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Following a paleo lifestyle, and still need some magic in your life? Then these paleo magic cookie bars are just what you’re looking for.
This past holiday season, I really wanted to provide a special dessert at our family gatherings that was grain-free and dairy-free, and no one would suspect was void of processed ingredients.
This was a tall order since the cakes and homemade magic shell concoctions I typically make don’t have the same appeal to my non-real foodie counterparts.
So, of course—I took my challenge to the Pinterest database, and ended up stumbling upon magic cookie bars, also known as seven layer bars. I could immediately tell magic cookie bars could easily be made grain-free and dairy-free, without sacrificing taste.
After experimenting with creating a “condensed” milk from coconut milk, and using the perfect amount of cashew meal for the crust—I do have to say, this magic cookie bar recipe totally knocks it out the park. In fact, they were such a hit with friends and family, it was kind of a drag because there wasn’t any leftover for us to hoard to ourselves post-holiday. Oh, the perils of success.
If you’ve never tried making a condensed milk with coconut milk before, don’t be intimidated. It truly couldn’t be easier as long as you follow the instructions, and consistently stir. Also, if you have a different nut meal on hand, you can easily substitute them into the recipe. The combination below is what I’ve found works best in terms of texture and flavor.
And lastly, I highly recommend getting unsweetened coconut flakes as opposed to shredded coconut for the magic cookie bars. These can easily be found at your nearest organic grocery store.
The larger coconut flakes give the magic cookie bars a much crunchier and thicker texture, which is what makes them taste so incredibly delightful and indulgent.
Magic Cookie Bars
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
Description
These sweet and decadent paleo magic cookie bars are tiny squares of heaven the whole family will love.
Ingredients
Coconut Condensed Milk
- 1 (13.5 oz) can full-fat coconut milk
- 3 tablespoons raw honey
- 1 teaspoon vanilla extract
Crust
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon unprocessed sea salt
- 3 tablespoons ghee or coconut oil
- 2 teaspoons raw honey
Filling
- 3/4 cup dark chocolate chips
- 2/3 cup coarsely chopped pecans
- 1/4 cup coarsely chopped almonds
- 1/2 cup unsweetened coconut flakes (plus 1–2 tablespoons for garnish)
Instructions
For the coconut condensed milk:
- In a heavy saucepan, heat the coconut milk, honey, and vanilla over medium heat. Once the condensed milk mixture starts to boil, reduce the heat to a simmer.
- Allow the mixture to simmer until it’s reduced by half, about 25 minutes, stirring every 3-4 minutes. If thicker sugar pieces begin to stick to the sides, whisk to reincorporate.
- Once the coconut condensed milk has thickened and becomes drippy, remove the pan from heat and set aside.
For the crust:
- Preheat the oven to 350 degrees Fahrenheit. Line an 8 x 8 baking pan with parchment paper.
- While the condensed milk is simmering, in a medium bowl, whisk the almond flour, coconut flour, salt, and cinnamon until it’s broken down and combined.
- In a small bowl, heat the honey and coconut oil until liquid and stir. Add the liquid mixture to the dry mixture and fold everything together until it forms a crumbly dough.
- With a spatula or your hands, press the crust mixture into the bottom of the prepared baking dish until it’s evenly distributed.
- Bake for 10 minutes. Allow crust to cool for 2-3 minutes before topping with ingredients.
For the Magic Cookie Bars:
- Sprinkle ¼ cup chocolate chips evenly over crust, pressing the chips into the crust.
- Layer the remaining pecans, almonds, coconut flakes, and chocolate chips evenly over crust.
- Gently stir the coconut condensed milk and pour it evenly over the bars. Garnish with 1-2 tablespoons of coconut flakes.
- Bake at 350 Fahrenheit for 25 minutes, or until slightly golden on top. Let bars cool and set in the refrigerator for one hour. Cut into squares, serve, and enjoy!
- Category: Dessert
Enjoy!
Have any questions about this paleo magic cookie bar recipe? Ask away in the comments below!
Live empowered,
Hi, Noelle! The flavor of these cookie bars is perfect, but the nut flour base is crumbling too much when I slice and remove pieces from the pan. Maybe a better binding agent is necessary with the base, like an egg or flax egg. I’ll experiment next time.
★★★★
Hey heather! This typically happens for one of three reasons: 1.) not using blanched almond flour, 2.) reducing the coconut caramel too much (having it on too high of a setting), or 3.) not reducing the coconut caramel enough (it’s more milk that caramel). The coconut caramel soaks into the crust, which makes it solidify and bind together once baked. Make sure you add all the recommended honey to the caramel so it’s sticky and binds it all together! 🙂