Paleo Magic Cookie Bars
These Paleo Magic Cookie Bars combine nut flours, coconut, and sweeteners for a delightful dessert that fits perfectly into a Paleo lifestyle, offering a satisfying crunch and chewy texture.
Ingredients
Base Ingredients
- 2 cups almond flour provides a nutty flavor and adds structure
- 2 tablespoons coconut flour absorbs moisture for a light texture
- ⅓ cup melted coconut oil offers moisture and a subtle coconut taste
- ⅓ cup maple syrup adds sweetness and flavor depth
- 1 teaspoon vanilla extract enhances overall flavor
- ½ teaspoon salt balances sweetness
Filling Ingredients
- ½ cup unsweetened shredded coconut adds chewiness and coconut flavor
- ½ cup chopped raw pecans provides crunch and nutty richness
- 1 cup dairy-free chocolate chips adds sweetness and richness
- 1 can full fat coconut milk (13.5 oz) contributes creaminess and moisture
- ⅓ cup honey adds sweetness and moisture
- ⅛ teaspoon salt enhances flavor
Instructions
Preparation
- Begin by preheating your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour and coconut flour. Whisk them together until fully blended.
- Pour in the melted coconut oil, maple syrup, vanilla extract, and salt into the flour mix. Stir until well combined.
- Add the unsweetened shredded coconut and chopped pecans to the mixture. Fold them in gently.
- Incorporate the dairy-free chocolate chips into the batter. Mix until evenly dispersed.
- Press the mixture firmly into an even layer in a prepared baking pan.
- Prepare the filling by blending the full-fat coconut milk, honey, and salt in a separate bowl. Whisk until smooth.
- Carefully pour the coconut milk mixture over the pressed cookie base and gently spread it out with a spatula.
Baking
- Bake the bars in the preheated oven for about 25 minutes.
- Once baked, remove the bars from the oven and allow them to cool completely in the baking pan.
Notes
Store in an airtight container for freshness. You can also freeze these bars for up to 2 months.