Magic Bars

This rich and indulgent vegan magic bar recipe transforms simple ingredients into a decadent treat that satisfies both sweet cravings and dietary preferences. The combination of toasted coconut with melty chocolate chips creates that classic magic bar experience without any animal products.

I first discovered these bars when looking for a dairy free option for a potluck where several guests had dietary restrictions. They disappeared faster than any other dessert that day and have become my go to treat whenever I need something quick yet impressive.

Ingredients

• Rolled oats: Form the perfect sturdy base while adding wholesome texture and a slight nuttiness
• Walnuts: Provide rich flavor and healthy fats that help bind everything together
• Coconut flakes: Bring that signature magic bar texture and toast beautifully for complex flavor
• Coconut sugar: Offers a caramel undertone that makes these bars truly special
• Cinnamon: Adds a subtle warmth that complements the chocolate beautifully
• Molasses: Gives depth and rich complexity to the cookie base
• Canned coconut milk: Creates the perfect binding agent while adding creaminess without dairy
• Dairy free chocolate chips: Melt into pockets of sweetness throughout the bars
• Salt: Enhances all the flavors and balances the sweetness perfectly

Step-by-Step Instructions

Prepare the oven:

Heat your oven to exactly 350°F to ensure even baking and proper toasting of the coconut flakes. This temperature is crucial for achieving the right texture.

Make the cookie base:

Process the oats, walnuts, coconut flakes, coconut sugar, cinnamon and salt in your food processor using short pulses until you have a consistent crumb size. This creates a uniform texture that will hold together beautifully once baked.

Add the wet ingredients:

Pour in the coconut milk and molasses then process on high speed until the mixture begins clumping together. You want it just moist enough to hold when pressed but not so wet that it becomes sticky or difficult to work with.

Form the base:

Transfer the dough to an 8×8 baking dish and use your fingertips to press it firmly and evenly across the entire surface. Take your time with this step to ensure a level base that will bake uniformly.

Add the toppings:

Sprinkle chocolate chips evenly across the pressed cookie base followed by coconut flakes and optional oats. Distribute them thoughtfully for consistent flavor in every bite.

Finish with coconut milk:

Drizzle the remaining coconut milk over the entire surface which helps create that magical binding effect as everything bakes together.

Bake to perfection:

Place the pan in your preheated oven and bake for 25 minutes or until the coconut flakes turn a beautiful golden brown color indicating they've toasted properly.

Cool completely:

Allow the bars to cool for at least 15 minutes before cutting. This cooling period is crucial for the bars to set properly and hold their shape when sliced.

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My favorite aspect of this recipe is how the coconut flakes transform during baking. They develop this incredible nutty aroma and crispy texture that elevates the entire dessert. My nephew who claims to hate coconut devoured three of these bars before I revealed the ingredients which has become our family's favorite baking joke.

Substitution Guide

The beauty of this recipe lies in its flexibility. If you need to avoid nuts completely replace the walnuts with sunflower seeds or more oats. The texture will be slightly different but still delicious. For those avoiding coconut try using oat milk instead of coconut milk though the bars will be less rich. You can swap the chocolate chips for dried fruits like cranberries or cherries for a different flavor profile.

Storage Tips

These magic bars maintain their best texture when stored at room temperature in an airtight container for up to 5 days. For longer storage wrap individual pieces in parchment paper then place in a freezer safe container where they will keep for up to 3 months. To thaw simply leave at room temperature for about 30 minutes. Avoid refrigerating as this can make the texture too firm and less enjoyable.

Serving Suggestions

While these magic bars are perfect on their own they transform into an extraordinary dessert when warmed slightly and topped with a scoop of vegan vanilla ice cream. The contrast between warm bar and cold ice cream creates a memorable treat. For gatherings cut them into smaller pieces and arrange on a platter with fresh berries for a beautiful presentation that looks far more complicated than the actual preparation.

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Frequently Asked Questions

→ Can I make these bars gluten-free?

Yes! Just ensure you use certified gluten-free rolled oats for the recipe. The other ingredients are naturally gluten-free.

→ What can I use instead of coconut sugar?

You can replace coconut sugar with soft medjool dates for a natural sweetener, or substitute it with the same quantity of another granulated or liquid sweetener. If using a liquid sweetener, slightly reduce the coconut milk in the cookie base.

→ How do I store these vegan bars?

Store the magic bars in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. They can also be frozen for longer preservation.

→ Can I customize the toppings?

Absolutely! Experiment with chopped nuts, dried fruits, or different types of chocolate for creative variations on the basic recipe.

→ Do I need a food processor for this recipe?

While a food processor makes it easier to create the cookie base, you can use a blender or manually mix the ingredients by finely chopping the nuts and combining them with the rest of the dry ingredients.