Primal Coconut Magic Bars
Alright, so it has been about 5 months since my last post. I have no excuse except to say, football season, a trip to Las Vegas and then it was Christmas. Anyway, I made this recipe on New Years Eve because I had a craving. It is not quite paleo, there is some sugar in there but it is a holiday treat. The bars would not get the caramelized, hardened state without some sugar and would just fall apart.
Unfortunately I don't have a pic because it was New Years and I was very busy cleaning and preparing but I will share the recipe all the same.
Base:
1 package ground pecans (about 1 1/3 cups)
2 Tbsp cocoa
1 Tbsp Maple syrup
1- 2 Tbsp coconut oil
Filling:
1 can Thai kitchen coconut milk
1/4 cup sucanat (Used a lot in Clean Eating recipes, it is natural, ground sugar cane. You can usually find it in health food stores.)
Topping:
1 cup unsweetened coconut flakes
3/4 cup dark chocolate chips (the higher the cocoa % the better)
3/4 cup chopped walnuts
Heat oven to 350 degrees.
Mix together the first 3 ingredients and then add in 1 Tbsp of the coconut oil, mix well until combined. Add a little more oil if needed but I have discovered with this type of crust that less is better. If you put too much in, it will loosen up too much in the oven and won't stay together. Press the crumbs into a 9" square pan lined with parchment paper. Bake 20 - 25 minutes, watch carefully near the end, you don't want it to burn.
Meanwhile, scoop the thick cream off the top of the can of coconut milk and mix with sucanat in a small saucepan. (set the watery stuff in the can aside for another use) Heat the coconut milk mixture over medium, stirring frequently. When it begins to thicken and coats the spoon, it is ready.
Pour the coconut milk mixture over the crust, working quickly and spread out. Sprinkle the chocolate chips on top, followed by the coconut and then the walnuts. Pop back into the oven for 25 - 30 minutes or until lightly browned.
These were delish. A good treat when surrounded by boxes of chocolates and non paleo, sugary holiday baking.
Unfortunately I don't have a pic because it was New Years and I was very busy cleaning and preparing but I will share the recipe all the same.
Base:
1 package ground pecans (about 1 1/3 cups)
2 Tbsp cocoa
1 Tbsp Maple syrup
1- 2 Tbsp coconut oil
Filling:
1 can Thai kitchen coconut milk
1/4 cup sucanat (Used a lot in Clean Eating recipes, it is natural, ground sugar cane. You can usually find it in health food stores.)
Topping:
1 cup unsweetened coconut flakes
3/4 cup dark chocolate chips (the higher the cocoa % the better)
3/4 cup chopped walnuts
Heat oven to 350 degrees.
Mix together the first 3 ingredients and then add in 1 Tbsp of the coconut oil, mix well until combined. Add a little more oil if needed but I have discovered with this type of crust that less is better. If you put too much in, it will loosen up too much in the oven and won't stay together. Press the crumbs into a 9" square pan lined with parchment paper. Bake 20 - 25 minutes, watch carefully near the end, you don't want it to burn.
Meanwhile, scoop the thick cream off the top of the can of coconut milk and mix with sucanat in a small saucepan. (set the watery stuff in the can aside for another use) Heat the coconut milk mixture over medium, stirring frequently. When it begins to thicken and coats the spoon, it is ready.
Pour the coconut milk mixture over the crust, working quickly and spread out. Sprinkle the chocolate chips on top, followed by the coconut and then the walnuts. Pop back into the oven for 25 - 30 minutes or until lightly browned.
These were delish. A good treat when surrounded by boxes of chocolates and non paleo, sugary holiday baking.
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