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These Dark Chocolate Macadamia Nut Magic Bars are a sweet & gooey dessert bar with a hint of tropical flair. You'll be hooked after one bite of the gooey vegan caramel and buttery macadamia nuts on a gluten-free coconut lime crust.

Dark Chocolate Macadamia Nut Magic Bars

  • Author: Rachel Conners
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 70 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These Dark Chocolate Macadamia Nut Magic Bars are a sweet & gooey dessert bar with a hint of tropical flair. You’ll be hooked after one bite of the gooey vegan caramel and buttery macadamia nuts on a gluten-free coconut lime crust.


Ingredients

Scale

For the caramel

  • 1 (15 oz.) can full-fat coconut milk
  • ½ cup coconut sugar
  • 2 tablespoons coconut oil
  • ½ teaspoon vanilla extract

For the crust

  • 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

For the toppings

  • ¾ cup dark chocolate chunks
  • ½ cup coarsely chopped macadamia nuts
  • ½ cup unsweetened flaked coconut
  • Flaky sea salt

Instructions

For the coconut milk caramel

  1. 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.
  2. 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.

For the crust/bars

  1. Preheat the oven to 350ºF.
  2. 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 8×8 baking pan. Using your fingers or a spatula, press the mixture down in an even layer, covering the bottom of the baking dish.
  3. 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.
  4. Let chill in the refrigerator for about an hour or until completely chilled and set. Cut into 16 squares and serve!