PALEO MAGIC COOKIE BARS {VEGAN}

M M M Magic, Magic, Magic

I got the magic in meeeeeeeee.

NAME THAT SONG.  If you guessed “Magic,” welllll, you get an EXTRA Paleo Magic Cookie Bar. GO YOU.

But fer realsies.

I don’t personally have the magic in me but, you guys, these paleo cookie bars? M to the A-G-I-C is what you feel as your tongue tastes the crunchy crusty-goodness followed by the layer of crispety, toasted pecans then munches through that sweet, melty chocolate that I know your chocolate-ALL-the-things self will get REALLY excited over, THEN there’s flaky coconut andddd it all gets wrapped up in this crazy-good thick and creamy coconut milk and honey combination that sort of just makes your taste buds wonder what hit them.

Ingredients

• 1 Can Full-fat Coconut Milk Do NOT use low fat 14oz
• 1/2 Cup + 3 Tbsp Honey divided (Agave for Vegan version)
• 1/3 Cup Coconut oil at room temperature (should be the consistency of softened butter)
• 3/4 Cup Coconut flour Sifted (66g) *
• Pinch of salt
• 2/3 Cup Almonds finely chopped (87g)
• 3/4 Cup Dark chocolate chips dairy-free for vegan option
• 1/2 Cup Unsweetened coconut flakes

Instructions

1. In a large pot, set over high heat, whisk together the can of coconut milk and 1/2 cup of Honey (or agave), reserving the remaining honey for later. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Then, turn the heat down to medium and and simmer for 20 minutes, stirring frequently, until the sauce reduced by about half.
2. Transfer the sauce to a large measuring cup to cool while you make the crust. Note: You should have about 1 1/4 cups of sauce left after cooking it.
3. Once you've made the sauce, heat your oven to 350 degrees and line an 8x8 inch pan with parchment paper, spraying the sides generously with coconut oil spray. Note: It helps to spray the bottom of the pan before putting in the parchment paper, to secure it.
4. ..................................................

for full recipes please see : www.foodfaithfitness.com

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