80g of your favorite sugar free dark chocolate bar, coarsely chopped.
1/4 cup desiccated coconut, optional
Method
Preheat oven to 175 degrees C.
Spray baking pan with nonstick cooking spray. Remember this is a very small portion.
In a large bowl, whisk together coconut oil, honey, vanilla, eggs, and almond milk.
In a separate medium bowl whisk together coconut flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined and batter is smooth. Fold in chopped chocolate, reserved a few tablespoons for sprinkling on top if desired. Add just over half of the desiccated coconut which is optional. And rest sprinkle on top. this is optional as well.
Bake for 22 minutes or until edges are golden brown and knife comes out with a few crumbs attached. The batter may look like it's not all the way cooked but it will be. DO NOT OVERBAKE or it will result in dried out bars and no one likes that! Cool bars on a wire rack for at least 30 minutes so that they settle a bit and cool, then cut into squares. Remember it is very soft and delicate.
