I made these vegan magic cookie bars for my family’s holiday party last month. The chocolate and coconut made the bars loaded, and my grandma said they were the best dessert she had ever served.
The recipe is simple, making it accessible for anyone looking to create a delicious vegan dessert. Each layer adds texture and flavor, resulting in a decadent treat that’s both satisfying and guilt-free.
Decadent Vegan Magic Cookie Bars Recipe
These Vegan Magic Cookie Bars feature a buttery crust made from oats and almonds, layered with sweetened condensed coconut milk, chocolate chips, and coconut flakes. The bars are easy to make and perfect for sharing, serving about 12 squares.
Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 cup sweetened condensed coconut milk (store-bought or homemade)
- 1 cup vegan chocolate chips
- 1 cup shredded coconut
- 1/2 cup chopped nuts (e.g., walnuts or pecans) optional
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- Make the Crust: In a bowl, mix together the rolled oats, almond flour, melted coconut oil, maple syrup, and a pinch of salt until combined. Press the mixture evenly into the bottom of the prepared baking dish.
- Add Layers: Pour the sweetened condensed coconut milk over the crust, then sprinkle the chocolate chips, shredded coconut, and nuts evenly on top.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the chocolate is melted.
- Cool and Slice: Allow the bars to cool completely in the pan before lifting them out using the parchment paper. Slice them into squares and serve.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 12 squares
- Calories: 180kcal
- Fat: 9g
- Protein: 2g
- Carbohydrates: 24g
I keep the bars in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The bars stay loaded, and I let them come to room temperature before serving.
