I’m celebrating Friday with chocolate and coconut (not that I really need a reason to have chocolate). These bars are little squares of cakey goodness.  But guess what?  There is no wheat flour going on here.  They are made with coconut “flour.”  They get their sweetness from the coconut flakes, chocolate chips and maple syrup instead of piles of sugar.  Crazy, right?  Well to me it sort of is because I’m used to baking with flour, butter, and sugar.  You know, all the fatty delicious food groups. In my continued efforts to get ready for short sleeves, shorts, and (gulp) bathing suits …

Do you get obsessed when you find a new ingredient that you love?  Right now I’m into baking with coconut oil and coconut sugar. Do you bake with coconut sugar?  If so, do you use it because of a particular health reason or because you like the flavor?  I’m curious.  It sounds like coconut sugar has some good benefits, but I don’t really have a strong opinion one way or the other.  I’m just having fun experimenting with it, especially since I’ve had some successful recipes lately.  I still bake mostly with white and brown sugars. I recently ran out of the paleo chocolate …