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


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


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!




Pumpkin Pie Streusel Bars

Pumpkin Pie Streusel Bars

Easy gluten-free pumpkin pie bars with a sweet and buttery oatmeal streusel topping!

Just in time for Thanksgiving I have another pumpkin recipe for you guys! I’ve never been a huge fan of baking pies, as the crust can be super fussy and is hard to make gluten-free! The smell of oatmeal and cinnamon baking in the oven reminds me of Fall, and melds perfectly with sweet pumpkin filling.

I used a mix of gluten-free oats and oat flour, to help the streusel have a more traditional texture like when using all-purpose flour. This streusel crust and topping can be used with any fruit filling variation and makes an amazing crumble topping!

The crust and topping is buttery and crispy. You can use butter or ghee, either works perfectly! I added 2 tbsp of my favourite Lee’s Provisions Maple Baby Ghee for that extra maple, Fall flavour. If you don’t have any maple flavoured ghee, try adding a couple of tablespoons of maple syrup to get that same flavour. 

Eat them as is, or top them off with some whipped cream (coconut whipped cream is great too). 

These are a treat for anyone in the family, even those who are not gluten-free! Check out the recipe below!

Pumpkin Pie Streusel Bars

Yield: 16 bars 


For the crust and topping:

1 1/4 cups gluten-free oat flour (pulse oats in food processor or blender)

2 cups gluten-free rolled oats

1 tablespoon cinnamon

1 cup brown sugar

1/4 teaspoon salt

3/4 cup + 2 tablespoons unsalted butter or ghee, melted (I use 2 tbsp of Lee’s Maple Baby Ghee)

For the filling:

1 15-ounce can (about 2 cups) pumpkin puree 

2 large eggs

1/3 cup granulated sugar

1/3 cup brown sugar

2 1/2 teaspoons pumpkin pie spice*

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup evaporated milk 


1. Preheat the oven to 350∞F. Line an 8″ x 8″ pan with parchment paper and set aside.

2. In a large mixing bowl, stir together the oat flour, oats, cinnamon, sugar and salt. Stir in the butter until well combined.

3. Pat half of the mixture firmly onto the bottom of the prepared pan. Bake for 18-22 minutes or until lightly golden brown. The crust will bubble during baking. Let the crust cool for 5-10 minutes while preparing the filling.

6. In a large mixing bowl, stir together all the filling ingredients. Pour evenly over the crust and bake for 12 minutes.

7. Remove from the oven and add tablespoons of the remaining oat topping over the filling. It will be a very thick layer and don’t worry if some of it sinks a little into the filling. Bake for another 30 minutes or until the filling is golden brown and firm and the middle is set.

8. Let cool for 1 hour and serve as is or with whipped cream! Cool completely before covering. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.


*If you want to make your own pumpkin spice mix: 1 teaspoon cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg.


Hello Dollies

Hello Dollies

Hello Dolly!

One of my all time favourite desserts are Hello Dollies. I generally just love any kinda of dessert bar, square, anything that has a crust really. Since being gluten-free, one of the hardest things for me was finding a great crust recipe, that resembled that typical graham cracker crust with just the right amount of crumble.

Guess what!? I finally found and amazing gluten-free crust recipe, that can be used as a base for so many desserts!

Today I have some classic Hello Dollies for you. Ooey-gooey and packed with chocolate, coconut flakes and pecans, a combo that can’t be beat.

Check out the recipe!

Hello Dollies (GF)

  • Crust: **I doubled the ingredients for thick crust
  • 1/4 cup almond flour, coconut flour and flaxseed meal
  • 1/4 cup of butter, melted
  • 1 1/2 cups chocolate chips
  • 1 cup shredded coconut
  • 1 cup pecans, coarsely chopped
  • 1/3 cup sweetened condensed milk (just under half a small can)


  1. Preheat oven to 350 degrees.
  2. Melt butter in microwave in heatproof bowl until just melted when stirred. Add almond flour, coconut flour and flax meal. Mix and then press evenly into the bottom of 8×8 baking pan. Bake crust for 8 mins, until firm and slightly golden.
  3. Layer coconut, pecans and chocolate chips on top of baked crust. Pour sweetened condensed milk over whole mixture.
  4. Bake in oven for 25 to 30 minutes, or until the top is light brown.
  5. Cool them down in the fridge – makes them easier to cut and enjoy!