Healthy Magic Cookie Bars

Healthy magic cookie bars with chocolate, pecans, and coconut. These copy-cat bars are vegan, gluten-free, and naturally sweet with dates and maple syrup.

Happy Saturday!

I’m back home today after a quick trip this week to California.

And by quick I mean flying in for dinner and back the next day.

This year, I vowed to say yes to all the opportunities to travel, and so far I’ve kept that intention fulfilled.

I’ve got admit, though, that my eyelids are heavy as I’m writing this.

Traveling can be exhausting, so it’s always nice to come home to something sweet, like these Healthy Magic Cookie Bars waiting for me in my fridge.

You only need 7 ingredients to make these energizing bars that are equal parts sweet and nutritious.

To be honest, I’m not sure if I’ve ever eaten a “real” magic bar.

This means I also haven’t had a magic cookie bar, 7-layer bar, coconut dream bar, Hello Dolly Bars, or this sweet chewy bar by any other of its nicknames.

Have you you?

Well, these bars are packed with chocolate, coconut, pecan, and caramel flavors and they taste like magic, so that counts, right?

These Healthy Magic Cookies Bars skip the layers and get down to business.

I guess you could say they’re “mixed up” magic bars, but trust me, it’s got texture and character in all of the right places.

These squares are naturally gluten-free with an oatmeal and pecan base.

A sweet and sticky refined sugar-free date and maple syrup paste hold the bars together.

Then we mix in the fun stuff –unsweetened shredded coconut, chocolate chunks, and chopped pecans.

These bars are chewy, satiating, and perfectly sweet.

Use a lower oven temperature to lightly bake the mix so the chocolate is melty and the pan tender and pliable.

Allow them to cool completely before cutting for cleaner squares, or embrace the gooey warm chocolate like I did and serve immediately.

They’re sturdy enough to hold their shape and soft enough to easily devour.

I used Hu Kitchen chocolate to keep this recipe refined sugar free and super clean.

Any of their refine sugar-free dark chocolate bars will work here, but I love the Cashew Butter & Vanilla Bean Dark Chocolate for a hint of cashew and vanilla.

These Healthy Magic Bars are  equal parts nutritious and indulgent.

I love that they so masterfully walk the tightrope between dessert and snack and in my kitchen I’ve loved them both.

Packed with protein and complex carbs, they are ideal as an energizing snack or pre/post workout fuel.

With a 15 minute prep time and short 12 minute bake time, these bars are perfect for meal prep.

Slice them up and wrap them in parchment paper for easy grab-and-go snacks or drizzle them with chocolate and serve as dessert.

If you make these Healthy Magic Cookie Bars, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Want more simple chocolate-y dessert bars?

Check out my Raw Vegan “Twix” Bars and Vegan Salted Snickers Bars.

Do you love this post and want more? Go to my homepage and subscribe to get recipe updates sent right to your inbox!

XO Lauren

Healthy Magic Bar Bars

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★★★★★

4.2 from 5 reviews

• Author: Flora & Vino
• Total Time: 27 mins
• Yield: 9-12 bars
• Diet: Vegan

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Description

Healthy magic cookie bars with chocolate, pecans, and coconut. These copy-cat bars are vegan, gluten-free, and naturally sweet with dates and maple syrup.

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Ingredients

• 1 cup of Medjool dates, pitted and packed
• 1/4 cup pure maple syrup
• 1/2 cup chopped pecans
• 1 cup gluten-free old-fashioned rolled oats
• 1/4 cup pecan flour (create your own by pulsing pecans in blender)
• 1/2 cup gluten-free oat flour (create your own by pulsing oats in blender)
• 1 Hu Kitchen chocolate bar, chopped
• 1/3 cup unsweetened shredded coconut

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Instructions

1. Preheat oven to 325°F and line an 8-inch square baking dish with parchment paper.
2. Add the Medjool dates to a bowl and cover with boiling water and allow to soak for 5 minutes to soften.
3. Meanwhile, create an oat-pecan flour by adding 1/4 cup pecans with 1/2 cup oats to a high speed blender and processing until you have a fine meal. Transfer the flour to a large mixing bowl.
4. Drain the dates, then add them to the same blender with maple syrup and pulse until you have a smooth paste, scraping down the sides as needed.
5. Transfer this paste to the large bowl along with the oat-pecan flour, chopped pecans, oats, shredded coconut, and chopped chocolate. Mix everything with a spatula or spoon until you have a thick batter.
6. Press the batter into the parchment lined baking pan until you have an even layer. Garnish with additional chopped chocolate and pecans for aesthetics, if desired.
7. Add pan to the oven and bake for 10-12 minutes, until golden brown on top and along the edges.
8. Allow pan to cool completely before slicing into bars. Drizzle them with optional melted chocolate before serving.
9. Store the leftovers bars in the refrigerator for up to one week and freeze for long term storage.

Notes

Recipe adapted from No Meat Athlete.

• Prep Time: 15 mins
• Cook Time: 12 mins
• Category: Dessert, Snack
• Method: Oven-Bake
• Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free

This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!