Healthier Magic “Seven Layer” Cookie Bars

Mary Draper
Aug 6
2 min read

Updated: Nov 21

I recently dropped off some of our bakery’s gf/df/v goodies to The Panetteria, a local bakery that carries our stuff, and my daughter picked out a few of their things for our family to share - one of which was a Magic Bar, and boy did it tempt me - I LOVE magic bars (and really, ANYTHING coconut). So instead of “gluten-ing” myself and paying for one magical bite, I decided to dust off my recipe for a better-for-you version. This version is rich, gooey, and satisfying, just like the classic — but more allergy-friendly. It’s gluten-free, grain-free, and can easily be dairy-free/vegan/refined sugar free (depending on the graham crackers & chocolate you use).

* I’m using our homemade gf/df/v/rsf graham crackers (made with almond flour - that you can also tweak and make low-carb-keto), that you can find here:

https://youtu.be/gOqtGF0zFGQ?si=mS7DLPpNdES1phjI

Or simply substitute the graham crumbs with 1 1/2 cups of almond flour, plus 2-3 tbsp of sweetener of choice, plus the coconut oil below.

**For the condensed milk, we’re skipping the can of vegan/coconut sweetened condensed milk for an easy blender “date condensed milk”, but feel free to sub a store bought can (from Nature Charm or Let’s Do Organic) or make your own with our easily customizable 2-ingredient recipe here:

https://youtu.be/GihmObclsUI?si=3YmIw8KYrn7U_72v

INGREDIENTS

Graham Cracker Crust:

1 1/2 cups gluten free, vegan graham cracker crumbs (store bought or use link above to make your own!!*)
1/4 cup coconut oil, melted

Easy Date “Condensed Milk”:**

1 cup full fat coconut milk
6–8 soft Medjool dates, pitted (I used 8)
pinch of sea salt
1/2 tsp vanilla

Topping:

1 cup df/rsf/v chocolate chips (e.g., Enjoy Life, Healthy Crunch, Hu Kitchen, etc)
1 cup unsweetened shredded or desiccated coconut (I used desiccated, but shredded will result in chewier bars)
1 cup chopped pecans
1 cup df/rsf/v white chocolate chips or mix of white/butterscotch/caramel chips (optional)

Instructions

Preheat oven to 350°F (175°C). Line an 8x8 baking pan with parchment
Make the crust:
- Mix graham cracker crumbs with melted coconut oil
- Press the mixture firmly into pan. You can use a flat bottom glass or measuring cup to help press it down nice and evenly.
Make the date “condensed milk”:
- Blend dates, coconut milk, salt, and vanilla until smooth and creamy
Assemble the bars:
- In a medium mixing bowl combine nuts, coconut, and chocolate chips, then toss to mix.
- Add the coconut milk-date mixture and mix until evenly combined (everything should stick together and look wet”
- Transfer to baking pan on top of crust layer, and spread evenly.
Bake:
- Bake for 25-30 minutes, until lightly golden on top.
- Remove from oven and cool completely, then chill for 2+ hours to set the bars before cutting for cleanest slices and best texture.
- Enjoy!!!