Gluten Free Magic Bars
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 179.2
- Total Fat: 14.9 g
- Cholesterol: 6.2 mg
- Sodium: 7.9 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.3 g
- Protein: 2.2 g
View full nutritional breakdown of Gluten Free Magic Bars calories by ingredient
Number of Servings: 20
Ingredients
-
Filling:
Coconut Milk, 1 can
Maple Syrup, 3 tbsp, divided
1 T. vanilla
Dark Chocolate Chips, 3/4 c.
Pecans, chopped 3/4 c.
Coconut, unsweetened medium shredded, 3/4 c.
Crust:
almond meal (almond flour), 3/4 c
Coconut, unsweetened shredded fine, 3/4 c.
Butter, unsalted, 1/4 cup, melted
1 t. vanilla
Directions
-Preheat oven to 350°F
-Combine coconut milk, 2 T. maple syrup, 1 T vanilla in a small saucepan and bring to a boil. Reduce to a consistent simmer and cook until reduced by 1/2 (about 45 minutes). Remove from heat and cool slightly
-Meanwhile, prepare crust: Combine almond meal, coconut (3/4 c), butter, 1 t. vanilla and 1 T maple syrup and press into a 8 x8 pan lined with parchment paper
- Bake Crust 12-15 minutes until golden. Set on rack to cool
- Spread 1/2 of coconut milk mixture over crust. Top with half of the chocolate chips, pecans and coconut and press into liquid. Top with remaining chips, pecans and coconut, saving 1/4 c of coconut to sprinkle on at the end.
- Bake 30 minutes, until coconut is golden
- Cool 1 hour at room temperature and 2 hours in the fridge (or 1 hour in the freezer).
- Remove from pan with parchment paper and cut into 20 squares
-
Serving Size: Makes 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user HMELIKIAN.
-Combine coconut milk, 2 T. maple syrup, 1 T vanilla in a small saucepan and bring to a boil. Reduce to a consistent simmer and cook until reduced by 1/2 (about 45 minutes). Remove from heat and cool slightly
-Meanwhile, prepare crust: Combine almond meal, coconut (3/4 c), butter, 1 t. vanilla and 1 T maple syrup and press into a 8 x8 pan lined with parchment paper
- Bake Crust 12-15 minutes until golden. Set on rack to cool
- Spread 1/2 of coconut milk mixture over crust. Top with half of the chocolate chips, pecans and coconut and press into liquid. Top with remaining chips, pecans and coconut, saving 1/4 c of coconut to sprinkle on at the end.
- Bake 30 minutes, until coconut is golden
- Cool 1 hour at room temperature and 2 hours in the fridge (or 1 hour in the freezer).
- Remove from pan with parchment paper and cut into 20 squares
-
Serving Size: Makes 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user HMELIKIAN.