Gluten Free Vegan Magic Bars Recipe

Remember Magic Bars? Layered bar cookies that stared out with a graham cracker crust and ended up with a can of sweetened condensed milk poured all over? I think they are called Magic Bars because they come together in a flash and something about that sweetened condensed milk just pulled the whole thing together.

I had already mastered making gluten-free, grain free magic bars but I decided to try out a vegan version. This means no dairy which means…yep, you guessed it – no sweetened condensed milk. Would this mean no magic?

With hardly any more work than opening up that can of sweetened condensed milk, you can whip these up and make a little gluten-free, vegan magic of your own!

I topped my magic bars with dairy free chocolate chips, almond slivers, maraschino cherries and coconut. I really love the combination of the sweet cherries with the dark, rich chocolate and the crunch of the nuts. The beauty of these bars is that you can change up the toppings to suit your own tastes.

Gluten Free Vegan Magic Bars Recipe

Ingredients

2 cups blanched almond flour
2 tablespoons sugar
1/2  cup agave nectar – use divided
3 tablespoons melted non-dairy butter substitute (such as Earth Balance)
¼ teaspoon kosher or fine sea salt
1 cup coconut milk – shake can well before measuring
2 tablespoons cornstarch or arrowroot powder
2 cups dairy free chocolate chips
½ cup maraschino cherries, drained, patted dried and quartered
1 cup sliced or slivered almonds
1½ cups sweetened flaked coconut

Directions

Preheat oven to 350 degrees. Spray a 9 inch by 12 inch baking dish with gluten-free non-stick cooking spray.

In a mixing bowl, mix the almond flour with the sugar, 1/4 cup agave, melted non-dairy butter substitute and salt until well combined. Moisten hands with water and pat the mixture into the bottom of the prepared pan.

In another mixing bowl, whisk together the coconut milk, remaining 1/4 cup agave or honey and cornstarch. Pour over the almond crust. Sprinkle the chocolate chips, cherries, almonds and coconut evenly over the top. Gently press down.

Bake for 35 – 40 minutes or until the almonds and coconut flakes are browned and toasty.

Let cool. It is easier to cut into squares if you refrigerate for about an hour to let everything set.

Cut into squares.

Servings

A gluten free recipe that serves 6 people.

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