Low Iodine Paleo Coconut Magic Cookie Bars
Total time1 hr 45 min
Prep time15 min
Cook time30 min
4.6(9)
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Learn more →Ingredients
16 servings
For the crust
- 1 ½ cups almond flour
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the coconut caramel
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp maple syrup
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For the layers
- 1 cup dairy free chocolate chips
- 1 cup unsweetened shredded coconut
- ¾ cup raw pecans, roughly chopped
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles later.
- 2
In a mixing bowl, stir together the almond flour, melted coconut oil, 2 tbsp maple syrup, and 1/4 tsp salt until the mixture resembles damp sand and holds together when pressed. Press it firmly and evenly into the bottom of the prepared pan in a compact, uniform layer.
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