PALEO MAGIC COOKIE BARS {VEGAN}
Paleo and Vegan Magic Cookie Bars - These magic cookie bars are a healthier remake of the classic dessert! You'll never know they're gluten, grain, dairy and refined sugar free!
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
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.
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.
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.
In a large bowl, using an electric hand mixer, beat the remaining 3 Tbsp of honey with the coconut oil until smooth and creamy. Stir in the flour and pinch of salt until a wet dough forms.
Press the dough evenly into the bottom of the pan. This will be a little bit tough, just be patient with it. I found it easiest to use the palms of my hands, and rinse them off every so often, until the dough was pressed in.
next full instruction : www.foodfaithfitness.com
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
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.
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.
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.
In a large bowl, using an electric hand mixer, beat the remaining 3 Tbsp of honey with the coconut oil until smooth and creamy. Stir in the flour and pinch of salt until a wet dough forms.
Press the dough evenly into the bottom of the pan. This will be a little bit tough, just be patient with it. I found it easiest to use the palms of my hands, and rinse them off every so often, until the dough was pressed in.
next full instruction : www.foodfaithfitness.com