These decadent healthy magic bars are tiny squares of heaven. The bars have an almond flour graham cracker crust and layers of chocolate chips, coconut flakes, and pecans. Perfectly chewy, salty, and sweet!
Make the Condensed Milk: Add the coconut milk and honey to a medium saucepan and place it over medium heat. Once the milk starts to boil, reduce the heat to a simmer. Allow the mixture to simmer until it reduces by half, about 25 minutes, stirring frequently. If thicker sugar pieces begin to stick to the sides, whisk to incorporate. Once the coconut milk has thickened and coats the back of a spoon, remove the pan from the heat and stir in the vanilla extract. Set aside to cool for 10 minutes.
Prep: Preheat the oven to 350°F. Line an 8×8 baking pan with parchment paper.
Bake the Crust: While the coconut condensed milk is simmering, in a medium bowl, whisk the almond flour, coconut flour, salt, and cinnamon until combined. Add the melted coconut oil and honey and mix everything together until a crumbly dough forms. With a spatula or your hands, press the crust mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes. Allow crust to cool for 2-3 minutes before topping with ingredients.
Add the Filling: To assemble the bars, sprinkle ¼ cup chocolate chips evenly over the crust, pressing the chips into the crust. Then, layer the pecans, almonds, coconut flakes, and remaining chocolate chips evenly over the crust.
Add the Condensed Milk: Gently whisk the coconut milk, then pour it over top of the bars. Sprinkle the bars with 1-2 tablespoons coconut flakes.
Bake: Return the pan to the oven and bake the bars for 25 minutes, or until slightly golden on top. Let bars cool, then place them in the refrigerator to set for one hour. Cut into squares, serve, and enjoy!
You can sprinkle extra dark chocolate chips on top of the magic bars before placing them in the oven to make them look a little more decadent.