Paleo Magic Crack Bars

Paleo Magic Crack Bars

Ooey, gooey Magic Crack Bars that are paleo and oh so good! 

I really didn’t know what to call these. Some people said magic bars, some said to call them orgasm bars. Anyway… they are a mix between a double chocolate turtle bar and hello dolly squares. And they are paleo. AND they are so freaking good they will blow your mind. 

With a chewy chocolate cookie layer underneath the magical coconut caramel. This babies will get eaten up in no time! 

Make sure to refrigerate your coconut milk before using, for at least a couple h0urs – overnight is better. When you open the can, scoop out the part that has thickened up into a cream and discard the excess water. If you find that the remaining part is very clumpy, you can give it a quick blend before putting into your pot. 

Check out the recipe for my Paleo Magic Crack Bars below!

Paleo Magic Crack Bars

Make: 16 bars

Ingredients

For the chocolate cookie layer:

1/2 cup creamy cashew butter

1/2 cup coconut sugar

2 eggs

1 tsp pure vanilla extract

1/3 cup coconut flour

1/3 cup cocoa powder

pinch salt

For the caramel layer:

1 and 1/3 cups full fat coconut milk (chill in fridge before using and discard extra water – you can blend it up if it looks very chunky) 

5 Tbsp organic coconut sugar

1 tsp pure vanilla extract

1/2 tsp fine grain sea salt

3/4 cup chopped pecans

1/3 cup coconut flakes 

1/3 cup dark chocolate chips

Instructions

1. Preheat your oven to 350 degrees and line an 8 x 8″ baking dish with parchment paper along the bottom and up the sides.

2. To make the cookie layer: Mix together the cashew butter, coconut sugar, and eggs until creamy, with a hand or stand mixer. 

3. In a separate bowl, combine the coconut flour, cocoa powder and salt. Stir dry mix into the wet ingredients until fully combined. The dough will be very sticky, so chill it in the fridge for about 5 minutes until it firms up. 

4. Once firm, press the chocolate cookie dough into the parchment lined baking dish, using slightly wet hands. Press it into the bottom of the dish. Bake in preheated oven for about 10 minutes. 

5. To make the caramel, heat the coconut milk and coconut sugar over medium heat in a small saucepan, stirring to blend. Bring the mixture to a boil. 

6. Once boiling, reduce the heat to a simmer  and continue to cook, until mixture is thickened and a deep caramel colour. 

7. Remove from heat and stir in the vanilla, salt, chopped pecans and coconut, then spread the mixture over the cooked chocolate cookie layer and return to the oven to bake for another 12 minutes.

8. Remove from oven and immediately sprinkle with the chocolate chips. Cover with a tin foil to help them melt. Once they melt, use a toothpick to gently swirl the melted chocolate all over the top of the bars.

9. Chill in the refrigerator until completely cooled, then cut into squares and serve. Store leftovers covered in the refrigerator. Enjoy!

xo

Amanda 

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Apple Potato Latkes

Apple Potato Latkes

Sweet and savoury apple potato latkes! 

A sweet twist to your classic Potato Latkes for Chanukah! I like to make mini bite sized ones too, so they’re easy to just pop in yo mouth. Make your own homemade applesauce or cinnamon sour cream dip to go with and you have an AMAZING treat. Check out the recipe below.

Apple Potato Latkes

Makes: about 12 latkes

Ingredients

2 macintosh apples, peeled and cored

2 large or 3 medium russet potato, peeled

1 medium yellow onion, peeled

 ⅔ cup of tapioca or potato starch (you can also use flour if you’re not gluten free)

3 large eggs

2 teaspoons kosher salt

1 ¼ teaspoons GF baking powder

½ teaspoon black pepper

Oil for frying

Instructions

  1. Coarsely grate the apples, potato and onion. I grate mine in my food processor with the grater attachment. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible.
  2. Put the shredded mixture in a large bowl. Add the starch eggs, salt, baking powder and pepper, and mix until the flour is absorbed. 
  3. In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot, drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. I like to form them in my hand first to make sure they stick together. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook on the other side another 2 to 3 minutes. Latkes may need more time depending on size and thickness. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with applesauce or sour cream.
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