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Paleo Magic Bars

A paleo, gluten free, vegan, and refined sugar free version of this classic childhood treat
Prep Time30 minutes
Cook Time30 minutes
Servings: 16

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 8x8 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.