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.
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 almond flour
- 1/2 cup gluten-free oat flour
- 1 Hu Kitchen chocolate bar, chopped
- 1/3 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 325°F and line an 8-inch square baking dish with parchment paper.
- Add the Medjool dates to a bowl and cover them with boiling water and allow them to soak and soften for 5 minutes.
- Drain the dates and add them to a blender with the maple syrup and pulse everything until you have a smooth paste, scraping down the sides as needed.
- Transfer the paste to a large mixing bowl along with the oat flour, almond flour, chopped pecans, oats, shredded coconut, and chopped chocolate. Mix everything with a spatula or spoon until you have a thick batter.
- Press the batter into the parchment lined baking pan until you have an even layer. Add additional chopped chocolate and pecans for aesthetics, if desired.
- Transfer the pan to the oven and bake the bars for 10-12 minutes, until they’re golden brown on top and along the edges.
- Allow the pan to cool completely before slicing them into bars. Drizzle them with optional melted chocolate before serving.
- Store the leftovers bars in the refrigerator for up to one week and freeze them 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