Chocolate Coconut Cake Bars
Almond and coconut flour provide more fiber than regular flour, while eggs, butter, and coconut cream add fats and protein. The bars are filling and portioned.
Use water (50 g) to bloom the gelatin; it remains in the finished mixture.
For the bottom layer, melt the butter (60 g), add chopped 99% chocolate (40 g), and stir until the chocolate melts completely. Mix the eggs (100 g) with erythritol (40 g), almond flour (60 g), and coconut flour (20 g), then stir in the cooled chocolate-butter mixture.
Spread the batter in a 16 cm square pan and bake at 180°C for about 18 minutes. Let the cake layer cool completely.
Soak the gelatin (10 g) in cold water for 5 minutes. Warm the coconut cream (400 g) with the remaining erythritol (40 g) to about 50°C, add the gelatin, and stir until dissolved. Cool slightly, pour over the cake layer, and refrigerate the bars for 4 hours.
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