Ingredients needed to make healthy magic bars

• First up is blanched almond flour! Almond flour is the main flour in this recipe.

• The refined coconut oil is used for the bottom layer and caramel layer.

• The maple syrup creates natural sweetness

• A splash of vanilla extract enhances the flavor.

• Next, a pinch of salt, 1/2 tsp

• The shredded coconut, cashews and chocolate chips create the middle layer

• Natural creamy peanut butter is the best for this recipe

• Lastly, coconut cream tops things off!

Four delicious and easy layers

Firstly, make the bottom layer. The bottom crust layer is made from almond flour, giving these cookies a slight nutty flavor.

• blanched almond flour
• coconut oil, refined
• maple syrup
• vanilla
• salt

Secondly, make the coconut, cashew and chocolate layer. Once the bottom layer has cooled, add the coconut, cashews and chocolate.

• shredded coconut
• cashews
• chocolate chips

Thirdly, make the caramel layer. Pour the creamy caramel on top of the coconut, cashews and chocolate.

• maple syrup
• coconut oil, refined
• peanut butter
• vanilla
• salt

Finally, make the coconut cream layer. The coconut cream is the last layer before we bake the cookies for another 25 minutes.

• coconut cream, hard part from canned coconut milk
• maple syrup

Is this recipe gluten free?

Yes! Because almond flour is used as the base, this recipe is naturally gluten free.

In addition to being gluten free, they are also paleo friendly and dairy free.

How can I store these healthy magic bars?

These bars can be stored in an airtight container in the fridge for 3-4 days.

Additionally, they can be stored in the freezer for 3-4 months.

I prefer storing my baked goods in the freezer and enjoying them slightly chilled. It’s best if you pre slice these bars and freeze them individually. They last much longer in the freezer and only take a minute to defrost.

Other cookie recipes you’ll love

If you loved these magic bars, certainly try some of my other cookie recipes below!

Oatmeal chocolate chip almond butter cookies

Double chocolate coconut oil sea salt cookies

Almond flour lemon cookies

Peanut butter cookie sandwiches with salted buttercream

Print

Magic Bars – Coconut Cashew Chocolate Caramel Layered Bars

Coconut, cashew, and chocolate set in a caramel and coconut cream layer all over an almond flour cookie crust. These cookie bars are surprisingly very easy to make and are absolutely delicious. They just require a few easy steps!

Course Dessert

Cuisine American

Keyword 7 layer bars, healthy layered cookies, layered cookie bars, layered cookies

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 2 hours hours

Servings 12

Calories 298kcal

Ingredients

bottom layer

• 2 cups blanched almond flour
• 1/4 cup coconut oil
• 1/4 maple syrup
• 1 tsp vanilla
• 1/2 tsp salt

coconut, cashew and chocolate topping

• 1/2 cup shredded coconut
• 1/2 cup chopped cashews
• 3/4 cup chocolate chips

caramel layer

• 3 tbsp maple syrup
• 3 tbsp coconut oil
• 2 tbsp of peanut butter or nut butter of choice
• 1/2 tsp vanilla
• 1/4 tsp salt

coconut cream layer

• 1/2 cup coconut cream hard part from canned coconut milk, blended
• 1 tbsp maple syrup

Instructions

• Preheat your oven to 350 degrees and grease an 8×8 pan or line it with parchment paper.
• Start by making your bottom layer. Combine all the bottom layer ingredients in a medium bowl. Mix until fully combined and the press mixture into the 8×8 pan in an even layer. Place your pan in the preheated oven and bake for 12-15 minutes.
• While the bottom layer is cooking, measure out the coconut, cashews, and chocolate chips for the next layer. Set them aside.
• Remove crust from the oven and let it cool. Leave your oven on.
• Now you can start to make the caramel sauce. In a small saucepan, add all the in ingredients over low heat. Slowly stir together until all ingredients have melted and are fully combined. Turn off the heat and set pan aside.
• Now that the crust has been cooling, sprinkle the measured coconut, cashews and chocolate chips over the crust. Then pour the caramel sauce on top. Set aside.
• In a medium bowl, make the coconut cream layer. Using a hand mixer or a whisk, cream together the coconut cream and maple syrup just until combined. Using a spoon, spoon the coconut mixture on top of the caramel layer.
• Place your pan back in the oven to bake for 25 more minutes.
• Remove the pan and let it cool for 30 minutes and then place it in the fridge or freezer for at least an hour. This allows the bars to fully set. Then slice the bars into 12 squares and enjoy!

Nutrition

Calories: 298kcal | Carbohydrates: 12g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Sodium: 161mg | Potassium: 122mg | Fiber: 3g | Sugar: 6g | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

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