Paleo Magic Cookie Bars
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4.7
69 reviews
Excellent
Paleo Magic Cookie Bars
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These Paleo Magic Cookie Bars are a more wholesome remake of the classic dessert.
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Ingredients
- 1 14-ounce can full-fat coconut milk do not use low-fat
- 1/2 cup plus 3 tablespoons honey divided (agave for vegan version)
- 1/3 cup coconut oil at room temperature (should be the consistency of softened butter)
- 66 grams coconut flour sifted
- pinch of salt
- 2/3 cup almonds (87 grams)
- 3/4 cup dark chocolate chips dairy-free for vegan option
- 1/2 cup unsweetened coconut flakes
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Instructions
- In a large pot 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 reduces 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 Fahrenheit and line an 8x8-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 tablespoons 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 minutes. While crust is baking, chop the almonds.
- As soon as the crust comes out of the oven, sprinkle the chopped almonds on top, and lightly press them into the crust. Then, sprinkle on the chocolate chips evenly, followed by the coconut flakes.
- Pour 1 cup of the slightly cooled coconut milk mixture (you'll have a little left over, but you don't need to use it all for these bars) evenly over the top of the surface. Then, gently shake the pan around until the coconut milk mixture begins to sink between the layers.
- Place into the oven and bake until the sides are lightly golden brown, about 27-28 minutes.
- Remove from the oven and cool to room temperature. Then, cover with tinfoil and refrigerate overnight. Note: The bars MUST be refrigerated overnight. Do not skip this step.
- The next day, run a very sharp knife around the edge of the pan, slice into bars, and enjoy!
Notes
Nutrition Information
Show Details
Serving
58g
Calories
230kcal
(12%)
Carbohydrates
21.1g
(7%)
Protein
2.9g
(6%)
Fat
16.4g
(25%)
Saturated Fat
11.9g
(60%)
Sodium
26mg
(1%)
Fiber
3.1g
(12%)
Sugar
16.4g
(33%)
Vitamin C
0.8mg
(1%)
Calcium
20mg
(2%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 58g | |
| Calories | 230kcal | 12% |
| Carbohydrates | 21.1g | 7% |
| Protein | 2.9g | 6% |
| Fat | 16.4g | 25% |
| Saturated Fat | 11.9g | 60% |
| Sodium | 26mg | 1% |
| Fiber | 3.1g | 12% |
| Sugar | 16.4g | 33% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
69 reviews
Excellent
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