These easy,
vegan and paleo Magic Cookie Bars
are a healthy spin on a classic treat that tastes like an
almond joy!
NOTE that total time does not include chilling overnight.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16 Bars
Calories 234 kcal
Ingredients
- 1 Can Full-fat Coconut Milk Do not use low fat! (14 oz)
- 1/2 Cup + 3 Tbsp Honey, divided (Agave for Vegan version)
- 2/3 Cup Almonds (87g)
- 1/2 Cup Unsweetened coconut flakes
- 1/3 Cup Coconut oil at room temperature (should be the consistency of softened butter)
- 3/4 Cup Coconut flour, Sifted (66g) * READ NOTES
- 2 Tbsp Unsweetened cocoa powder
- Pinch of Sea salt
- 1/2 Cup Dairy-free dark chocolate chips
- 2 Tbsp Melted almond butter, divided
Instructions
1.
In a large pot, set over high heat, whisk
together the can of coconut milk and 1/2 cup of Honey (or agave), reserving the
remaining honey for later. Bring the mixture to a boil and boil for 1 minute,
stirring constantly. Then, turn the heat down to medium and and simmer for
16-20 minutes, stirring frequently, until the sauce reduced to 1 Cup. **
2.
While the sauce boils, place the almonds and
coconut on separate small pans and bake in a 350 degree oven until toasted.
This takes about 4-5 minutes for the coconut and about 10-12 mins for the
almonds. Once toasted, finely chop the almonds and set aside.
3.
While the sauce continues to cook, line an 8x8
inch pan with parchment paper, spraying the sides generously with coconut oil
spray. Note: It helps to spray the bottom of the pan before putting in the
parchment paper, to secure it.
4.
In a large bowl, using an electric hand mixer,
beat the remaining 3 Tbsp of honey with the coconut oil until smooth and
creamy. Stir in the flour, cocoa powder and pinch of salt until a wet dough
forms.
5.
Press the dough evenly into the bottom of the
pan. This will be a little bit tough, just be patient with it. I found it
easiest to use the palms of my hands, and rinse them off every so often, until
the dough was pressed in. Do not bake the crust until the coconut milk mixture
is done reducing.
6.
Once the coconut milk mixture has reduced,
transfer to a measuring cup and set aside to cool and thicken a little more
while the crust bakes.
7.
Now, bake the crust in the 350 degree oven for
7-8 mins, until the edges are lightly golden brown. Your crust will probably
rise in a few areas. Once it's out of the oven, use a small spoon to quickly
press it all back down, making sure to not leave any cracks in the crust.
8.
As soon as the crust comes out of the often,
sprinkle the chopped nuts on top, and lightly press them into the crust. Then,
sprinkle on the chocolate chips evenly, followed by the coconut flakes.
9.
Pour the coconut milk mixture EVENLY over the
top of the surface. Then, gently shake the pan around until the coconut milk
mixture begins to sink between the layers. Drizzle with 1 Tbsp of the melted
almond butter.
10.
Place into the oven and bake until the sides are
lightly golden brown, about 27-28 minutes.
11.
Remove from the oven and cool to room
temperature. Then, drizzle with the remaining almond butter, cover and
refrigerate overnight. ***
12.
The next day, run a very sharp knife around the
edge of the pan, slice into bars and DEVOUR
source : www.foodfaithfitness.com
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