Coconut Chocolate Bars
I was at the supermarket the other day standing in front of the chocolate bar shelves, quietly scrutinizing every product, trying to find a coconut-chocolate bar—my favorite. Right next to me stood a boxy fifty-something lady who was also there for a long time, very engulfed in her search endeavor. After about five minutes of silent gazing at the shelves, I think she kind of felt like she had to explain herself and, truthfully, I was starting to feel the same way too for fear of looking weird. She diffidently said: “I’m looking for a coconut chocolate bar I bought the other day; they don’t seem to carry it anymore. I love coconut with chocolate.” I excitedly replied “me too! I’m actually here looking for the same thing!”
We both smiled.
Gluten-free Coconut Chocolate Bars
Makes 12 bars
7 tablespoons butter, melted (or ¾ cup canola oil)
½ cup cocoa powder
½ cup agave syrup (or 3/4 cup sugar)
1 teaspoon almond extract
¼ teaspoon salt
1 cup millet flour
½ teaspoon baking soda
½ teaspoon baking powder
½ cup unsweetened shredded coconut, plus 2 tablespoons for sprinkling the cake
Preheat the oven to 325 degrees Fahrenheit. Line a rectangular 9×13-inch pan with parchment paper.
In an electric mixer, beat the butter and cocoa powder. Add the agave syrup, eggs, almond extract, salt, millet flour, baking soda and baking powder. Beat again. Fold in the coconut.
Pour the batter into the prepared pan and sprinkle with the remaining 2 tablespoons of coconut. Bake for 13 to 14 minutes. Cool the cake completely before cutting into bars.