Healthier magic cookie bars made gluten-free, grain-free, and vegan with homemade date caramel. They’re decadent, gooey, and perfectly sweet.

Have you heard of Magic Cookie Bars or 7-layer bars? They’re pretty much the same thing 🙂 If you HAVEN’T had them yet, you are in for a treat my friend!

The original recipe is made with condensed milk, which isn’t the healthiest, so I made a few modifications to make these as healthy as possible while still tasting like a decadent treat.

The base for these bars is made with almond flour, protein powder, dates, coconut nectar or maple syrup, coconut oil, and a little sea salt.

The crust is the perfect balance of sweet and salty. Since it’s made with almond flour, it’s not only gluten-free but grain-free.

Now here come the layers: date caramel, almond butter, pecans, shredded coconut flakes, and chocolate chips.

I think my favorite part of these bars is the date caramel. It’s sweet, gooey, and so much better than traditional caramel – trust me!

These would make the perfect dessert for a dinner party, picnic, or just a date-night in. I’ll admit, it’s hard to have just one though 🙂

For more desserts, check out these Vegan Twix Bars, Fudgy Vegan Brownies, Soft Molasses Cookies, and Soft Gluten-Free Oatmeal Raisin Cookies.

If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #livingwellwithnic on Instagram. Cheers, friends!

Vegan Magic Cookies Bars

Healthier magic cookie bars made gluten-free, grain-free, and vegan with homemade date caramel. They're decadent, gooey, and perfectly sweet.

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Prep Time 20 minutes mins

Chill Time 1 hour hr

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 1 cup Almond Flour
• ½ cup Vanilla Plant-Based Protein Powder can sub for almond flour
• 3 Tbs Coconut Oil melted
• 1 Tbs Maple Syrup
• 5 Medjool Dates pitted
• Pinch of Salt

Caramel Layer

• 1 cup Medjool Dates pitted
• 2 Tbs Water
• Pinch of Sea Salt

Other Layers

• ¾ cup Pecans or Walnuts chopped
• ⅓ cup Creamy Almond Butter
• ½ cup Shredded Coconut Flakes
• ⅔ cup Dairy-Free Dark Chocolate Chips

Method

 

1. Line an 8×8-inch baking dish with parchment paper. Make sure paper is extended past the dish since you will lift the bars out of the pan to cut.
2. Add almond flour, protein powder, dates, maple syrup/coconut nectar and sea salt to a high-speed blender or food processor. Pulse into well combined.
3. The mixture should feel somewhat sticky and hold together when you press between your fingers. If it's too dry, add a little more water or another date.
4. Add crust to the parchment-lined pan and use your hands to spread it into an even layer, pushing the crust up to the edges of the pan.
5. Set aside while you prepare the date caramel.
6. Prepare the date caramel by adding dates, water, and salt to a blender or food processor and blend until a caramel paste forms. You will have to stop and scrape down the sides between blending.
7. Time to layer! Add the date caramel on top of the crust, spreading evenly. Then add pecans, almond butter, coconut flakes, and lastly chocolate chips.
8. Chill in the freezer for at least one hour before cutting.

Notes

Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month (if they last even that long!)