Recipe for Double Chocolate Espresso Bars

By Adriana Harlan

Paleo isn’t a restrictive diet, and satisfying your craving for dessert bars without the guilt is possible. With this double chocolate espresso bar recipe, your taste buds will become more refined, such that a little honey here and there is often all you’ll need to satisfy that sweet tooth.

Preparation time: 30 minutes

Cooking time: 2 hours, 30 minutes

Yield: 12 servings

Chocolate Crust (see recipe below)

One 13.5-ounce can full-fat coconut milk

2 tablespoons raw honey

1/4 cup Paleo-friendly chocolate chips, plus more for topping

1/2 teaspoon ground coffee

Pinch of salt

  1. In a medium saucepan, bring the coconut milk and honey to a light boil over medium heat; simmer uncovered on low for two hours, stirring occasionally, until the coconut milk reduces by half and becomes thicker and darker (similar to sweetened condensed milk).

  2. Prepare the Chocolate Crust (see the following recipe), leaving the oven set at 350 degrees F after the crust comes out.

  3. Take 3/4 cup of the warm cooked coconut milk and mix 1/4 cup of chocolate chips until melted, then add the coffee, and the salt and stir to combine. Pour this ­mixture over the crust and bake for 20 minutes.

  4. Remove the pan from the oven and immediately ­sprinkle the top with the remaining chocolate chips; set over a wire rack to cool. Cut into squares and serve.

Chocolate Crust

1/2 cup pecans, chopped

1 cup blanched almond flour

4 tablespoons raw cacao powder

1 tablespoon raw honey

6 tablespoons coconut oil, melted

  1. Preheat the oven to 350 degrees F. Line an 8-x-8-inch pan with parchment paper, covering all four sides.

  2. Mix all ingredients in a medium bowl and evenly distribute the mixture across the bottom of the pan.

  3. Bake for 10 minutes.

Per serving: Calories 260 (From Fat 212); Fat 24g (Saturated 14g); Cholesterol 0mg; Sodium 20mg; Carbohydrate 12g (Dietary Fiber 2g); Protein 4g.