Vegan Magic Cookie Bars
These vegan magic cookie bars (aka seven layer bars) are gooey, chocolatey, nutty, and so delicious. Typically, magic cookie bars are made with a graham cracker crust, but I made this with crushed nuts instead and added a touch of cinnamon so you can’t even tell the difference. Also, instead of sweetened condensed milk, I used Nature’s Charm sweetened condensed coconut milk for a vegan and healthier alternative. Once baked, it turns into this sweet, thick caramelly goodness. The dark chocolate, buttery macadamia nuts, and unsweetened coconut flakes make these magic cookie bars so divine. Not to mention, these are gluten-free, vegan, and refined sugar free! Make sure you cool and chill the bars completely before cutting into them to avoid a sticky and melty mess.
Vegan Magic Cookie Bars
Ingredients
- 1/2 cup ground almonds or almond meal
- 1/2 cup ground walnuts
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 2 tbsp coconut oil, melted
- 3/4 cup dairy free dark chocolate chips
- 1/3 cup coarsely chopped walnuts
- 1/2 cup coarsely chopped macadamia nuts
- 1/4 cup coarsely chopped almonds or slivered almonds
- 1/2 cup unsweetened flaked coconut
- 1 can sweetened condensed coconut milk (11.25 oz)
Instructions
- Preheat the oven to 350 degrees F.
- To make the crust, mix together the ground almonds, ground walnuts, cinnamon, salt, and melted coconut oil. Sprinkle nut mixture into a parchment-lined 8×8 baking pan. Using your fingers or a spatula, press the mixture down in an even layer, covering the bottom of the baking dish.
- Sprinkle the chocolate chips, chopped nuts, and coconut flakes evenly over the crust. Pour 3/4 of the sweetened condensed coconut milk over everything. If it seems like it needs more to cover the pan, slowly pour in the rest. Bake for 25-35 minutes or until lightly browned and bubbling (baking time depends on your oven so check it after 25 minutes). It might need to bake for longer if you decide to pour in all of the condensed coconut milk.
- Let it cool for 30 minutes then put it in the refrigerator for about an hour or until completely chilled and set. Try not to give in and cut it before hand, unless you want a chocolately gooey mess. Cut and serve. Enjoy!
(Recipe adapted from Bakerita)
