Chocolate espresso Bars


  • 1/4 cup almond meal
  • 1/4 cup coconut flour
  • 2 teaspoons espresso powder
  • 1/2 heaping teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup pecans (food processed)
  • 2 eggs
  • 1/2 cup honey
  • 1/3 cup coconut oil (melted)
  • 1 tablespoon vanilla
  • 2/3 cup dark chocolate chunks
  • 1/2 cup walnuts  

Preheat oven to 350 degrees. Whisk together the almond meal, coconut flour, espresso powder, salt, and processed pecans. Set aside. Whisk together the eggs, agave, coconut oil, and vanilla. Stir the dry and wet ingredients together and then add the chocolate chunks and walnuts. Line a 9 x 9 pan with parchment — some of it should overlap the sides for handles when you remove the cookie. Spread mixture into pan and bake for 15-20 minutes until browned around the edges. Remove from oven and let it cool before cutting into about 12 bars. (These taste even better after cooling in the fridge.)