Splendid Chocolate Chunk Chewy Bars, gluten free, high protein

These splendid bars are moist, chewy, packed with protein and have less fat and sugar than many recipes because they are made with sweet potato! I originally set out to make pumpkin bars with  my roasted squash  from Christmas. I made so much of it that I froze it for other projects. But then I noticed that I had mashed sweet potato in the fridge that needed to be used up and it worked great!  So don't be afraid to experiment my friends.  It's part of the fun!

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Substitutions: 
For my dear friends who still cook with regular flour.  Almond flour has additional fat that helps make these bars rich and chewy. I would suggest using 1 1/2 cups regular flour and add a little additional butter or oil. The batter should be the consistency of thick cake batter.  Another possibility is to grind your own almonds or nuts in a coffee mill or food processor until they become flour (careful not to process into nut butter) and use 3/4 cup flour and 3/4 cup ground nut flour.  

Can't have nuts?  Try 1/3 cup coconut flour instead of the almond and garbanzo flours and add another egg.

Can't have potatoes?  Try any roasted mashed squash.

Can't have sugar?  Try this list for low glycemic

Can't have eggs?  Use flax eggs instead.  Grind fresh whole flax seeds in your coffee mill.  1 egg equals= 1 tablespoon ground flax with 3 tablespoons water, whisk well to combine and set aside to gel.

Ingredients:

• 1 cup Bob's Red Mill Almond Flour
• 1/2 cup Bob's Red Mill Garbanzo Bean Flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3 large organic eggs
• 1/3 cup organic brown cane sugar, packed or sugar free equivalent substitute 
• 1/4 cup olive oil
• 1 teaspoon gluten free pure vanilla extract
• 1 cup fresh sweet potato, roast to tender, remove skin and mash
• 1 cup gluten free unsweetened shredded coconut
• 1/2 cup walnuts, chopped
• 1 cup gluten free organic dark chocolate, roughly chopped

Instructions:

1. In the large bowl of your mixer or food processor, combine the almond flour, bean flour, salt, baking soda.
2. Add the eggs, sweet potato, sugar, oil, and vanilla.  Mix or pulse until well combined.
3. Stir in coconut, walnuts and chocolate.
4. Pour into a greased 9x13 inch baking dish and smooth out evenly with a spatula.  
5. Bake at 350 degrees for apx 25-30 minutes or until a toothpick comes out mostly clean.