Recipe for Double Chocolate Espresso Bars
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
-
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).
-
Prepare the Chocolate Crust (see the following recipe), leaving the oven set at 350 degrees F after the crust comes out.
-
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.
-
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
-
Preheat the oven to 350 degrees F. Line an 8-x-8-inch pan with parchment paper, covering all four sides.
-
Mix all ingredients in a medium bowl and evenly distribute the mixture across the bottom of the pan.
-
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.
