Chocolate Bomb Bars

These healthy bars will blast you with chocolate from several directions!

Look for cacao nibs in health food stores, Whole Foods Market, or at nuts.com. If unavailable, the bars are still delicious without them.

These bars contain around 4-5 grams “net” carbs per bar, well within the tolerance for most people.

Yields approximately 10 bars

1 cup ground almonds
2 tablespoons coconut flour
1 tablespoon unsweetened cocoa powder
1/2 cup cacao nibs
1/2 cup unsweetened shredded coconut
2 ounces 85-90% cocoa chocolate, finely chopped
3/4 cup raw pumpkin or sunflower seeds
Sweetener equivalent to 3/4 cup sugar
2 tablespoons almond butter
1/4 cup coconut milk
2 tablespoons coconut oil or cocoa butter (food grade)

Preheat oven to 200 degrees F. Lay sheet of parchment paper on large baking pan.

In large bowl, combine ground almonds, coconut flour, cocoa powder, cacao nibs, coconut, chocolate bits, pumpkin seeds, and sweetener (if dry) and mix.

In microwave-safe bowl or in small sauce pan, add almond butter, coconut milk, and coconut oil and sweetener (if liquid) and heat for 15 second increments in microwave until liquid, but not hot. If using stove, heat at low-heat enough to make liquid easily mixed, but not hot.

Pour liquid into dry almond mixture and mix together thoroughly. If too stiff, add water one tablespoon at at time until the consistency of thick dough.

Spoon out approximately 1 1/2-inch balls, shaping with the spoon and/or your hands into bar shapes.

Bake for 35 minutes. Remove and cool.

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Comments & Feedback...

    • Dr. Davis

      You can store them in the refrigerator, but I’ve kept them out for 2-3 days without visible adverse effect, nor deterioration in taste.

      I’ve not cooked with wax paper. Doesn’t the wax melt?

    • KristenS

      Wax paper is meant for cold applications, not baking. Parchment is specifically formulated for baking. As Dr. Davis says, wax paper would melt into your food and onto your pan.

  1. Jeanne

    Looks yummy! I love the idea of making my own bars….a heck of a lot cheaper too… Zing bars are $3.00 EACH

    I understand that quality can cost more but c’mon! Time to bake for myself..

  2. leeanne

    made these tonight … they are pure awesomeness… we used a mix of sunflower and pepita seeds. would love to see a nutitional breakdown for these … simply amazing !

    • Dr. Davis

      Very few carbs, lots of fat, lots of protein, lots of chocolate flavnoids, and plenty of flavor!

      If the recipes come from me, they are consistent with a wheat-free, low-carbohydrate lifestyle.

      I’ve been purposely leaving out nutritional analyses to discourage worrying about fats and calories.

      • Leeanne Wells

        Understandable ! i just love seeing the nutrirtion aspect of good, nutritious, healthful, whole foods :) ive just brought one of these to work to ween my co-worker off his unhealthy fiber One bars ….he LOVED them ! You should sell this recipe to Starbucks…. and be the start of a revolution in their pastry display !!!

    • Dr. Davis

      Hmmm. Don’t know, Jill. Never had occasion to try.

      I kind of doubt it. However, should you give it a go, please let us know if you have tasty bars . . . or a chocolatey mess!

      • Jill

        I decline to call anything chocolatey a mess!! :)
        Maybe a slightly wayward concoction.

  3. Walking Tall

    Many that are aware of Dr. Davis and his study on Genetic Modified Wheat, eagerly awaite his next book, on Poision-Free Foods.

    Went to a Vet. event– mostly Wheat-Based Poisons–ate a few things, sat around and listened to people in severe bad health, talk about being in severe bad health, watching them pig-out on crap I would not feed to a dog, that I hate.

    Being the Odd-Man-Out, usually makes me feel a little uncomfortable–but, in this context, three things came to mind, 1. I am not the same sickly soul I was, at this event, same time last year and 2. I was too sickly last year, at this event, to engauge in conversations about being sickly, while stuffing my face with crap. 3. I wish I could tell more people about my life, post wheat–without creating a lynch mob. It did make me feel bad, to suffer in silence–as the childern of older Vets, will more than likely monkey-see-monkey do, but, I will talk to and influence who I can. If they are not willing to listen, then, as they say in the Service, “That’s on YOU!”

    Walking Tall

    • Dr. Davis

      Little by little, Walking Tall, they will start asking, “Hey, Walking Tall: How come you’re looking so good? I remember you looking kind of pale and sick?”

      That’s your cue. Unfortunately, they may need to hear it a few more times from other sources before it finally sinks in.

      That’s how such a counter-intuitive message finally gains ground. But, as you have come to appreciate, there are few other messages in health that equals the power of elimination of modern wheat.

      Stay your ground!

      • Walking Tall

        I guess I am going to have to sign off on posts, with Roger, Ohio. Walking Tall is a self-deprecating thing I had, making fun of the way I used to walk. Kinda if I were Polish, I would know every polish joke extant, to disarm. Since I am a Hill-Billy, and, since most of the jokes are true, I used that name, just to rib myself.

        Dr., you are right, people cannot help but notice! I made a huge effort to read, re-read, take marginal notes–and pull out every term and concept in your book–until I understood, or at least attempted to understand, all, as a medical scholar with a wealth of clinical experience, you were trying to say. With the exception of my other Non-Veterans Admin. Dr., I listened, tried to understand–and carried out to the letter . . . and it has paid bigger dividends than I thought were possible! That, not only in my case, (as it was more dramatic than I wrote in that private e-mail) it was mind-blowing for my wife!

        I look in the mirror, I read, re-read and read again, my blood pressure–and my abilities that I never had, since I can remember–my head still spins! I cannot believe what I see in the mirror, and I cannot believe how great my wife looks, after 19 years of marriage! Sometimes, looks can be deceiving, but, my wife and I are the exception to the rule. When I slim down to 200 or less pounds, my wife and I are going to look like a young couple, and we are going to have to make younger friends, as our biological clock and actual reality, conflicts!

        I am working on a full, raw and gut honest account of this, combining with my other Non-Vet. Admin, Doctor–and I do not care if it is a best seller . . . what I do care about is the human condition–as the combination of you two, has ended my decades of chronic pain, and, soon, chronic unemployment.

        Roger, Ohio.
        Walking Tall (13 Dec. 1962—1 Mar. 2012)
        died of wheat starvation.

        • Dr. Davis

          Wow, Roger!

          Your comment bubbles with life and enthusiasm!

          I’m looking forward to hearing the whole story.

          • Walking Tall

            I do not understand it, only you and a few others have stepped out of your medical model box . . .

            The other Doctors (M.D. and Surgical Types) have to understand the illness brought on by Genetic Modified Foods (especially the radical Wheat) has a negative effect/affect on them, and their loved ones–not just their Patients! I almost threw that flyer away that advertised your book, BECAUSE it was written by a Medical Doctor! Medical Doctors knows little to nothing when it comes to diet and exercise! Nor, for that matter, are they trained to recognize a Wheat Poisioned Body . . . as mine used to be!
            They had 49 years, 2 months, and they all blew it!

            I have enough medical records generated, that, if my hands were large enough, and had the strength, I could knock a Budweiser Clydsdale into next week–with one blow to the head! Most of the symptoms, that were getting progressivly worse, attributed mainly to the aging process, has slowed to a slow roar–or died out entirely!

            Their is a certain Doctor, that a Doctor freind of mine told me about–that his career was saved by one of his patients that lent him YOUR BOOK! I wanted to tell my Doctor friend about YOU and YOUR BOOK, and he had me beat by 2 weeks! Neither Doctors of Chiropractic are fond of MD. types, but they LOVE YOU!

            I can’t waite to see the expression on my Veterans Admin. M.D., next time he sees me for a check up, draws blood, or talks to me–as I am going to spring this on him . . . . Even if he comes on board, that system is very congested, rigid, there would be little he could say, but, I am going to tell him, regauardless!

            I do not know how to thank you, except, by my obvious health, I will tell others . . . .

            Roger, Ohio

          • Dr. Davis

            Roger–

            Please tell us how your VA doctor visit goes.

            The look on his face alone would be priceless!

  4. Dr. Davis,
    I was wondering what you thought about maltitol syrup, as in the sugar free chocolate chips. I used them in your chocolate chip cookies and they were wonderful, but I didn’t see maltitol listed under your sweeteners to use or avoid.
    Dove

    • Dr. Davis

      Maltitol is too much like sugar except that it also causes gas and diarrhea.

      It is not a sweetener that I would generally advise. I compromise by using the darkest chocolate chips in small quantities.

      • Thanks. I don’t have any adverse reactions from it like a lot of people, though. I just really try to stay away from sugar and thought this would be better than it.
        Dove

  5. Brian

    Can you substitute anything for the cocoa nibs? I’m thinking unsweetened dark chocolate chips possibly.

    • Dr. Davis

      Yes, that works.

      Personally, I like the hard crunch and non-sweet, coffee-like taste of the nibs.

  6. Richoff

    Could the good Dr. Comment on the use of Coconut suger for coffee, tea, or baking
    I’ve tried Stevia, but it makes me somewhat anxious, and gives me a tight feeling in my throat.
    Thanks in advance

    • Dr. Davis

      I’ve seen analyses suggesting too much sugar.

      How about erythritol or xylitol?

  7. Brian

    Made these today and they are fantastic! Better than any candy bar for sure.

    One change I made was replacing the cocoa nibs with unsweetened dark chocolate chips. Still great and much less expensive (and easier to find). I also added a bit of honey, used regular unsalted butter instead of almond butter, and used regular cow’s milk.

    One suggestion: add an egg to the recipe. They tend to fall apart a bit with the recipe as-is (or at least as I made them with the few modifications). They are also better chilled than at room temperature. It might have to do with hardening the coconut oil some.

    You could take this recipe a variety of ways as well, using walnuts or pecans instead of almonds. Adding in some dried cranberries instead of the pumpkin. Whatever you can think of.

    • Dr. Davis

      Yes, many ways to make bars.

      I love their portability and being able to hold them in your hands. Mine, by the way, having made this or with minor variations, hold together well.

  8. Ellie

    I made these last night. Didn’t have any bittersweet chocolate on hand (and I’m very sensitive to sugar), so I upped the cocoa a bit and added a little more coconut oil. I increased the unsweetened coconut because I’m a coconut fiend, and added a bit of ground flax seed. I used raw cocoa nibs and half raw cocoa. Oh, and I had ground hazelnuts on hand as well as almonds, so I did half and half. They turned out delicious!

    I’ve also been making the chocolate for adults only recipe. It’s hard to find pistachios that aren’t over-salted, so I’ve been substituting other nuts, but look forward to trying it with pistachios. It’s really good to have a hunk of the chocolate with some almond butter spread on top for days that I have to eat lunch at my desk.

    The new banana bread recipe is on the agenda for this weekend. I suppose I could make some of the adult chocolate and break it into small pieces to use instead of chocolate chips.

    • Dr. Davis

      Excellent modifications, Ellie!

      I should have mentioned the modification you made by increasing the cocoa in place of chocolate chips. I’ve done that, too, and it works well.

  9. Anne-Marie V.

    Hi,
    I tried the Fudge recipe from the book yesterday and used some Splenda as a sweetener.
    I realized I hate that taste! It taste like diet coca cola or sprite. The Diet aftertaste is horrible and I can’t finish my little fudge portion I took, it makes me feel sick.

    Is there anything that could replace it? What could I use?

    • Dr. Davis

      Your best choices, Anne-Marie, are:

      1) liquid stevia
      2) powdered stevia–pure or with inulin, but not maltodextrin
      3) Truvia
      4) erythritol
      5) xylitol

      All are benign. Choose the one(s) that are compatible with your tastebuds.

  10. trish

    tks for all these wonderful ideas. I am new to this ( 3 days) but am sold. I was actually able to walk down the stairs this morning pain free and without needing the support of the rail. Question: i see from a few different replys that elimintating wheat is also beneficial for kids. Is there anything specific pertaining to kids that i need to know as i implement this for my 8 and 9 year old girls? (i have your book but skipped to the last chapter.) Also, not sure if i am missing something but is there a way to print your recipes without copying and pasting into a document? tks!

    • Dr. Davis

      Nothing unique with the kids, Trish, except some creativity in making kid-friendly but wheat-free meals. Education is key, as kids will spend time at camp, friends’ houses, overnights, cafeterias, and all the other opportunities for wheat and other junk.

      Until I assemble the recipes into one place, I believe we are stuck with cutting and pasting.

  11. Lisa V

    Could I use hemp or chia seeds instead of pumpkin? I have them on hand and want to try this right away! And I also have sunflower seed butter rather than almond butter (kids have to be ‘nut free’ at school, so we use seed butters rather than nut butters).

    • Dr. Davis

      Worth a try, Lisa, though the texture, quantity of liquid, and baking time may require some experimentation.

      Please come back and tell us what you learn.

  12. Darle

    Hi , What are cacao ribs in the chocolate bomb recipe ? I have never heard of them ???? Thanks…..Darle

  13. Kelly

    Hi Dr D, just discoved this recipee and made them yesterday. OMG,hese are my new goto bar (sorry Elena’s pantry).

    Waiting patiently for your book, I preordered it months ago.

    Saw you on Dr Oz and I thought you were very kind when he admitted to giving bad advice for years – quite the admission on his part. I was also impressed that you were his first guest. Way to go Dr D!

    Thank you Dr for all you are doing.

    KG is wff, thanks to you. Wb book is my gift to a lot of my family and friends.

    • Dr. Davis

      Great, Kelly!

      Yes, I tried to be diplomatic, as Dr. Oz was gracious enough to bring me on his show and air these views–a big leap!

  14. pia

    Can I simply drop the shredded coconut from this recipe? Most foods I dislike are due to texture issues – and coconut it at the top of that list. If not, should I increase the seeds used proportionally?

    Also – do the sweeteners erythritol and xylitol have the same aftertaste as stevia? I’ve repeatedly tried to use stevia – but the aftertaste is AWFUL!

    Thanks, I’ve been wheat free for nearly a year! I’ve only lost 15 lbs (because I’m still struggling with the sugar addiction part of this) but my knees are so much better! I went from having to put all of my weight on a handrail while walking down the street – to taking ballet classes and actually doing plie`s!!

    • Dr. Davis

      I think so, Pia, though I’ve not tried it.

      Erythritol and xylitol tend to not have the same aftertaste. However, much of the taste sensation of these sweeteners is genetically determined and tough to predict until you try.