Who says indulgence can’t be healthy? These chocolate espresso shortbread bars are proof that dessert can be both decadent and nutritious.
With their rich chocolate layer, espresso kick, and a buttery almond flour crust, these bars deliver maximum flavor without sacrificing wholesome ingredients.
A Perfect Balance of Flavor & Nutrition
Finding desserts that satisfy your sweet tooth without relying on refined sugars and processed ingredients can be a challenge. That’s where this recipe shines.
The almond flour shortbread base provides a crumbly, buttery texture that’s naturally gluten-free. Coconut sugar and maple syrup add just the right amount of sweetness.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
The espresso layer is where the magic happens. The boldness of instant espresso powder intensifies the chocolate flavor, creating a dessert that feels both luxurious and energizing.
It’s like a coffee break and dessert rolled into one irresistible bite. These bars are also made with simple, real-food ingredients that you can feel good about.
Tips for Making the Best Bars
Creating these chocolate espresso shortbread bars is simple, but a few tips can take your results to the next level:
- Use high-quality chocolate: Semi-sweet or dark chocolate chips with 50%-60% cacao content work best. They balance sweetness with a hint of bitterness, complementing the espresso beautifully.
- Measure your almond flour correctly: Scoop it lightly and level off the top to avoid packing too much flour, which can make the crust dense.
- Cool completely before slicing: This ensures the layers set properly and the bars hold their shape when cut.
These little details can make a big difference in how your dessert turns out, ensuring every bite is as delicious as the last.
Customizing for Different Diets
This recipe is naturally gluten-free, but it’s also easy to adapt for other dietary preferences:
- Vegan option: Replace butter with coconut oil and use flax eggs in place of regular eggs. This keeps the bars moist and cohesive without sacrificing texture.
- Low-carb alternative: Swap coconut sugar with a low-carb sweetener like erythritol or monk fruit.
- Nut-free substitute: Use a seed-based flour like sunflower seed flour in place of almond flour.
These modifications allow you to tailor the recipe to suit your needs, making it a versatile treat for any occasion.
Storage & Serving Suggestions
These bars store well, making them ideal for meal prep or special occasions. Keep them in an airtight container at room temperature for up to five days or freeze them for up to three months.
To serve, reheat slightly for a gooey chocolate layer or enjoy them cold for a firmer texture.
Pair these bars with a cup of coffee or tea for the perfect midday pick-me-up, or serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Why You’ll Love This Recipe
These chocolate espresso shortbread bars are more than just a dessert—they’re a delicious way to enjoy real, wholesome ingredients. The balance of rich chocolate, bold espresso, and a tender shortbread base makes them a standout treat for any occasion.
Healthy Chocolate Espresso Shortbread Bars Recipe
Ingredients
For the Shortbread Base:
- 1/3 cup melted butter or coconut oil
- 1/3 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/3 cup coconut flour
- 1/4 teaspoon kosher salt
For the Chocolate Espresso Topping:
- 1/2 cup melted butter or coconut oil
- 1/2 cup chocolate chips semi-sweet recommended
- 1 cup coconut sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup tapioca flour
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper, ensuring the sides are covered.
- Make the shortbread crust: In a large mixing bowl, combine melted butter (or coconut oil), maple syrup (or honey), and vanilla extract. Stir in almond flour, coconut flour, and salt until the mixture forms a crumbly dough. Press the dough firmly into the lined pan, spreading it evenly. Bake for 13-15 minutes or until lightly golden on top. Remove and allow it to cool.
- Prepare the chocolate espresso topping: In a heatproof bowl set over a pot of simmering water, melt the butter with the chocolate chips, stirring until smooth. Remove from heat and whisk in the coconut sugar, espresso powder, and vanilla extract. Beat in the eggs one at a time until fully incorporated. Add the tapioca flour and mix until just combined.
- Assemble and bake: Pour the chocolate mixture over the cooled crust, spreading it evenly. Bake for 25-30 minutes or until the center is just set. Let the bars cool completely before slicing.
- Serve and enjoy: Slice into 16 bars. For an indulgent touch, serve slightly warm with a dollop of ice cream.
Notes
- You can use dark or milk chocolate chips (50%-60% cacao works best).
- Instant espresso provides a bold flavor but can be substituted with instant coffee. Avoid ground coffee beans to prevent a gritty texture.
- This recipe is a healthy twist on a classic dessert, featuring natural sweeteners and nutrient-rich ingredients.
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.