Go Back
vegan magic cookie bars

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time 1 hour
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 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.
  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!)