Healthier Magic Cookie Bars Recipe
Introduction
These Healthier Magic Cookie Bars offer a delicious twist on a classic treat, using wholesome ingredients and coconut milk for natural sweetness. They are rich, chewy, and perfect for satisfying your sweet tooth without the guilt.
Ingredients
- 3/4 cup almond flour
- 3/4 cup unsweetened shredded coconut
- 1/8 cup coconut oil (liquid)
- 1/2 tablespoon maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup coconut sugar
- 1 cup vegan chocolate chips
- 1 cup unsweetened flaked coconut
- 1/2 cup chopped pecans
Instructions
- Step 1: Preheat your oven to 350°F and line an 8×8-inch glass baking dish with parchment paper.
- Step 2: In a large bowl, mix the almond flour, shredded coconut, coconut oil, maple syrup, vanilla, and sea salt to form the crust. Press this mixture firmly into the prepared pan. Bake for 12 to 15 minutes until the crust turns golden brown. Remove from oven and let cool on a wire rack.
- Step 3: While the crust cools, combine the coconut milk and coconut sugar in a saucepan over medium heat. Bring to a low boil, then reduce heat and simmer, stirring frequently, for about 45 minutes until the mixture reduces by half and thickens to about 3/4 cup. Remove from heat and let cool slightly.
- Step 4: Pour the sweetened condensed coconut milk evenly over the cooled crust and spread to the edges. Sprinkle the chocolate chips evenly over the top, followed by the flaked coconut, then the chopped pecans. Gently press the layers down using your hands so the milk mixture soaks upward into the toppings.
- Step 5: Bake in the oven at 350°F for about 30 minutes until the edges begin to brown slightly. Remove and cool on a rack for 30 to 60 minutes. Then refrigerate for at least two hours or overnight to set. For faster setting, place the bars in the freezer for about an hour.
- Step 6: Once set, lift the bars out using the parchment paper and transfer to a cutting board. If frozen, allow a few minutes to thaw before cutting. Cut into 16 squares and enjoy! Store any leftovers wrapped or in a sealed container.
Tips & Variations
- Use chopped walnuts or almonds instead of pecans for a different nutty flavor.
- If you prefer a sweeter bar, add an extra tablespoon of maple syrup to the crust mixture.
- To make it nut-free, substitute almond flour with oat flour and omit the pecans.
- For a richer chocolate layer, try mixing the chocolate chips with a tablespoon of coconut oil before spreading.
Storage
Store the bars in an airtight container at room temperature for up to two days. For longer freshness, refrigerate for up to a week or freeze for up to three months. To reheat, allow frozen bars to thaw at room temperature for a few minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use light coconut milk instead of full-fat?
Full-fat coconut milk works best for the creamy texture and richness needed in this recipe. Using light coconut milk may result in a thinner, less creamy filling.
Are these bars vegan and gluten-free?
Yes, these bars use vegan chocolate chips and gluten-free almond flour, making them suitable for both vegan and gluten-free diets.
Print
Healthier Magic Cookie Bars Recipe
- Total Time: 1 hour 30 minutes plus chilling time
- Yield: 16 bars 1x
- Diet: Vegan
Description
These Healthier Magic Cookie Bars are a delicious, vegan twist on the classic dessert, featuring a nutty almond flour crust, rich homemade sweetened condensed coconut milk, and layers of chocolate chips, shredded coconut, and pecans. Baked to golden perfection, these bars are perfect for a wholesome treat that satisfies your sweet tooth with better-for-you ingredients.
Ingredients
Scale
Crust Ingredients
- 3/4 cup almond flour
- 3/4 cup unsweetened shredded coconut
- 1/8 cup coconut oil (liquid)
- 1/2 Tablespoon maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
Sweetened Condensed Coconut Milk
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup coconut sugar
Toppings
- 1 cup vegan chocolate chips
- 1 cup unsweetened flaked coconut
- 1/2 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and line an 8×8 inch glass baking dish with parchment paper for easy removal of the bars later.
- Make the Crust: In a large bowl, combine almond flour, unsweetened shredded coconut, liquid coconut oil, maple syrup, vanilla, and sea salt. Press this mixture firmly into the bottom of the prepared pan. Bake for 12 to 15 minutes until the crust turns a golden brown color. Remove from the oven and transfer to a wire rack to cool.
- Prepare Sweetened Condensed Coconut Milk: While the crust is cooling, pour the full-fat coconut milk and coconut sugar into a saucepan over medium heat. Bring to a low boil, then reduce the heat and simmer, stirring frequently, for about 45 minutes until the mixture thickens and reduces by half to around 3/4 cup. Remove from heat and allow it to cool slightly.
- Assemble the Bars: Pour the thickened sweetened condensed coconut milk evenly over the cooled crust, spreading to the edges. Evenly sprinkle the vegan chocolate chips on top, followed by the flaked coconut and then the chopped pecans. Gently press down with your hands so that the sweetened condensed milk rises slightly into the topping layers.
- Bake the Assembled Bars: Place the dish back in the oven at 350°F and bake for about 30 minutes until the edges are lightly browned. Remove from oven and let cool on a cooling rack for 30 to 60 minutes.
- Chill to Set: After the initial cooling, put the pan in the refrigerator to set for at least two hours or overnight. If you are short on time, place the bars in the freezer for about one hour instead.
- Slice and Serve: Once fully set, lift the parchment paper to remove the bars from the pan. Cut into 16 squares. If taken from the freezer, allow a few minutes to thaw before cutting due to firmness. Store leftover bars wrapped or in a sealed container; they can be left out for a few days or refrigerated/frozen for longer freshness.
Notes
- Using full-fat coconut milk is essential for an authentic sweetened condensed milk texture.
- Pressing the toppings after layering helps the condensed coconut milk to soak into the ingredients for better flavor integration.
- If you prefer a sweeter bar, you can increase the coconut sugar slightly but keep in mind the natural sweetness from maple syrup and chocolate chips.
- These bars are naturally vegan and gluten-free, making them suitable for many dietary preferences.
- Ensure the crust is completely cool before pouring the condensed coconut milk layer to prevent mixing and sogginess.
- For a nuttier flavor, lightly toast the flaked coconut and pecans before adding as toppings.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: magic cookie bars, vegan dessert, healthier cookie bars, coconut bars, gluten-free dessert, almond flour crust, vegan magic bars
