to figure out how many calories, carbs, etc are in one piece?
jennifer at moonrises and morning tea says
i just made almond meal for the first time yesterday. i used it in lemon bars (in the bottom crust). it really does add something special to baked goods. i am going to try these soon. yum!
Charlotte Moore says
Mercy me, how good these look. I have a person in the family that can't et chocolate and one that eats GF and no choc. I think I made try these and omit the choc. chips and only put choc. on top of part of it. I really like using almond meal.
Cheryl says
Can I make almond meal by grinding up almonds in my food processor? Did you substitute straight across from regular flour?
Jami says
Yes, you can, Cheryl. You just have to be careful not to grind it too much, as it starts forming almond butter!