I grew up eating these delicious, sticky, caramelized squares of graham cracker crumbs, condensed milk, chocolate and hearty sweetened coconut. When I picked up some coconut condensed milk at the store on a whim (ie: in the sale section!), I knew I had to make a version I could safely eat. I’ve been eyeing out this in the cupboard ever since and felt compelled today to make something tasty!
Crust:
- 1 cup finely ground almond flour
- 1/4 cup coconut flour (I like Bob’s Red Mill!)
- 1 tbsp makuna honey
- 1 tsp salt
- 1/4 cup almond butter
Topping:
- Coconut condensed milk (1.5 cups)
- Enjoy life chocolate chips (liberal amount)
- Ground coconut flakes ~1 cup
If you can find this brand at your store, I loved it! I’m sure there are others, but with pure coconut milk and simple cane sugar, this can’t be beat. Of course, this is NOT a sugar-free recipe, so if you find that sugar is a source of significant inflammation, you are following a Whole30 diet or if you are healing from conditions such as Candida, it’s best to avoid this recipe for the time being. Just bookmark it for later or make for your family/friends! š
RECIPE
- Pre-heat the oven to 350 degrees.
- Mix the crust ingredients together until you reach a shortbread consistency.
- Evenly press the mixture into a 8 in x 8 in pan and put in the oven at 350 degrees for ~10 minutes until golden brown.
- Take out of the oven and add the coconut condensed milk followed by your chocolate chips and coconut.
- Put back into the oven for another 15 minutes.
- Take out when slightly brown and coconut condensed milk is bubbling.
- Let cool for 30 minutes. Cut and enjoy!!
For a pdf copy of the recipe, simply click here: Paleo Magic Cookie Bars
