Instructions

For the coconut milk caramel:

1. In a heavy saucepan, heat the coconut milk, honey, and vanilla on medium heat, stirring occasionally. Once caramel mixture starts to boil, reduce heat to a simmer.
2. Stir mixture every 3-4 minutes until it reduces by 1/3 to 1/2 (about 25 minutes.) If sugar sticks to sides, stir to combine again.
3. Once coconut milk caramel has thickened, remove from heat, stirring just before pouring over bars.

For the crust:

1. While the caramel is simmering, mix the almond flour, cashew flour, salt and cinnamon until well combined.
2. Heat honey and coconut oil in a separate bowl until liquid, and stir.
3. Add liquid mixture to the dry mixture until it forms a crumbly dough.
4. With a spatula or your hands, press the mixture down evenly, covering the bottom of a parchment-lined 8×8 baking dish.
5. Bake at 350 F for 10 minutes. Allow crust to cool for 2-3 minutes before topping with ingredients.

For the Magic Cookie Bars:

1. Sprinkle ¼ cup chocolate chips evenly over crust, pressing the chips into the crust.
2. Sprinkling the remaining chocolate chips, pecans, almonds and coconut flakes evenly over crust, saving 2 tbsp coconut flakes for garnish.
3. Pour coconut milk caramel over everything, and garnish with remaining coconut flakes.
4. Bake 350 Fahrenheit for 25 minutes. Let bars cool, and chill in fridge for 1 hour before eating. Store in fridge (if any are leftover!)