I’m not sure if I have actually ever told you all about my nut butter collection. Currently I have 16 jars of various nut butters (nope, not exaggerating) in my pantry and I wouldn’t have it any other way. There isn’t one duplicate flavor and each of them are used for various recipes like oatmeal, cookies, brownies, spooning, etc.
The only downside to having so many is that they eventually expire and time is of the freaking essence when it comes to using them up at times. The other day I was looking at my jar of Justin’s Chocolate Hazelnut Butter and saw it was going to expire within the next two weeks. Needless to stay I have been spreading that nut butter on absolutely everything. There is nothing I hate more than wasting food so I was not about to let the rest of that go to waste.
That’s where these Chocolate Hazelnut Bars with Coconut Flour come in. I honestly can’t think of a better name for this and as I mentioned here, naming recipes all the time is seriously a pain in the tush. I want to give it to you straight and not just make these weird names up to describe everything I am making.
Let’s go through what exactly you need to make these:
Maple syrup (or honey)
And that is seriously it. You can also sub whatever nut butter you like for them and I’m sure they would turn out amazing. Coming from baking experience with nut butters, I do recommend creamier nut butters like peanut or cashew over almond as it’ll turn out less grainy.
Chocolate Hazelnut Bars with Coconut Flour
- 1/4 cup of melted coconut oil (cooled - I use a microwave)
- 1/3 cup of maple syrup
- 1/4 cup of unsweetened coconut milk
- 1/2 cup of melted justin's chocolate hazelnut butter (I use a microwave)
- 2 eggs
- 1/2 cup of coconut flour
- 1/2 teaspoon of baking powder
- mini chocolate chips
- Preheat oven to 350 and grease 9x12 baking pan
- Combine wet ingredients in a large mixing bowl
- Combine dry ingredients in a small bowl
- Add dry ingredients to wet and mix well
- Pour into baking pan and top with chocolate chips
- Bake for 20 minutes