Coconut Chocolate Chip Cake Bars


1.) Start by mixing your wet ingredients, then add in your dry and and mix until very well combined. Set your oven to 350 degrees to heat up.


2.) Your wet and dry ingredients combined should look like this. If it seems pretty thick for a “cake” batter, you’re doing it right!


3.) Next, fold in most of your chocolate chips. (Leave some out to sprinkle on top later.)


4.) Line a 9×9 baking pan (one you’d make brownies in) with parchment paper, then pour in your batter and spread it around evenly. Sprinkle with your leftover chocolate chips and shredded coconut, then pop it in the oven.


5.) After 17-20 minutes, check your cake bars by inserting a toothpick. If the toothpick comes out clean and the top of the bars are becoming slightly golden, they are done.


6.) Let the bars cool before cutting, then slice ’em up and eat!


Coconut Chocolate Chip Cake Bars (Total Time: 40 mins, Prep Time: 20 mins, Makes: 9)

I’m not really sure what to call these, they are basically a mix between a blondie and a cake, so “cake bars” will have to do. The first time I made these I was going for some crunchy cookie bars, but my wet/dry ingredient balance was way off, and I ended up with a fluffy, moist cake. Coconut and chocolate are a pretty classic, tasty combination, and the coconut sugar almost adds a hint of caramel flavor. I wouldn’t go so far as to say these are healthy, but they are better than you’re alternative. The almond flour adds some protein and healthy fat, (along with the coconut oil) they are dairy and gluten free, and they are almost refined sugar free (minus the chocolate chips).


For the Cake:

2 eggs

1 tbsp honey

2 tbsp melted coconut oil

1 tsp vanilla

1/2 cup + 2 tbsp almond flour

1/2 cup GF baking flour (regular flour will work)

1/2 cup shredded unsweetened coconut

1/2 tsp baking soda

1/2 tsp baking powder

1/4 cup coconut sugar

1/3-1/2 cup of dark chocolate chips

a pinch of salt

For the Topping:

10 dark chocolate chips

2 tbsp shredded unsweetened coconut


1: Start by mixing your wet ingredients. If your coconut oil is not in liquid form, melt it and let it cool for a minute or so before adding it in to your egg mixture so that it doesn’t cook the eggs. In the meantime, set your oven to 350 degrees and let it heat up.

2: Next you can either mix your dry ingredients in a separate bowl and then add it to your wet, or you can just go right ahead and add all the ingredients to the wet mixture at once. (The less dishes to do the better!)

3: Once your mixture is fully combined, fold in your chocolate chips. Pour your mixture into a 9×9 pan lined with parchment paper, and spread it evenly across the pan. Sprinkle on your leftover chocolate chips and shredded coconut.

4: Cook the bars in the oven for 17-20 minutes.If you insert a toothpick it should come out dry, and the top of your cake should be turning slightly golden.

5: Remove your cake from the oven, and let it cool in the pan for about 10 minutes. If you try and cut it into bars while it’s still hot, there’s a good chance it will fall apart.

6: Once the cake is cool, cut it into 9 squares, then eat!



One Comment Add yours

  1. Greg says:

    Yummy!!! that’s my kind of energy treat. I’d call ’em “Blondie Bars!”

Leave a Reply

Your email address will not be published.