Coco-Nut Dessert Bar



1 cup Garbanzo Bean Flour

1/2 cup Almond Flour

1/2 cup Hazelnut Flour

2 scoops Vanilla Protein Powder {I used Sunwarrior}

1/2 tsp Baking Soda

1 tbsp Cocoa Powder

1/4 tsp Sea Salt

1/2 cup Coconut Sugar

2 Flax Eggs {2 tbsp flax meal + 6 tbsp water}

3 tbsp Coconut Oil, melted

1 tsp Almond Extract

1/2 cup Warm Almond Milk


Chocolate Spread of choice {I used Nikki’s Dark Chocolate Fudge Coconut Butter}

Shredded Unsweetened Coconut


Mix the flax egg ingredients together and set aside for 5 min. Preheat the oven to 350 and oil an 8 x 8 baking dish. In a large bowl, mix together the flours, protein powder, baking soda, cocoa powder, salt & coconut sugar. Next, add in the flax eggs, melted coconut oil, almond extract & warm almond milk. Mix well and pour into the baking dish. Bake for 25-30 min until top is golden brown and center is set. While still hot, spread on chocolate spread to create a thin even coating then sprinkle on shredded coconut. Allow to cool on counter top before covering and placing in the fridge. Once it’s completely cooled, cut into squares. Keep stored in an airtight container in the fridge for freshness. ENJOY!!



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