paleo magic cookie bars by kalejunkie



1 1/2 cups of almond flour
1/4 cup coconut butter, melted
1/4 cup coconut oil, melted
2 tsp cinnamon
1 tsp salt
1 cup dairy free chocolate chips
1/2 cup unsweetened shredded coconut
1/2 cup sliced almonds (optional)
1/2 cup pecans, roughly chopped (optional)
3/4 cup full fat coconut milk
1/2 cup honey

 One of my all time favorite desserts from childhood is a good old fashioned Magic Cookie Bar. You know, the kind made with lots of butter, condensed milk, chocolate chips, butterscotch, and coconut. The kind that is so amazing to eat, but then leaves you feeling like you just swallowed a brick. 

Not anymore, my friends. I have a lightened up version for you, that also happens to be paleo friendly and gluten free. It's also super easy to make, and even easier to eat the entire tray in a single serving. Don't say I didn't warn you.

In this recipe, we aren't going to use condensed milk. We will use a mixture of coconut milk and honey, and the crust will be a delicious shortbread crust made with a mixture of almond flour, coconut butter, coconut oil, and cinnamon. 

You do have to follow the instructions in order for this recipe to turn out right, so read them well.


Makes 12 bars


Preheat oven to 350. Line an 8x4 baking dish with parchment paper, coating the inside with oil so that the parchment paper sticks. 
In a medium bowl, add the almond flour, cinnamon, salt, coconut oil, and coconut butter. Mix together well. Note, the dough will be super crumbly, but that's ok. 
Pour the dough into the baking dish, and press down evenly. Don't be afraid to use your hands to make sure everything is evenly distributed.
Make the coconut caramel sauce.
In a small pan on medium heat, add the coconut milk and honey. Stir together frequency, and let reduce by simmering on low for approximately 20 minutes. Remove from the heat and let cool.
Next, add all the toppings to the dough - the chocolate chips, coconut, almonds, and pecans, making sure everything is evenly distributed. 
Carefully pour the coconut caramel sauce evenly over the bars. Use a spatula to press the toppings down into the dough. 
Sprinkle a few more chocolate chips and a small handful of shredded coconut on top.
Bake for 25 minutes.
Remove from the oven and cover with foil and refrigerate for at least 2 hours before slicing into 12 squares.



*If you make these, don't forget to tag me on Instagram and use hashtag #kalejunkie for a chance to be featured on my page! I LOVE seeing your creations!