Here is a healthy twist to a timeless classic that your family will love. Instead of sweetened condensed milk, we use coconut milk and pure maple syrup. While the mixture simmers, it thickens and turns deliciously sweet and caramel-like. These magic cookie bars smell amazing while they bake in the oven! Great to make for parties, potlucks, and gift giving during the holiday season.

 

Ingredients

1 15-oz can Coconut Milk (full fat)

1/2 cup + 3 tbsp pure maple syrup

1 tsp pure maple syrup

1/3 cup coconut oil, melted

3/4 cup coconut flour

2/3 cup raw almonds, finely chopped

3/4 cup dark chocolate chips

1/2 cup unsweetened shredded coconut

 

Instructions

Preheat oven to 350°

 

  • Finely chop almonds in a food processor, set aside. Line an 8×8 inch baking pan with aluminum foil or parchment paper, spray with coconut oil.

 

  • In a medium size bowl, mix the coconut oil and 3 tbsp of pure maple syrup. Sprinkle in the coconut flour and mix well. Press dough into the baking pan, covering the bottom evenly. Bake for 6-7 minutes, until just lightly golden brown.

 

  • Remove from oven and sprinkle the top with chopped almonds, pressing into the crust slightly. Sprinkle chocolate chips on top and then the coconut flakes. Set aside.

 

  • In a large pot over medium-high heat, mix the coconut milk and pure maple syrup with a wire whisk. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes until the sauce is reduced by almost half.

 

  • Remove from heat and pour 1 cup of the sauce over the ingredients in the pan. Bake in the oven for 28-30 minutes or until golden brown on top.

 

  • Remove from the oven and cool at room temperature. Cover with foil and refrigerate until you’re ready to serve.