disclaimer: this post may contain affiliate links.
Holidays are coming, and if you’re anything like me, you’re on the hunt for treats to share that aren’t incredibly time-consuming or labor intensive. Over the years, I’ve learned that if it isn’t easy or uncomplicated, then I’m probably not going to have a great time making desserts! Don’t get me wrong, there are times where I’m inspired to throw together something complex. But by and large, simple is the way to go. Especially for those of us with food sensitivities, who are already batch cooking, meal planning, and prepping a bunch in the kitchen, we want treats that don’t require more large chunks of time.
Why just “magic” instead of “seven layer”? I know, by all accounts, that seven layer bars are not difficult to make. But they sure do involve a bunch more steps when trying to Paleotize them! I wanted something easier, with just as much flavor and “treat” appeal. These bars have only three layers but are just as delicious as any seven layer bar I’ve tried! And way simpler.
Beyond the seven layer bar, I was inspired to make these by a magic bar I tried from a Paleo baking company on Cape Cod. That one had eggs in it (this was before I knew about my egg white sensitivity) and I have to say, these are just as good, if not better!! I’ve learned that, while I can tolerate the yolks well, egg whites just don’t agree with me. But one of the advantage of almond flour is that it doesn’t need eggs to bake up beautifully.
Although I used walnuts on top, feel free to swap out for almonds or cashews. Pecans might also work really well. But walnuts remain my favorite, because they have this buttery and even woodsy flavor that balances out the sweet nicely. Finally, you can easily make these vegan by swapping maple syrup for honey.
Paleo Magic Bars (Paleo, Egg Free)
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tsp vanilla extract
- 1/4 cup and 1 Tbsp coconut oil, melted
- 1/4 cup and 1 Tbsp honey, melted
- 3/4 cup Enjoy Life chocolate chips
- 1 cup walnuts
- 1 Tbsp honey melted
- 1/4 tsp sea salt
- 1 cup flaked coconut
- dash sea salt
Preheat oven to 350 degrees and heat medium sized pan on stove over low-medium heat
Combine almond flour through sea salt and combine well. Add vanilla extract, melted coconut oil and honey. Stir well to combine.
Line an 8 x 8 pan with parchment paper. Pour in crust and press down gently with bottom of spoon or clean fingers until evenly spread. Wipe out bowl.
Toast walnuts for 2-3 minutes and transfer to the bowl, adding sea salt and honey and stirring well to combine.
Top crust with chocolate chips, then walnuts.
Toast coconut with sea salt for 2 minutes, just till they get the slightest bit brown.
Add toasted coconut to pan.
Bake for 35 minutes or until crust has puffed up and toasted nicely.
Slice into bars. Keeps in fridge for several days; also freezes well.