PALEO MAGIC COOKIE BARS , By Healthy Living and Lifestyle .
These Paleo and vegan friendly magic cookie bars are a healthier remake of the classic dessert! You'll never know they're gluten, grain, dairy and refined sugar free!
Prep Time: 10 minutes
Cook time: 58 minutes
Total time: 68 minutes
Servings: 16 Servings
• 1 Can Full-fat Coconut Milk Do NOT use low fat 14oz
• 1/2 Cup + 3 Tbsp Honey divided (Agave for Vegan version)
• 1/3 Cup Coconut oil at room temperature (should be the consistency of softened butter)
• 3/4 Cup Coconut flour Sifted (66g) *
• Pinch of salt
• 2/3 Cup Almonds finely chopped (87g)
• 3/4 Cup Dark chocolate chips dairy-free for vegan option
• 1/2 Cup Unsweetened coconut flakes
• In a large pot, set over high heat, whisk together the can of coconut milk and 1/2 cup of Honey (or agave), reserving the remaining honey for later. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Then, turn the heat down to medium and and simmer for 20 minutes, stirring frequently, until the sauce reduced by about half.
• Transfer the sauce to a large measuring cup to cool while you make the crust. Note: You should have about 1 1/4 cups of sauce left after cooking it.
• Once you've made the sauce, heat your oven to 350 degrees and line an 8x8 inch pan with parchment paper, spraying the sides generously with coconut oil spray. Note: It helps to spray the bottom of the pan before putting in the parchment paper, to secure it.
• In a large bowl, using an electric hand mixer, beat the remaining 3 Tbsp of honey with the coconut oil until smooth and creamy. Stir in the flour and pinch of salt until a wet dough forms.
• . . .
Read More this full recipes at PALEO MAGIC COOKIE BARS
These Paleo and vegan friendly magic cookie bars are a healthier remake of the classic dessert! You'll never know they're gluten, grain, dairy and refined sugar free!
Prep Time: 10 minutes
Cook time: 58 minutes
Total time: 68 minutes
Servings: 16 Servings
INGREDIENTS:
• 1 Can Full-fat Coconut Milk Do NOT use low fat 14oz
• 1/2 Cup + 3 Tbsp Honey divided (Agave for Vegan version)
• 1/3 Cup Coconut oil at room temperature (should be the consistency of softened butter)
• 3/4 Cup Coconut flour Sifted (66g) *
• Pinch of salt
• 2/3 Cup Almonds finely chopped (87g)
• 3/4 Cup Dark chocolate chips dairy-free for vegan option
• 1/2 Cup Unsweetened coconut flakes
INSTRUCTIONS:
• In a large pot, set over high heat, whisk together the can of coconut milk and 1/2 cup of Honey (or agave), reserving the remaining honey for later. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Then, turn the heat down to medium and and simmer for 20 minutes, stirring frequently, until the sauce reduced by about half.
• Transfer the sauce to a large measuring cup to cool while you make the crust. Note: You should have about 1 1/4 cups of sauce left after cooking it.
• Once you've made the sauce, heat your oven to 350 degrees and line an 8x8 inch pan with parchment paper, spraying the sides generously with coconut oil spray. Note: It helps to spray the bottom of the pan before putting in the parchment paper, to secure it.
• In a large bowl, using an electric hand mixer, beat the remaining 3 Tbsp of honey with the coconut oil until smooth and creamy. Stir in the flour and pinch of salt until a wet dough forms.
• . . .
Read More this full recipes at PALEO MAGIC COOKIE BARS
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