A gluten-free and paleo dessert that takes it to the next level, these Paleo Chunky Monkey Bars are made butter free, dairy-free and refined sugar free!
I have a confession to make.
I ate an entire pan of these bars in two days. By myself. While sitting on the couch watching design shows.
I’ve got the DIY fever people, and I’ve got it bad. Apparently that means that I also go a tad bit bananas with my cravings (see what I did there?). I know that the calendar says its fall time, but I just couldn’t justify baking with pumpkin…yet. Trust me my friends, the fall flavors are coming, and they are coming on strong. Just not yet.
Back to these Paleo Chunky Monkey Bars though – they are really good. Really really good. I know that baking with coconut flour can be tricky sometimes, with the texture and the moisture, but this recipe is sheer perfection people.
Of course anything baked with an immense amount of chocolate chips is going to be relatively perfect in my eyes, but I digress.
In all honesty, I don’t bake with coconut flour too often because it can be tempermental at times. I like it instead for no-bake desserts or bites, and tend to stick to oat flour or almond flour for my baked goods. I’m so thankful I went with coconut flour for these bars though. The subtle flavor as well as texture of these bars melds so perfectly with the banana flavor, it’s almost just too good to be true.
Since going gluten-free I’ve hit a few hiccups (eating out is near impossible), but thankfully not when it comes to baking. Mixing both gluten-free ingredients and paleo ingredients has made for some super fun recipes, to which these bars are the perfect example.
Now if only I could find a way to eat nothing but baked goods all day without gaining a zillion pounds, I’ll have it made.
- 1 ripe banana, mashed
- 1/3 cup honey
- 1 teaspoons vanilla extract
- 2 eggs
- 1 tablespoon coconut oil
- 1/4 cup almond milk
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup dairy free chocolate chips (plus more for sprinkling)
- Preheat oven to 350 degrees. Grease an 8x8 baking dish.
- Whisk together the mashed banana, honey, vanilla extract, eggs, coconut oil and milk.
- In another bowl, mix together the coconut flour, baking soda, and salt.
- Pour the wet ingredients into the dry, mixing until everything is incorporated.
- Stir in the chocolate chips.
- Pour into 8x8 baking pan and bake for 20 to 30 minute depending on pan. I used a glass pan and baked them for 28 minutes.
- Let cool, then enjoy!
- Coconut oil is a tough flour to bake with. The bars might not seem done when you pull them out of the oven, but as long as a toothpick comes out clean they are! The bars will firm up as they cool.
What are your thoughts on baking with coconut flour?