Paleo Magic Cookie Bars (Gluten Free + Vegan)
Paleo Magic Cookie Bars (Gluten Free + Vegan) might be just the dessert you are searching for. This recipe serves 16 and costs 74 cents per serving. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 234 calories, 4g of protein, and 19g of fat per serving. Head to the store and pick up sea salt, coconut palm sugar, coconut butter, and a few other things to make it today. 759 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Bakerita. With a spoonacular score of 32%, this dish is rather bad. Dark Chocolate Macadamia Nut Magic Bars (Gluten Free, Paleo + Vegan), Gluten Free Magic Cookie Bars with Coconut, and Magic Cookie Bars – Low Carb and Gluten-Free are very similar to this recipe.
Servings: 16
Ingredients:
1 cup (96g) almond flour
¼ cup coarsely chopped almonds
½ teaspoon cinnamon
2 tablespoons coconut butter
3 tablespoons coconut butter melted
½ cup coconut palm sugar
¾ cup dark chocolate chips
1 (15.5 oz) can full fat coconut milk
½ teaspoon sea salt
½ cup unsweetened flaked coconut
½ teaspoon vanilla extract
½ cup coarsely chopped walnuts
Equipment:
sauce pan
whisk
baking paper
baking pan
spatula
oven
knife
Cooking instruction summary:
InstructionsFor the coconut milk caramelIn a heavy saucepan, heat the coconut milk and sugar over medium heat, stirring often, until coconut milk begins to boil. Lower heat to simmer and reduce by 1/3 to 1/2, stirring often to prevent the sugar from scorching. (If thicker, caramelized sugar begins to form on sides or bottom, use a whisk to reincorporate it.) When it reaches the desired consistency, in around 30 minutes, add 2 tablespoons coconut butter and vanilla. Stir well and remove from heat. You should end up with a little over a cup of caramel-colored, sweetened coconut milk.For the crust/barsPreheat the oven to 350F and line an 8x8" pan with parchment paper, then lightly grease with coconut oil.While the caramel is simmering (be sure to continue stirring every few minutes), mix together the almond flour, cinnamon, salt, and coconut butter. Sprinkle crust mixture into the prepared baking pan. Using your fingers or a spatula, press the mixture down in an even layer, covering the bottom of the baking dish.Sprinkle the chocolate chips, chopped nuts, and coconut flakes evenly over the crust. Pour the sweetened coconut milk evenly over everything. Bake for 25-30 minutes, until lightly browned.Let chill in the refrigerator for about an hour or until completely chilled and set. Cut into 16 squares with a sharp knife and serve!
Step by step:
1. For the coconut milk caramel
2. In a heavy saucepan, heat the coconut milk and sugar over medium heat, stirring often, until coconut milk begins to boil. Lower heat to simmer and reduce by 1/3 to 1/2, stirring often to prevent the sugar from scorching. (If thicker, caramelized sugar begins to form on sides or bottom, use a whisk to reincorporate it.) When it reaches the desired consistency, in around 30 minutes, add 2 tablespoons coconut butter and vanilla. Stir well and remove from heat. You should end up with a little over a cup of caramel-colored, sweetened coconut milk.For the crust/bars
3. Preheat the oven to 350F and line an 8x8" pan with parchment paper, then lightly grease with coconut oil.While the caramel is simmering (be sure to continue stirring every few minutes), mix together the almond flour, cinnamon, salt, and coconut butter. Sprinkle crust mixture into the prepared baking pan. Using your fingers or a spatula, press the mixture down in an even layer, covering the bottom of the baking dish.Sprinkle the chocolate chips, chopped nuts, and coconut flakes evenly over the crust.
4. Pour the sweetened coconut milk evenly over everything.
5. Bake for 25-30 minutes, until lightly browned.
6. Let chill in the refrigerator for about an hour or until completely chilled and set.
7. Cut into 16 squares with a sharp knife and serve!
Nutrition Information:
covered percent of daily need
