• To make condensed milk:
  • 1 can coconut milk {full fat}
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract
  • Crust:
  • 1/2 cup almond flour/meal
  • 1/2 cup ground flax
  • 3 tbsp. coconut butter
  • 1 tbsp. coconut sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp pink Himalayan sea salt
  • Layers:
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup chopped nuts pecans or walnuts
  • 3/4 cup chocolate chips

 

How have I missed out on the decadence of a Magic Bar?  Apparently, the whole world knows of this recipe but me and they call them lovingly 7 layer or Hello Dolly Bars!  I was a deprived child and shall have to go to counseling for the rest of my life I do believe.

Seriously, it is a good thing I had such a deprived life of these magical bars because I am not sure I would have had enough wit about myself to avenge my taste buds!  I would like to personally Thank my new friend, Julie, for introducing me to such glory!!

When I looked at the ingredients I almost cried out loud but was determined to clean it up {not too much wink} enough so noone should feel shame for eating them! I did eat two of the conventional recipe…did you just gasp? You know I love sweets; besides, the second one was research….because I inhaled the first!

I know you will love this bar; it is still ever so magical even without all the refined sugar and so called ingredients.

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Healthified Magic Bars {paleo, dairy & gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 12-16

Ingredients
  • To make condensed milk:
  • 1 can coconut milk {full fat}
  • ½ cup coconut sugar
  • 1 tsp vanilla extract
  • ½ tsp maple extract
  • Crust:
  • ½ cup almond flour/meal
  • ½ cup ground flax
  • 3 tbsp. coconut butter
  • 1 tbsp. coconut sugar
  • ½ tsp ground cinnamon
  • ¼ tsp pink Himalayan sea salt
  • Layers:
  • ½ cup unsweetened shredded coconut
  • ¾ cup chopped nuts pecans or walnuts
  • ¾ cup chocolate chips

Instructions
  1. Preheat oven to 350 degrees and line a 8×11 pan with parchment paper that hangs over edge.
  2. In a small saucepan, heat the coconut milk and sugar over medium heat to a boil, stirring it often.
  3. Reduce heat to simmer, after it comes to a boil and continue to stir so sugar doesn’t burn in pot.
  4. After 30 minutes and the milk thickens whisk the coconut butter and extracts in. Set aside.
  5. For crust in a bowl blend the almond flour, ground flax, cinnamon, salt, coconut butter and sugar.
  6. In the lined pan press it firmly and evenly.
  7. Sprinkle the chocolate chips, chopped nuts and shredded coconut evenly over the crust.
  8. Lastly, pour the sweetened coconut milk over the bars and bake 350 for 25-30 min.
  9. Chill the bars for at least an hour. The parchment paper should lift out for easy cutting.

Notes
You can use a square pan or a rectangle pan 8×8 to 8×11. Just eyeball it so you won’t end up with thin bars. I use the Lilly’s stevia chocolate chips for a lower sugar recipe but the Enjoy chips are perfect too. Using Nikki’s Honey Pecan Pie coconut butter added extra magic to this recipe but plain coconut butter will work. It is important to whisk the coconut milk and sugar often so that the sugar doesn’t burn in the bottom of the pot. You will notice some of the milk evaporates. Please use organic when possible.

 

With a Spoonful of Health and Sugar {on this one},

Dawn-Signature1