Well, it’s that time of year when deep chocolatey treats, heart shaped bakes, and red or pink desserts abound. Yep that can pretty much only mean one thing: it’s Valentine’s Day. And although I’ve never been one to celebrate the holiday, I am always glad to have an excuse to bake up something appropriately festive and delicious. So, I present to you these Paleo Valentine’s Day Chocolate Chip Cookie Bars or as I like to call them The Blondie Turned Red.
This pretty little number is essentially a delicious blondie spiked with beetroot powder to give it the fun and festive reddish pinkish hue. These blondies are perfectly moist and fudgy but don’t feel overindulgent. Appropriately studded with chocolate chips, because it is Valentine’s Day after all. Made with only nine good-for-you ingredients that you can feel good about. And in just one bowl! Which is always a major win I say. The beet powder is just there for color and does not affect the flavor at all. These tasty blondies are the perfect no-fuss dessert to treat your sweetheart with this Valentine’s Day.

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Valentine's Day Chocolate Chip Cookie Bars

This pretty little number is essentially a delicious blondie spiked with beet root powder to give it the fun and festive reddish pinkish hue. These blondies are perfectly moist and fudgy but don't feel overindulgent. Appropriately studded with chocolate chips, because it is Valentine's Day after all. Made with only nine good-for-you ingredients that you can feel good about. And in just one bowl! These tasty blondies are the perfect no-fuss dessert to treat your sweetheart with this Valentine's Day.

paleo friendly (gluten/grain/dairy free), no refined sugar

Course Dessert

Ingredients

Wet Ingredients

3/4 cup coconut sugar or pure cane sugar*
1/2 cup coconut oil melted and cooled
2 eggs
1 tsp vanilla

Dry Ingredients

3/4 cup almond flour
1/4 cup + 2 tbsp tapioca flour
2 tbsp beet root powder
1/2 tsp baking powder
1/2 tsp sea salt
1/2 cup chocolate chips or chunks*

Instructions

Heat oven to 360 (yes, 360, not a typo) and prepare square (8 or 9 inch) baking dish by greasing or lining with parchment paper.
In the bowl of a stand mixer, or a medium bowl if mixing by hand, stir together the sugar, coconut oil, and 2 eggs until light and frothy, about 2 mins. Then stir in the vanilla.
Add all the dry ingredients (except the chocolate) to the bowl and mix again until just fully incorporated. Then, stir in the chocolate chips (reserving a few to spread on top if you like).
Scrape batter into the prepare baking dish and spread into an even layer in the pan. Top with remaining chocolate if doing so.
Bake for 21-23 minutes, using a toothpick to test for doneness.
Let cool in the dish for at least 15, preferably 20, minutes before removing from the pan. Afterwards, slice and enjoy!

Recipe Notes

* Coconut sugar tends to turn baked goods slightly darker than white sugar. If you are looking for that bright reddish pinkish color use pure cane sugar instead of coconut sugar.

* For this recipe I used a chopped up Hu chocolate bar for the inside and then topped it off with a couple additional chocolate chips.

* These freezer excellently. And will keep in the fridge for 2-3 days.

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