I love me some Magic Bars! They’re also affectionately known as 7 Layer Bars, and seriously one of the most delicious, decadent, treats I’ve ever had. The classic Magic Bar recipe calls for sweetened condensed milk, graham crackers, butter, butterscotch chips, milk chocolate, nuts and coconut. And while the original is incredibly tasty, it sends me into a sugar coma and does not leave me feeling great afterwards.
So I wanted to create a healthier version that still kept all the same flavors, but made with cleaner ingredients (caramel coconut milk, coconut, dark chocolate, and raw almonds). The result? A sticky, coconut-y, chocolate-y, crunchy dessert that is full of flavor and texture but made with clean AF ingredients.
Bonus: these bad boys are totally grain free, dairy free, vegan, and refined sugar free.
PRO TIP: make these a day ahead because they’re waaay better the 2nd day.
Paleo Magic Bars
Equipment
- 8 inch square baking tin, parchment paper, small saucepan
Ingredients
- 1/3 cup Honey
- 1 can Full fat coconut milk (about 13 oz)
- 1/3 cup Coconut oil, at room temp like soft butter
- 3 tbs Honey
- 3/4 cup Coconut flour
- 1/2 tsp Salt
- 1/2 cup Chopped almonds (or nut of choice)
- 1/2 cup Unsweetened shredded coconut
- 1/2 cup Chopped dark chocolate or chocolate chips
Instructions
- Mix coconut milk and 1/3 cup honey or maple syrup in small pot. Bring to boil. Reduce to simmer and reduce until syrupy and golden, stirring often (took me about 25-30 mins).
- Remove coconut milk from heat and let cool to room temp.
- Meanwhile, cream coconut oil with remaining 3 tbs of honey with electric mixer. Add coconut flour, pinch of salt, and beat until it’s a sticky dough.
- Press dough into a lined 8×8 pan and bake at 350 for 7-8 mins until golden.
- Chop nuts and chocolate.
- When the crust is hot out of the oven, press nuts into crust. Then sprinkle chocolate, coconut, and pour condensed coconut milk all over. Tilt pan around so it’s evenly distributed. Top with a few more nuts and chocolate.
- Bake 27-30 mins or until bubbly and golden at center.
- Let cool completely then place in fridge at least 12 hours before slicing and serving.