Paleo Magic Cookie Bars
User Reviews
4.7
Paleo Magic Cookie Bars
Description
Paleo Magic Cookie Bars start with a sauce made by boiling full-fat coconut milk and honey to concentrate its sweetness and creaminess, then cooling it for later use. The crust combines coconut oil, honey, and sifted coconut flour, mixed into a pliable dough pressed evenly in a parchment-lined pan. Topped with almonds, dairy-free chocolate chips, and unsweetened coconut flakes, the bars bake into a sturdy yet tender treat. The combination of toasted coconut, nutty almonds, and rich chocolate produces bars with contrasting textures and a naturally sweet, slightly tropical profile.
The bars are baked in an 8-by-8-inch pan, allowing them to cook evenly while the crust sets firm enough to hold the toppings. These bars make a satisfying snack or dessert for those seeking a paleo-compatible option using coconut flour and natural sweeteners. The use of coconut milk and oil provides a moist, flavorful base that complements the crunchy nuts and chewy coconut flakes.
Ingredients
- 1 ounce coconut milk do not use low-fat, can, full-fat
- 1/2 cup honey divided (agave for vegan version, 3 tablespoons
- 1/3 cup coconut oil at room temperature (should be the consistency of softened butter)
- 66 grams coconut flour sifted
- salt pinch
- 2/3 cup almonds (87 grams)
- 3/4 cup dark chocolate chips dairy-free for vegan option
- 1/2 cup coconut flakes unsweetened
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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