Grain-Free MAgic Cookie Bars
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 128.8
- Total Fat: 10.6 g
- Cholesterol: 7.8 mg
- Sodium: 12.9 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.5 g
- Protein: 1.4 g
View full nutritional breakdown of Grain-Free MAgic Cookie Bars calories by ingredient
Introduction
Paleo, Primal and GF recipe from Meaningful Eats via Primal Palate A make-over of Magic Bars Paleo, Primal and GF recipe from Meaningful Eats via Primal Palate A make-over of Magic BarsNumber of Servings: 25
Ingredients
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1 can Coconut Milk (13.5 oz)
1/2 cup pure maple syrup, Grade B (2 - 1/4 cup portions)
1/4 tsp salt
1/2 cup hazelnut flour (Or almond flour)
1/2 cup coconut flour, sifted
1/4 tsp baking soda
1/3 cup coconut oil, organic (or butter) melted
1 egg
1/tsp vanilla extract
1 1/4 cup chocolate chips (Lily's - stevia sweetened)
1/2 cup pecans
1/3 cup coconut, shredded
Directions
Preheat oven - 350, lightly grease 9x9 baking pan.
Make sweetened condensed milk by placing the coconut milk, 1/4 cup maple syrup and salt ion a small saucepan over med heat. Bring to a simmer and cook for 25-30 min, stirring occasionally, until mixture has reduce to 1 cup of liquid. (Pour into glass measuring cup to meas to 1 cup).
While coconut milk reduces, make the cookie crust. Place the hazelnut and coconut flours, salt and baking soda in the blow of food processor. Pulse to combine. Add the coconut oil, 1/4 cup maple syrup, egg and vanilla and process until smooth. Press dough into the prepared pan in an even layer. Bake for 15 minutes, until set
When crust is done pre-baking, remove it from oven and top with 1 cup so choc chips. Press the chips into the crust slightly. Top with the chopped pecans and shredded coconut. Pour the reduced coconut milk mixture over everything. Sprinkle the remaining 1/4 cup choc chops and a little more coconut of the top.
Bake for 25 minutes.
Allow bars to cool for at least 1 hour before slicing.
Serving Size: 25 squares (cut 5x5) in 9 in square pan
Number of Servings: 25
Recipe submitted by SparkPeople user CHEF2GO.
Make sweetened condensed milk by placing the coconut milk, 1/4 cup maple syrup and salt ion a small saucepan over med heat. Bring to a simmer and cook for 25-30 min, stirring occasionally, until mixture has reduce to 1 cup of liquid. (Pour into glass measuring cup to meas to 1 cup).
While coconut milk reduces, make the cookie crust. Place the hazelnut and coconut flours, salt and baking soda in the blow of food processor. Pulse to combine. Add the coconut oil, 1/4 cup maple syrup, egg and vanilla and process until smooth. Press dough into the prepared pan in an even layer. Bake for 15 minutes, until set
When crust is done pre-baking, remove it from oven and top with 1 cup so choc chips. Press the chips into the crust slightly. Top with the chopped pecans and shredded coconut. Pour the reduced coconut milk mixture over everything. Sprinkle the remaining 1/4 cup choc chops and a little more coconut of the top.
Bake for 25 minutes.
Allow bars to cool for at least 1 hour before slicing.
Serving Size: 25 squares (cut 5x5) in 9 in square pan
Number of Servings: 25
Recipe submitted by SparkPeople user CHEF2GO.