Magic Bars

Yes, these babies taste every bit as good as they look!  I have always been a huge fan of magic cookie bars.  I posted a few months ago Danielle Walker's seven layer bars which are a paleo version of that cookie.  They are beyond amazing but probably the most labor intensive dessert I make.  So with that said they don't get made as often as I want to eat them!  I recently found sugarfreemom.com and am loving it.  There are many great recipes here and this one happens to be from her new cookbook.  The recipe uses sunflower seeds for the crust to make it a nut-free dessert but since we have no nut allergies in our house I used pecans instead and it turned out very tasty.   She also recommends graham crackers for the crust as another option. These are very easy to make and I can't wait to hear if you guys enjoy them too!

Ingredients:

• 1 can coconut milk
• 1/4 cup coconut sugar

Crust:

• 1 cup sunflower seeds or nuts of choice
• 1/2 cup shredded coconut
• 1/4 tsp cinnamon
• 1 tsp vanilla extract
• 1 tsp pure stevia 
• 1/4 tsp salt
• 1/4 cup butter

toppings:

• 1 cup sugar-free chocolate chips
• 1/2 cup shredded coconut

Directions:

1. Over low heat combine the coconut milk and coconut sugar in a small saucepan and bring to a boil.  Simmer uncovered for 30 minutes, stirring constantly until reduced and thick. Set aside.
2. Preheat oven to 350 degrees.  For the crust, pour the seeds or nuts into a food processor and process until they resemble flour.  Combine the remaining crust ingredients with the processed seeds/nuts until incorporated.
3. Line an 8x8 baking dish with parchment paper and grease or spray with non-stick cooking spray.  Spread and press the crust onto the parchment paper.  Pour coconut milk mixture over the crust.  Top with 1/2 cup chocolate chips, then shredded coconut, and then remaining chocolate chips.  Bake for 30 minutes. Let cool for 15 minutes.  Remove onto a cutting board to slice into 12 squares or refrigerate until ready to serve.