Project Description

Chocolatey, fudgey, soft and delicious bars made with coconut flour for a grain-free treat!

OVERVIEW

Over the holidays, I made some chocolate truffles that were surprisingly easy to make. The main ingredients were dark chocolate and full-fat coconut milk. Guess what the main ingredients are for the fudge in these bars? Yup, chocolate and coconut milk!

I made these bars grain-free because I have been on a big oatmeal kick as well as lots of beans, legumes, pasta, rice or quinoa. I just felt it was time to switch things up. Coconut flour is grain-free because it’s literally milled down coconut meal. I mixed this with tapioca starch so it holds together nicely (it did) but there are some substitutions you could use…check recipe for more!

Coconut is kind of a secret start in these amazing bars – coconut milk, flour and oil. I personally think those ingredients mixed together are a match made in heaven, I hope you do too! Plus, it’s good for you with healthy fats, a natural digestion aid and coconut is anti-microbial!

I hope you try these bars out, if you do, let me know and please share your creations! Enjoy!

Grain-Free Chocolate Fudge Bars

Full Recipe

  • MAKES:  9 large bars
  • PREP TIME: 15 min
  • BAKE TIME: 25 + cooling
INGREDIENTS

  • For the crust & topping:

  • 1/3 cup + 2 tbs coconut oil, melted & cooled

  • 1/3 cup maple syrup or honey

  • 1/3 cup +2 tbs coconut flour*

  • 1/4 cup tapioca starch*

  • 1/4 tsp salt

  • 1 egg

  • For the fudge filling:

  • 1 can full-fat coconut cream – or just the cream part on the top of the can (a little liquid is okay)

  • 1/2 cup dark chocolate chips or chunks

  • 2 tbs cocoa powder

  • 1 tsp vanilla

INSTRUCTIONS

  • Preheat oven to 350F. Line an 8×8 baking pan with parchment paper.

  • In a mixing bowl, mix together coconut oil, maple syrup, coconut flour, tapioca starch, and salt. It should be kind of crumby but it will slowly start to stick better as the flours absorb the liquid.

  • Divide out 1/3 of the crust mix and set aside. With the remaining mix, add the egg and combine evenly. Press this crust/egg mix into the prepared baking pan as evenly as you can.

  • Bake the bottom crust in the oven for 8-10 minutes or until lightly golden brown. Meanwhile, make your fudge. In a small saucepan, melt the coconut cream and chocolate chips together then whisk in the cocoa powder and vanilla until no clumps remain. Remove from heat and set aside.

  • Remove crust from oven, then when ready, carefully pour the fudge mix over it. It will seem weird since it’s so liquidy, but trust the process! Return the pan back to the oven and bake for 15 minutes so the fudge can slightly set.

  • After the 15 min, crumble the remaining crust mix over the fudge then return to oven to bake for another 10 min.

  • When done, remove from oven and let cool in pan a little before moving to the fridge to let cool completely. You must let it cool or it will just spill everywhere if you try to cut. Mine took about an hour to cool, sadly, I know. Once cool, cut into squares and enjoy!! They are best served at room temp.

  • *Notes:

    • you could try substituting the coconut flour and tapioca starch with oat flour or another flour you have. If using oat flour, use 2/3 of a cup. Let me know if you try this please!