Also known as Magic Cookie Bars, these yummy paleo cookies are a better for you version of the original classic seven layer bars recipe…totally worth the extra effort and to be enjoyed in moderation, as with all things!
Better still, they’re paleo, gluten free, dairy free, and refined sugar free. You’re welcome!!
Paleo Hello Dolly Cookie Bars
Coconut milk caramel:
- 1 can full fat coconut milk
- 1/2 cup coconut palm sugar
- 2 tablespoons coconut manna (also called coconut butter)
- 1/2 tsp pure vanilla extract
- 1 cup almond flour (we like Bob’s Red Mill)
- 1/2 tsp ground cinnamon
- 1/2 tsp Himalayan Pink Salt (fine)
- 3 TBSP coconut manna, melted
- 3/4 cup Lily’s Dark Chocolate Baking Chips
- 1/2 cup chopped walnuts
- 1/4 cup chopped almonds
- 1/2 cup unsweetened coconut flakes
To make the coconut milk caramel:
- Heat the coconut milk and sugar in a heavy saucepan over medium heat, stirring often. When the coconut milk begins to boil, lower the heat and simmer for about 30 minutes to reduce the mixture by 1/3 to 1/2. Stir very often to prevent the sugar from scorching. The goal is to achieve a consistency similar to a thick condensed milk or caramel sauce. Once the desired consistency is reached, add the coconut manna and pure vanilla extract. Stir well to combine, and remove from heat; keep in a warm place.
To make the bars:
- Preheat oven to 350 degrees and line an 8×8” pan with parchment paper. Lightly grease with coconut oil.
- In a medium size bowl, mix the almond flour, cinnamon, salt, and coconut manna. Pour into the prepared baking pan and using your fingers or a spatula, press the mixture down into an even layer that covers the bottom of the pan.
- Sprinkle the chocolate chips, chopped nuts and coconut flakes evenly over the crust, then pour the coconut milk caramel over everything.
- Bake for 25 – 30 minutes until lightly browned.
- Chill in the refrigerator until completely chilled and set (about 60 minutes). Cut into bars and serve.
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, BCHHP, CNHP, DHP