I love coconut and chocolate. I try eating a small piece of dark chocolate everyday. This recipe combines chocolate and coconut with all the goodness of these two super foods in a healthy dessert.
It’s been a few years since I’ve started baking gluten-free treats for my family and friends. No one in our family suffers from gluten intolerance, it’s a voluntary choice. I believe that knowing the ingredients in the food we eat is key to take control of your diet and live a healthy lifestyle. However, I still use regular flour in my baking from time to time when needed.
I have tried other types of gluten-free flours with this recipe besides the coconut flour. I have used brown rice flour, chickpea flour, oat and buckwheat. So far, I have always managed to to avoid the typical dry/crumbly results you get in most gluten-free baked goods.
You can make the mix using a big bowl if you don’t have a food processor or a stand mixer. I love my KitchenAid PRO stand mixer that I got as a Christmas gift a few years ago.
Coconut is a great source of fiber, vitamins, minerals and amino acids. For people who are trying to avoid dairy, coconut products make a great replacement for creams and butters. In the Philippines they are also called the “tree of life” and used to make candies, milk, pastries and even ice cream. The extracted oil is used as a moisturizer for the hair and skin. Don’t be alarmed by the recent backslash on coconut in the media. For a different perspective on the health benefits of coconut, have a look here.
Dark chocolate is known as a source energy, vitamins, minerals, antioxidants, and healthy fats. Make sure to buy dark chocolate with at least an 85% cocoa content and low sugar levels.
White chocolate is normally a combination of cocoa butter and milk, so use it sparingly as a treat once in a while.
Most of my organic and gluten-free flours are from CUiSiNE SOLEiL The company is based in Quebec, Canada. I really do like their products. I used to buy them at Organic Garage in Oakville but the store is a bit far from were we live. I’ve started ordering them online a few months ago and get them deliver at our door.
- ½ cup of melted coconut oil or olive oil
- ½ cup of brown sugar or granulated sugar, adjust according to your preference
- 4 eggs, beaten
- 2 tsp. of vanilla extract
- 2 cups of coconut flour
- 1 cup of almond flour or any types of gluten-free flour
- 1 tbsp. of baking powder
- 2 tsp. of baking soda
- 1 tsp. of salt
- ½ cup of ground chocolate or cocoa, optional
- 6 ripe bananas, mashed
- 1 ½ cup of white and dark chocolate chips
- Move oven rack to the center. Heat oven to 350F.
- Place the coconut oil and brown sugar in a large mixing bowl. Stir them till they turn out to be light and fluffy.
- Stir the eggs until the mix is well blended.
- Add the mashed bananas and vanilla and beat until smooth.
- Stir the coconut flour, almond flour, baking powder, baking soda, salt and ground chocolate until the mix is moistened.
- Fold in 1 cup of chocolate chips.
- Pour the mixture batter into a lightly greased 9-inch (2.5 L) spring form pan or a baking dish.
- Decorate with remaining chocolate chips.
- Bake for 45 minutes or until set.
- Let it cool for 10 minutes before serving.