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    Home » Recipes » Coconut Slices

    Vegan Gluten-Free Magic Bars

    Published: Feb 18, 2014 · Modified: Dec 1, 2017 by Audrey · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    If you thought easy magic bar days are over when you went on a gluten-free or vegan diet, you're in for a treat! Gluten-free graham crackers? Vegan sweetened condensed milk? No problem with this recipe! Magic bars are a classic, and it's one of the easiest desserts to throw together — in fact, this recipe is quite fool proof, if you ask me :)

    Vegan Gluten-Free Magic Bars | Gluten-Free Vegan Love

    You'll need to first prepare a batch of this vegan sweetened condensed milk recipe, but the good news is that it can be prepared days in advance and just stored in the fridge. That way you'll have it on hand whenever you feel like whipping up a batch of vegan gluten-free magic bars.

    Also, traditionally you'd use chopped walnuts or pecans in this recipe. I only happened to have almonds on hand this time around, and it tasted great just the same.

    Vegan Gluten-Free Magic Bars Recipe

    Note: this recipe is from before I went totally refined sugar-free.
    Print

    Vegan Gluten-Free Magic Bars

    Vegan Gluten-Free Magic Bars | Gluten-Free Vegan Love
    Print Recipe
    • Author: Audrey @ Unconventional Baker
    • Prep Time: 30 mins
    • Cook Time: 35 mins
    • Total Time: 1 hour 5 minutes

    Ingredients

    Base Layer

    • 1 ½ cups almond flour
    • 1 cup dessicated coconut
    • ¼ tsp salt
    • 5 tbsp coconut oil, melted

    Topping Layer

    • 1 ½ cups vegan sweetened condensed milk
    • 1 cup chopped nuts (I used almonds)
    • 1 cup semi-sweet non-dairy chocolate chips
    • 1 cup shredded coconut

    Instructions

    1. Preheat oven to 350F. Line a square 8x8 pan (or one of similar size) with parchment paper.

    2. Mix all base ingredients in a bowl. Transfer to the baking pan, spread around evenly and press down firmly and evenly to flatten the base. Place pan in oven and bake for 15 mins until the crust begins to get lightly golden around the edges.

    3. Remove pan from oven. Pour half the condensed milk over the base. Sprinkle the nuts down, then the chocolate chips, and finally the shredded coconut over the condensed milk. Pour remaining condensed milk on top. Place back in the oven and bake for 20 minutes more.

    4. Remove from oven and cool down to room temperature. Once cool enough you can place the pan in the freezer for about an hour or in the fridge for a few hours to let them set. Cooling the bars makes cutting easier. When ready, cut bars into squares and enjoy!

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    Reader Interactions

    Comments

    1. Karissa says

      February 24, 2014 at 2:49 pm

      These remind me of beach cookies from Chloe's Vegan Desserts which are vegan but sadly not gluten free! I need to try your recipe!

      Reply
      • Audrey says

        February 24, 2014 at 9:42 pm

        Hey Karissa,

        Had to look up what those beach cookies are about, and you’re right it’s quite similar to a magic bar. You can actually make her recipe, but just sub the base of this recipe for the graham cracker crust too, which will make it gluten-free. I might try that too sometime just for fun :)

        Reply

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    I'm Audrey—a baker, blogger, and author who loves to create and explore simple, wholesome, and allergy-friendly recipes. I hope you enjoy the site and find something yummy to make!

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