Dark Chocolate Macadamia Nut Magic Bars

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 tsp Lime, zest

• Canned Goods

  • 1 15.5 ounce can Coconut milk, full-fat

• Condiments

  • 2 tbsp Coconut butter

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/2 tsp Cinnamon
  • 1/2 cup Coconut palm sugar
  • 3/4 cup Dark chocolate
  • 1/2 tsp Sea salt
  • 1 Sea salt, flaky
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/3 cup Coconut, unsweetened
  • 1/2 cup Coconut, unsweetened flaked
  • 1/2 cup Macadamia nuts

Found on bakerita.com

Ingredients

• 1 15.5 ounce can coconut milk (full-fat)
• ½ cup coconut palm sugar
• 2 tablespoons coconut oil
• ½ teaspoon vanilla extract
• ½ cup almond flour
• ⅓ cup unsweetened shredded coconut
• 1 teaspoon lime zest
• ½ teaspoon cinnamon
• ½ teaspoon sea salt
• 2 tablespoons coconut butter, melted (can sub with coconut oil)
• ¾ cup dark chocolate chunks (make your own for 100% Paleo)
• ½ cup coarsely chopped macadamia nuts
• ½ cup unsweetened flaked coconut
• Flaky sea salt

Directions

• In a large heavy saucepan, heat the coconut milk and sugar over medium heat, stirring often, until coconut milk begins to boil. Lower heat to simmer and reduce by ⅓ to ½, stirring often to prevent the sugar from scorching. If thicker, caramelized sugar begins to form on sides or bottom, use a whisk to reincorporate it.
• When it reaches the desired consistency, which will take about 25-30 minutes, add coconut oil and vanilla. Stir well to combine and remove from heat. You should end up with around a cup of caramel-colored, sweetened coconut milk.
• Preheat the oven to 350ºF.
• While the caramel is simmering (be sure to continue stirring every few minutes), mix together the ground almonds, unsweetened coconut, lime zest, cinnamon, salt, and coconut butter. Sprinkle nut mixture into a parchment-lined 8x8 baking pan. Using your fingers or a spatula, press the mixture down in an even layer, covering the bottom of the baking dish.
• When the caramel is done, pour it evenly over the crust. Sprinkle the chocolate chips, chopped nuts, and coconut flakes evenly over the crust and caramel. Press down with a fork until even and the caramel is coming through to the top. Bake for 25-30 minutes, until lightly browned.
• Let chill in the refrigerator for about an hour or until completely chilled and set. Cut into 16 squares and serve!