Yes to Yummy


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I used to make these every time I had a party or bake sale at school. Now, they’re gluten-free and dairy-free for a healthier treat!


Prep Time
Cooking Time
Total Time
Yield 12 to 16 bars

6 tablespoons of ghee, melted (can be substituted with butter or coconut oil), plus more for greasing

1/3 cup of coconut sugar

1 egg, whisked

1 tablespoon of vanilla extract

1/2 teaspoon of apple cider vinegar

6-8 drops of liquid stevia (optional)

1 1/2 cups of blanched almond flour

1 tablespoon of coconut flour

1 teaspoon of baking soda

A good pinch of salt

1/3 cup of mini chocolate chips


Preheat the oven to 350 degrees. Line an 8 x 8 baking pan with tinfoil and grease well with some ghee or coconut oil.

In the bowl of a stand mixer, whisk together the melted ghee and coconut sugar until well-combined, about 3 minutes.

To the ghee and sugar, add the egg, vanilla extract, apple cider vinegar, and liquid stevia, if you want it sweeter. Keep mixing for another minute or two.

To the wet ingredients, add the blanched almond flour, coconut flour, baking soda, and salt. Mix until no clumps of flour remain, about 3 to 4 minutes.

With a spatula, stir in the mini chocolate chips. You could also add shredded coconut, chopped nuts, or a handful or two of dried fruit, too!

Spread the batter into the prepared pan and bake until a toothpick comes out clean in the center, about 25 to 30 minutes depending on whether your oven runs hot or cold. Let cool in the pan for 15 minutes, then lift up using the tinfoil along the sides. Peel it off, then slice yourself up some bars.

Serve with Toasted Coconut Ice Cream or just a glass of cashew milk.

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