Chocolate Almond Coconut Bars, Gluten Free

Chocolate Almond Coconut Bars. Like Almond Joy? You'll love these.  Gluten-free and almost good for you.

I always wondered what an all chocolate Almond Joy Bar might look like. So I made one – sort of –  kind of –  but different. It isn’t candy –  it’s almost good for you and  has less ingredients by far, and you can pronounce them all.

Start with a package of crispy chocolate cookies. Any favorite chocolate wafer brand will do, as long as you like it. I use Pamela’s Extreme Chocolate Mini Cookies and you can find them here.  If you wish to make some from scratch this is a good recipe, but leave out the peppermint flavoring.

Blend the cookies in the food processor with Solo Almond Filling. Or you can buy our soon to be published book – Nosh on This and make your own fabulous and inexpensive homemade version called Almond Schmear- recipe is in the book.

These bars taste pretty good the day you bake them but like many gluten-free goodies, they benefit from a little overnight rest so the flavors can mingle. Ever wonder how exactly those flavors mingle? Yeah. Me, too. Also, cooling the whole thing overnight makes cutting them into small squares much easier. Be sure to use a serrated knife and wipe off the excess chocolate goo between slices to keep those edges neat.

But in any case, be extra patient and wait for the bars to really cool before you slice or else you might be scooping them up with a spoon. The filling stays a little lava-flowy for a while but it will firm up as it cools.

Just a guess, but I bet if you cut them into tiny bites and dipped them in dark chocolate they might taste like a very fresh, pretty good almond joy-ish indulgent treat.

Tis the season for tons of summer fruit and berry desserts. But there’s always time for chocolate, I say. Along with a cup of coffee. From Philz.

Chocolate Almond Coconut Bars. Like Almond Joy? You'll love these.  Gluten-free and almost good for you.

Chocolate Almond Coconut Bars, Gluten Free
Makes 32 small bars. You'll be splitting some of the ingredients between the top and bottom layers so read through the recipe first before beginning.
  • 400 grams or 4 cups chocolate cookie wafers, GF (2 packages Pamela's)
  • 354 grams or 1 can of Solo Almond Filling or homemade almond schmear (recipe in Nosh on This) (about 1 cup)
  • 4 extra large eggs
  • 130 grams Canteen Flour blend (1 cup) (see About Flours)
  • 240 grams almonds,hand chopped (1½ cups)
  • 115 grams unsweetened coconut flakes (2 cups) (Let's Do Organic preferred)
  • 100 grams brown sugar (1/2 cup)
  • 1 teaspoon vanilla extract
  • 160 grams chocolate chips (1 cup)
  1. Preheat oven to 350°F. Line a 9x9 pan with foil and grease with nonstick spray.
  2. In a food processor pulse together the chocolate cookies, Solo Almond Filling, 3 extra large eggs, 65 grams (1/2 cup) flour, 160 grams (1 cup) chopped almonds, and 57 grams (1 cup) coconut flakes until well combined. The mixture will be a little lumpy but it should be well blended. Scrape into the prepared pan and smooth the top. Place the pan in the oven and bake 20 minutes. Prepare the topping while the base is baking.
  3. Stir together brown sugar, 1 extra large egg and vanilla. Blend in 65 grams (1/2 cup) flour. Stir in remaining coconut flakes (57 grams or 1 cup) and almonds (80 grams or ½ cup) and all of the chocolate chips. Once the pan comes out of the oven scrape the topping over the base and very carefully push it into the corners without disturbing the base. An offset spatula is useful for this and be careful because the pan is hot.
  4. Return the pan to the oven and turn down the temperature to 325°F and bake 45-50 minutes more or until a toothpick comes out of the center without crumbs (though it might have chocolate on it). When it is fully baked, the top will look puffy all the way to the center.
Canteen flour blend = 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca flour.

Chocolate Almond Coconut Bars. Like Almond Joy? You'll love these.  Gluten-free and almost good for you.