We are on the fourth week of Bake-a-thon and today I have a delicious chocolate chunks bar made with coconut flour. There are some recipes that won’t turn out right in your first attempt. Have you faced that. I have seen so many readers who didn’t get it the first time accusing the recipe writer. Even some go directly to social media saying that the recipe doesn’t work. What they really don’t want to consider is that there may be something they did wrong. So why am I ranting now? I followed a recipe for today’s dish and didn’t get it right. So I tried it again and again and only on the third attempt did I get it right. As I have told you earlier, coconut flour is so tough to work with. You can’t just blindly follow a recipe and get good results. So a recipe which works for one may not work for another. May be the eggs we used is too small or the cup measure is different. I took three tries to find out the mistakes I mad and rectify them. But the effort was totally worth it. And I could enjoy these bars three times.
My first attempt was in a loaf tin. They were too cakey and even though I lined the tin, the squares got stuck in there and I had to scrape the pieces. But still they tasted so yum. The next time I made them in small silicon square moulds and they were good but not perfect. The third time, I used the square tin I use for mousse cakes placing it on a lined baking tray. The batter is quite thick so won’t leak by the sides. This time they were just perfect with gooey chocolate all through the bars and I could slice them perfectly. The most important thing you need to remember is – don’t over bake. Coconut flour tends to dry out if over baked and you will get a crumbly bar. Mine didn’t brown but still I removed them by 20 minutes. Though there is no colour on them, they are so yum. Try this and you can thank me later. If making this for kids, substitute the sugar substitutes with 3 tbs of brown sugar. I am sure they would love it.
Recipe Source: Ambitious Kitchen
Coconut Flour – 1/2 cup
Baking Powder – 1/2 tsp
Egg – 3
Milk – 1/4 cup
Ghee – 3 tbs
Stevia – 1/2 tsp
Erythritol – 2 tsp
Dark Chocolate – a few chunks
Preheat oven to 175°C.
In a bowl mix together eggs, milk, ghee and sugar substitutes.
Whisk everything to combine.
Line an 8″ square tin and grease it well.
Add the coconut flour and baking powder to the liquid ingredients and mix well to form smooth batter.
Let the batter rest for 5 minutes. Add half the chocolate chunks in the batter and mix.
Pour the batter into the prepared tin and top it with the remaining chocolate chunks.
Bake in the preheated oven for 15 – 20 minutes.
Cool and remove the cake from the tin.
Cut it into squares.
Low Carb Coconut Flour Chocolate Chunk Bars Recipe
- Coconut Flour - 1/2 cup
- Baking Powder - 1/2 tsp
- Egg - 3
- Milk - 1/4 cup
- Ghee - 3 tbs
- Stevia - 1/2 tsp
- Erythritol - 2 tsp
- Dark Chocolate - a few chunks
- Preheat oven to 175°C.
- In a bowl mix together eggs, milk, ghee and sugar substitutes.
- Whisk everything to combine.
- Line an 8" square tin and grease it well.
- Add the coconut flour and baking powder to the liquid ingredients and mix well to form smooth batter.
- Let the batter rest for 5 minutes. Add half the chocolate chunks in the batter and mix.
- Pour the batter into the prepared tin and top it with the remaining chocolate chunks.
- Bake in the preheated oven for 15 - 20 minutes.
- Cool and remove the cake from the tin.
- Cut it into squares.
Check out the other bloggers doing this Bake-a-thon
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