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.
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
Instructions
- Line an 8x8-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.
- 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.
- 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.
- 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.
- Set aside while you prepare the date caramel.
- 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.
- 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.
- 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!)