These Paleo and vegan friendly magic cookie bars are a healthier remake of the classic dessert! You’ll never know they’re gluten, grain, dairy and refined sugar free!
M M M Magic, Magic, Magic
I got the magic in meeeeeeeee.
NAME THAT SONG. If you guessed “Magic,” welllll, you get an EXTRA Paleo Magic Cookie Bar. GO YOU.
But fer realsies.
I don’t personally have the magic in me but, you guys, these paleo cookie bars? M to the A-G-I-C is what you feel as your tongue tastes the crunchy crusty-goodness followed by the layer of crispety, toasted pecans then munches through that sweet, melty chocolate that I know your chocolate-ALL-the-things self will get REALLY excited over, THEN there’s flaky coconut andddd it all gets wrapped up in this crazy-good thick and creamy coconut milk and honey combination that sort of just makes your taste buds wonder what hit them.
And then you mustmustmust repeat the above steps (a few times, if we’re being honest) JUST so you can really be SURE of what in fact DID hit those taste buds.
And, I’m like THHHIIIISSSS sure (that’s the internetz equivalent of flinging your arms wide to show some really big amount of space) that you’re going to feel the magical-deliciousness right from the moment these perfect little paleo cookie bars enter your face-space, and probably even for a while after.
1 Can Full-fat Coconut Milk Do NOT use low fat 14oz
1/2 Cup + 3 Tbsp Honey divided (Agave for Vegan version)
1/3 Cup Coconut oil at room temperature (should be the consistency of softened butter)
3/4 Cup Coconut flour Sifted (66g) *
Pinch of salt
2/3 Cup Almonds finely chopped (87g)
3/4 Cup Dark chocolate chips dairy-free for vegan option
1/2 Cup Unsweetened coconut flakes
In a large pot, set over high heat, whisk together the can of coconut milk and 1/2 cup of Honey (or agave), reserving the remaining honey for later. Bring the mixture to a boil and boil for 1 minute, stirring constantly.
Then, turn the heat down to medium and and simmer for 20 minutes, stirring frequently, until the sauce reduced by about half.
Transfer the sauce to a large measuring cup to cool while you make the crust. Note: You should have about 1 1/4 cups of sauce left after cooking it.
Once you’ve made the sauce, heat your oven to 350 degrees and line an 8×8 inch pan with parchment paper, spraying the sides generously with coconut oil spray. Note: It helps to spray the bottom of the pan before putting in the parchment paper, to secure it.
In a large bowl, using an electric hand mixer, beat the remaining 3 Tbsp of honey with the coconut oil until smooth and creamy. Stir in the flour and pinch of salt until a wet dough forms.
Press the dough evenly into the bottom of the pan. This will be a little bit tough, just be patient with it. I found it easiest to use the palms of my hands, and rinse them off every so often, until the dough was pressed in.
Bake the crust just until lightly golden brown, about 7 mins. Note: this would be a good time to chop the nuts if you haven’t already)
As soon as the crust comes out of the often, sprinkle the chopped nuts on top, and lightly press them into the crust. Then, sprinkle on the chocolate chips evenly, followed by the coconut flakes.