Indulge in the goodness of Vegan Magic Cookie Bars, featuring a gluten-free almond flour crust topped with walnuts, vegan chocolate chips, and coconut for a delightful chewy texture. It’s a sweet treat that’ll win over everyone’s taste buds!
Why You’ll Love This Recipe:
- Not only are these Vegan Magic Cookie Bars delicious, but they’re also gluten-free!
- Crafted with healthier ingredients compared to the traditional version.
- The crust incorporates ground flax for added fiber, making it a wholesome choice.
- With its irresistible texture, these bars are perfect for texture enthusiasts.
- Enjoy the moist, soft center complemented by a crunchy exterior.
Tips And Tricks:
- Ensure each topping ingredient fully covers the crust to create those irresistible layers after baking.
- Slowly drizzle the coconut condensed milk over the top, covering every inch to hold everything together and prevent burning during baking.
- After about an hour of cooling, remove the bars from the pan to prevent sticking to the edges.
- If the bars stick, gently release them from the pan using a knife.
- For neat slices, use a serrated knife to cut the bars into equal parts.
Frequently Asked Questions:
- Can I use graham crackers instead of almond flour?
Absolutely! That’s what the original recipe calls for. - Can I substitute regular flour for almond flour?
While I haven’t tested this, I can’t guarantee the same results. - What is coconut condensed milk?
It’s a dairy-free alternative to regular condensed milk, made from coconuts.
Vegan Magic Cookie Bars
Ingredients
Crust:
- 1/4 cup ground flax
- 2 tbsp tapioca flour
- 2 cups almond flour
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 cup melted coconut oil
Topping:
- 1 cup toasted walnuts chopped
- 1 cup vegan chocolate chips
- 1.5 cups shredded unsweetened coconut
- 11.25 oz coconut condensed milk about 1 cup
Instructions
- Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper.
- In a large mixing bowl, combine almond flour, ground flax, and tapioca flour. Add melted coconut oil, maple syrup, and vanilla extract. Mix until a dough forms.
- Press the dough evenly into the pan and bake for 20 minutes.
- Remove from the oven and fully cover the crust with chopped walnuts, vegan chocolate chips, shredded coconut, and coconut condensed milk.
- Return to the oven and bake for an additional 30 minutes or until the coconut turns golden brown.
- Let cool for an hour on a wire rack, then refrigerate for another hour until firm. Cut into bars and enjoy!
Notes
- Ensure each topping fully covers the crust for delicious layers.
- Slowly drizzle the coconut condensed milk to prevent burning.
- Remove the bars from the pan after cooling to prevent sticking.
- For neat slices, use a serrated knife.