Yes to Yummy

White Chocolate Bars

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OK, so these are basically brownies without dark chocolate…so they aren’t exactly brownies anymore, but they’re similar, you know? Anyway, all you need to know is that these are delicious and a unique twist on a classic dessert, and you need to make them.

Adapted from Edible Perspective, one of my favorite blogs ever!


Prep Time
Cooking Time
Total Time
Yield 12-16 bars

3 tablespoons of ground flaxseed meal

1/4 cup + 2 tablespoons of water

2/3 cup of organic cane sugar

1 cup of almond flour, finely ground

1 1/2 cups + 1 tablespoon of gluten-free oat flour

1/4 teaspoon of baking soda

1/2 teaspoon of salt

1/2 cup + 2 tablespoons of coconut oil (preferably refined)

4.2 ounces of white chocolate (I used this bar, which is vegan, but use whatever you’d like), chopped finely

1 tablespoon of vanilla extract


Preheat the oven to 325 degrees. Line an 8 x 8 inch baking sheet with parchment paper and grease it well with coconut oil. Set aside.

In a small bowl, combine the flaxseed meal with the water. Set aside for 10-15 minutes to thicken into a nice gel.

In the bowl of a food processor, coffee grinder, or flour bin on a Vitamix, crush the sugar until a fine powder is formed.

Sift together the almond flour, oat flour, baking soda, and salt into a medium-sized bowl. Stir together until well-combined.

In a microwave-safe bowl or a double boiler, melt together the coconut oil and white chocolate until homogeneous. Pour into a large bowl and add the ground sugar and vanilla, then fold with a spatula to combine. Add the flaxseed and water mixture, stir a few times, then add the dry ingredients.

Scoop the batter into the prepared baking pan and use a spatula to spread it out so the top is even. Bake in the preheated oven until the edges have risen and the bars feel firm to the touch, about 35 to 40 minutes.

Let cool at room temperature for 15 minutes, then transfer to the fridge and let cool for at least another hour until firm. Flip onto a cutting board, slice, and serve. Store in an airtight container in the fridge for up to 4 days, or freeze for later consumption.

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