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Recipe of the Week: Dark Chocolate Macadamia Nut Magic Bars
These gluten-free, vegan and Paleo sweet treats will hit the spot
A stack of chocolate and coconut bars.
Seattle baker Rachel Conners, she of the scrumptious baking blog Bakerita, has made some serious magic with these dark chocolate- and vegan caramel-filled goodies. The bars not only have a healthy twist—Conners crafted them so they’d fit gluten-free, Paleo and vegan lifestyles—but a tropical one as well.
Inspired by a trip to Costa Rica, she added a touch of coconut and lime to the crust for what she notes on her blog “adds a nice brightness when you take a big bite.”
Below, you’ll find all the ingredients necessary to whip these babies up. Head to Bakerita for the full instructions on how to do so.
Author: Rachel Conners
Serves: 16 bars
Ingredients
For the caramel
- 1 15.5 ounce can coconut milk (full-fat)
- ½ cup coconut palm sugar
- 2 tablespoons coconut oil
- ½ teaspoon vanilla extract
For the crust
- ½ cup almond flour
- ⅓ cup unsweetened shredded coconut
- 1 teaspoon lime zest
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 2 tablespoons coconut butter, melted (can sub with coconut oil)
For the toppings
- ¾ cup dark chocolate chunks (make your own for 100% Paleo)
- ½ cup coarsely chopped macadamia nuts
- ½ cup unsweetened flaked coconut
- Flaky sea salt