Healthier Magic Cookie Bars (Vegan + Gluten-Free)
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Healthier magic cookie bars made grain-free, gluten-free and vegan with homemade sweetened condensed coconut milk.
Last month I went to Isaac’s school for a holiday celebration and as luck would have it a parent had brought in Magic Cookie Bars for the teachers. Remember those bad boys? Some people call them Seven Layer Bars but they have a graham cracker crust, chocolate chips, coconut and sweetened condensed milk… so rich and delicious! My mom used to make them and they were one of my favorite holiday baked goods.
At Isaac’s school that day, I couldn’t resist having a bite (or two). It was just as a good as I remembered it: before long the wheels started turning in my head and I had my mind set on making a version of my own. I can’t really call these healthy because they’re still decadent, but they’re made with wholesome ingredients and a bit healthier.
Having tasted the classic version only a day or two before I made this variation, I can honestly say they look and taste like the real deal. You could easily take them to a party, not tell anyone that they’re grain-free, dairy free and made with sweetened condensed coconut milk and people would go crazy for them.
Healthier Magic Cookie Bar Ingredients
- almond flour
- unsweetened shredded coconut and unsweetened flaked coconut
- full fat coconut milk
- coconut sugar
- chocolate chips – I like using Enjoy Life or Lily’s chocolate chips to keep this recipe dairy-free.
- chopped pecans
- coconut oil
- maple syrup
- vanilla extract
- sea salt
How to Make Magic Cookie Bars
Make the crust – Combine the almond flour, shredded coconut, coconut oil, maple syrup, vanilla and sea salt in a large bowl. Press firmly into a 8×8 baking dish lined with parchment paper. Bake at 350ºF for 12-15 minutes or until your crust is golden brown. Remove from the oven and let cool on a wire rack.
Make sweetened condensed coconut milk – While the crust is cooling, combine the coconut milk and sugar in a saucepan over medium heat. Bring to a low boil, reduce heat and simmer for 45 minutes, stirring frequently, until the mixture has reduced by about half. Remove from the heat and let cool slightly. Pour the condensed milk over the crust and spread to the edges.
Add toppings – Sprinkle the chocolate chips evenly over the condensed milk, then add the flaked coconut and then the pecans. Use your hands to press the mixture down slightly until the milk soaks upward into the toppings.
Bake – Bake the bars for 30 minutes at 350ºF until edges are browning a bit. Remove from the oven and let cool for 30-60 minutes on a cooling rack. After cooling a bit, place the pan in the refrigerator to let them set up for at least two hours. If you’re in a rush you can freeze them for an hour instead.
Cut and enjoy – After cooling, lift the parchment out of the pan and place the bars on a cutting board or other flat surface. Cut the bars into 16 squares and dig in!
How to Store Magic Cookie Bars
Any leftover bars should be wrapped or placed in an airtight container. They will keep for a couple days on the countertop but I recommend storing in the fridge or freezer for longer storage.
More Tasty Desserts to Try
- 4-Ingredient Almond Coconut Cookies
- Healthy Peanut Butter Balls
- Healthy No Bake Cookies
- Easy Healthier Butterfingers
- Chocolate Banana Ice Cream
- Vegan Graham Cracker Blondies
- Vegan Chocolate Pie
- Healthy Lemon Bars
Be sure to check out the full collection of dessert recipes here on EBF as well.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthier Magic Cookie Bars
Ingredients
Crust:
- 3/4 cup almond flour
- 3/4 cup unsweetened shredded coconut
- 1/8 cup coconut oil, liquid
- 1/2 Tablespoon maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
Layers
- 1 can, 13.5 oz full-fat coconut milk
- 1/2 cup coconut sugar
- 1 cup vegan chocolate chips, I used Enjoy Life
- 1 cup unsweetened flaked coconut
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F and line a square (8×8) glass baking dish with parchment paper.
- Combine all ingredients for the crust in a large bowl and press firmly into the prepared pan. Bake for 12 to 15 minutes until your crust is golden brown in color. Remove from oven and cool on a wire rack.
- While crust is cooling, in a saucepan over medium heat bring coconut milk and sugar to a low boil, reduce heat and simmer for approximately 45 minutes, stirring frequently until the mixture has reduced by half. The coconut milk mixture should be thick reduced to about 3/4 cup. Remove from heat and cool slightly. Pour the sweetened condensed coconut milk over the crust and spread to the edges.
- Sprinkle the chocolate chips evenly over the condensed milk, then the flaked coconut, and then the pecans. Using your hands, press the mixture down a tiny bit until the milk soaks upward into the layers.
- Place in oven (still at 350°F) and bake for about 30 minutes, until edges are browning a bit. Remove from oven and cool for 30 to 60 minutes on a cooling rack. Once the bars have cooled a bit, place the pan in the refrigerator to allow the bars to set-up for at least two hours (or overnight). If you’re in a rush you could put the bars in the freezer for an hour instead.
- After cooling, lift the parchment out of the pan and place bars on a cutting board or other flat surface. If the bars are coming from the freezer, you may need to let them thaw for a few minutes before cutting as they will be pretty firm. Cut bars into 16 squares and dig in! Any leftover bars should be wrapped or placed in a sealed container. They can be left out for a couple days or stored in the fridge or freezer for longer storage.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Amazing. I missed eating these they were so good I ate the whole pan and made them again.
I used cashew flour instead of almond and I did cheat and found 7.5oz cans of organic condensed coconut milk instead of making it on the stove
So glad you loved these, Liz! Using cashew flour and store-bought condensed coconut milk sounds like a great shortcut, and I’m happy to hear it worked out so well. Thanks so much for making the recipe and coming back to share your tweaks.
So delicious, can’t wait to make some more !!
For me they are just a little bit too sweet, do you think it would work if I put less coconut sugar with the coconut milk ? Thank you very much !!
So glad you enjoyed these, Hélène! Yes, you can definitely reduce the coconut sugar if you prefer them less sweet. Just keep in mind that the condensed milk may be a bit less thick, but the bars should still set up and taste great.
Do you have an alternative to the almond flour? I would like to make these for a friend as a Christmas gift but she is allergic to almonds. I thought my wheat allergy was bad!
Thanks in advance.
I haven’t tested it this way, but oat flour should work well in the crust and other readers have used it with success. I’d recommend using the same amount, and if the mixture feels a little dry, add 1 to 2 teaspoons of melted coconut oil until it presses together easily.
I was looking for the Unstuffed Cabbage Roll Casserole Recipe.
Here’s the unstuffed cabbage rolls recipe. Hope you enjoy!
These look so good. I remember the ones back in the day. Would any flour work for these. I can’t have almond flour and can’t do gluten free blends with rice flour. Thinking of using sorghum or Cassava??? Or could you use coconut flour? Or would it be too dense? Hoping to make these for my allergy family and me too.
So glad these bars caught your eye, Kathy. I haven’t tried other flours in these bars and coconut flour would be too absorbent, but sorghum or cassava could be worth experimenting with if you’re comfortable with a different texture.
I love these, thank you. Delicious & decadent. I did reduce bake time significantly, 10 minutes for crust & 15 to bake, concerned the crust would burn because it was already very toasty after 10 minutes. At an hour of reducing the coconut milk & sugar, I added some corn starch because it wasn’t thickening. I would say the only difficult thing about this recipe is the condensed coconut milk, but it imparts such a lovely caramel flavour with the coconut sugar. Thanks for the amazing treat
So happy these turned out well for you, Elfie! I really appreciate you sharing your tweaks with the bake time and cornstarch — that will be super helpful for others too. Thanks for coming back to leave a review. 🙂
Sooo good. I have a sweet tooth and grew up on traditional 7 layer bars, but I’m always searching for better ways to make old favorites! Thank you for this one!
YAY! I am so glad you found this recipe and it turned out amazing for you, Maddie. Thank you for taking the time to share your review + star rating, I appreciate it!
Do you have to use full fat coconut milk or can you use light?
I really recommend sticking with full-fat coconut milk here because it’s what thickens and creates that condensed, caramel-like layer. Light coconut milk won’t reduce the same way and the bars will end up much softer and less set.
This is literally one of the best things I have ever eaten. It hits all the notes, and it’s vegan. Amazing. My family is asking for it on a regular basis. It’s so simple to make that that is not a problem.
Thank you for a wonderful recipe!!
Ahh this is seriously the best, Danielle. I am so glad this recipe is a hit for you and your family. Thanks so much for giving it a try and for sharing your review & star rating, it means so much to me!
Could I use oat flour instead of the almond flour? My daughter has a sensitivity to almonds.
Hi Jo – I have not tested this recipe with oat flour, but a few followers have and they did it turned out great. I hope you and your daughter love this recipe and I can’t wait to hear how it turns out! Enjoy!
These were amazing!!! We discovered magic cookie bars at a restaurant and I’ve been wanting to make a healthier, less sweet version at home. I used granulated monk fruit instead of coconut sugar and sprinkled a little bit of sea salt on top to balance the sweetness. They are soooo good, we couldn’t resist and ate several spoonfuls, warm out of the oven! The rest set nicely in the fridge. My hubby already finished the first batch and is asking for the second! Thank you!
Ah so happy to hear these magic cookies were a success, Christy! So glad the substitution of monk fruit worked for you. Thanks so much for the review. I really appreciate it!
They turned out so good!
Yay! So happy to hear, Nikitha! Thanks for the review :).
Yum! What a great recipe to try.
Just a note that sweetened condensed coconut milk is now available in stores. I saw it at Walmart this week!
I made these for my husband the other day and he loved them! My daughter is coming home for a few weeks and I wanted to make them so she could eat them too, but she is allergic to pecans. Is there a good replacement or should I just omit all together? Thanks!
You could use another nut like almonds or walnuts if she’s able to have those nuts!
could you use Quinoa Flour instead of Almond Flour?
thanks
Hey Gloria – I’m not sure as I’ve never tried it, so I’m not sure how the bars will turn out! Let me know if you try it and how they turn out.
I have made these several times now, they are a family favorite! One of my go-to desserts. Thank you for this awesome recipe! <3
Yay!! So glad this recipe is a hit with your family! Thanks for the review. I so appreciate it, Julia!
This is the first time a complaint has made me laugh (they usually irritate me), but this one was so funny!
Of course the comment was from someone named Karen!
Question – could you just use a can of sweetened condensed coconut milk & skip the simmer/reducing process part? Or would that be too runny?
Yes! You can totally use canned sweetened condensed milk. I’d use 2/3 – 3/4 cup.
Made this recipe a few times and have read a lot of comments about the milk and sugar taking a while to thicken up…definitely takes a while but it helps a lot to let the rim of mixture in the saucepan thicken up and then just keep pushing the mixture into the middle every few minutes! Regardless of how long it takes its worth the wait!! Can’t wait for my family to try these on Christmas!
Ahh yay, so glad you loved this recipe!! I hope your family did too. Thanks for making them and for coming back to leave a review. I so appreciate it!
I used OAT Flour instead of almond flour, it was a success! Definitely on the top of my healthy dessert recipes. Delicious!!
So glad these worked with oat flour!! Super helpful to know. 🙂
Made these last night for our vegan holiday cookie baking and the bars turned out amazingly! I love the coconut-pecan-chocolate combo and the texture is nice and crunchy. Definitely will be a repeat for me. Thank you!
Woo!! That makes me so happy to hear. I’m so glad these bars turned out for you. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
I used coconut sweetened condensed milk and it came out perfect!
Thank you for the delicious recipe!
Definitely a keeper!!!
Ahh yay!! That makes me so happy to hear. So glad these bars turned out for you. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
The base of mine came out very crumbly. When I put it in, I thought that was ok because it looked crumbly on the video too, but it did not hold together when I took it out like hers did. My syrup took about double the time that it said to cook down, but that could be because I used a low heat and lite coconut milk instead of full fat. The portions are also only about bite-size if cut into sixteen slices. That being said, they are definitely delicious! A great appeaser for a sweet tooth that isn’t as unhealthy as the real version.
I’m glad you enjoyed these bars, but sorry to hear that they were difficult for you to make. Did you change anything about the recipe? It sounds like the crust was too dry which caused it to crumble. 🙁
Recipe is very good, decadent. Yes it’s a little time consuming, but usually good things are. Took me about an hour to reduce my coconut milk (not 45min). For me it’s a little too much on the chocolate chips, I’d probably 1/2 or 2/3 it if I made them again…couldn’t really taste the condensed milk later because of all the chocolate. My only other gripe really is I would NOT label these “healthy” at all. The recipe calls to cut it into 16 bars- which makes it a two bite tiny desert. If you cut into 9 bars (like most 8×8 inch pan desserts are cut) then you have nearly 500 calories and 40g of fat per bar 🙈🙈
These are INCREDIBLE! I made these for a family event and no one could even tell they were “healthy”. Do yourself a favor and make these ASAP!
Ahh yay! That makes me so happy to hear, Amanda. I’m so glad these bars were a hit with your family. Thanks for making them and for coming back to leave a review. I so appreciate it!
I just made these and they are yummy! But how long did it take for the milk to get thick? Much more than 45 minutes right?
It took me 45 minutes, how long did it take you?
Is it supposed to thicken up still being on heat? Or does it thicken while it’s cooling?
It should thicken while heating.
Unfortunately even 20 minutes at 350 burnt it to a crisp. I’m sure it would have been lovely but that was a very long recipe and expensive ingredients to have it be ruined. 10 minutes would be enough to melt the chocolate and toast the pecans. So disappointed.
Oh no!! I’m so sorry so hear that they burnt that quickly. Did you change anything about the recipe?
Typical “Karen” comment. How rude. 😂
Are about 3 squares of these tonight! I hated I had to let them cool for so long- haha. I had a hard time getting the condensed milk mixture thick enough but probably because I had an electric stove instead of gas like I’m used to. Wonderful recipe!
I know, that’s definitely the hardest part is waiting for them to cool!! So glad these bars were a hit. Thanks for making them, Danielle. 🙂
This was a very simple recipe. To leave that kind of comment is a bit unfair. Many of us who follow this site have those ingredients on hand. I have grown many trees and I can assure you the was much more simple. Lol I made this the first time following all directions and didn’t like the taste of the coconut condensed milk so I buy ready made now. Makes everything easier….for me. Lol either way, fabulous recipe.
Thanks so much, Anne!! So glad you love this recipe. I appreciate you. 🙂
Hi Karen. Just curious… did you make the recipe?
Made them. Love them. I too, grew up with the traditional Magic cookie bar with eagles brand sweetened condensed milk. I saw this recipe and said, oh, trying this one. And, true to your word…..who could tell the difference. And, actually, I like your version better! Thanks again for doing what you do! Much appreciated.
shelley
Ahh that makes me so happy to hear, Shelley! I’m so glad you enjoyed this recipe. Thanks for making it and for coming back to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it. 🙂
My kids and I made these yesterday and the bars are delish — they say they taste just like Girl Scout Samoas! Thanks for another yummy, healthier, sweet treat recipe I don’t feel guilty about giving my kiddos.
Ahh that makes me so happy to hear, Tina!! I’m so glad these bars were a hit. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. <3
Hi I don’t have coconut sugar so can I sub maple syrup? Can’t wait to try these!
Hey Christine – Do you have a granulated sweetener like brown sugar or cane sugar? I would go for one of those options as the consistency is more similar to that of coconut sugar. Using maple syrup might work, but it also might make the condensed milk too liquidy.
I tried brown sugar and my first try came out grainy and burnt at 45 minutes. I tried again and stirred for 30 minutes on low heat until it was carmel color and runnier than the video provided. It seemed to work fine, just a bit runnier. I also chopped up dates since I didn’t have enough chocolate chips. It’s in the oven now! Looking forward to trying this yummy desert!
Ohhh I’m so sorry the first batch didn’t turn out for you, but thank you for letting me know. How did the second batch turn out and taste?!
Is there a gluten free substitute for the almond flour??
Almond flour is gluten-free!
My apologies, I meant GF and nut free!!
You could try oat or gluten-free AP flour. I haven’t tried it, so I’m not 100% sure if the ratios should be the same, but let me know what you end up trying and how it turns out!
Thanks so much Brittany, can’t wait to try this! Love your recipes 🙂
It was a disaster. I did everything to the directions and the liquid did not reduce down. I had no idea what spreading meant. In my case it means you pour over the crust. They did not turn out. Wish I had a video I could have referred to.
Hi Diane. I’m so sorry the recipe didn’t turn out for you. Were you using regular canned coconut milk to make the sweetened condensed coconut milk? Did you change anything with the ingredients?
I have a complaint. These are too delicious and my boyfriend demands them too frequently. It’s straining our relationship. Please, think twice before posting such an amazing, easy, and adaptable recipe again. Jk, never stop.
Haha!! You had me worried for a second. 🙂 I’m so glad you guys are loving these bars, Katherine!! I so appreciate you taking the time to come back to leave a comment + star rating. It means the world to me!
Hi Brittany, thank you for all of the delicious recipes! I was wondering if for the crust, you could just use vegan Graham crackers and coconut oil, and if you would happen to know roughly how much that would require?
I am soooooo excited to try these, haven’t had these bars in YEAAARSSS!
Thank youuuu :))
You’re so welcome, Morgan!! I’m sure you could, I haven’t tried it so I’m not sure how many graham crackers you would need, but I’d just experiment with it. 🙂 Let me know if you try it and how the bars turn out!!
The recipe is good, all the flavours are delicious. However, realistically this makes 9servings. 16 servings in an 8×8 is 1/2 inch by 1/2 inch…
I also would do 1.5x the crust recipe to make it thicker, it barely went to the edges of an 8×8 pan.
Absolutely delicious! I took one shortcut and used a can of sweetened condensed coconut milk but otherwise followed the recipe exactly. Yum, my husband and I loved these. Love all of the recipes we’ve tried from your site!
Ahh yay! I’m so glad you enjoyed this recipe, Kaitlyn. Thanks for trying it and for coming back to leave a comment and star rating. I really appreciate it!
This was so frikin’ good! I never comment on recipe blogs but for this one I just had to. My husband requested magic squares like the ones he grew up eating but minus all the bad ingredients. And here we are! So so good!
Ahh this makes me so happy to read, Sarah! 🙂 I’m so glad these bars were a hit. Thanks for trying my recipe and for coming back to leave a comment and star rating. I really appreciate it.
Just made these. First the sweetened condensed coconut milk- omg just sipping it with a spoon! I did have to use regular sugar as I was out of coconut sugar. The milk took a while to make but I just did other cooking while it reduced. I baked and refrigerated them. We have already eaten like half the pan! OMG dangerous- I keep telling myself it’s mostly good fat😆
Ahh this makes me so happy to hear, Julie!! I’m so glad these bars were a hit. Thanks for tying my recipe and for coming back to leave a comment. I so appreciate it!
My partner and I devoured these! Absolutely delicious!
Aren’t they sooo good?! I’m glad they were a hit! Thanks for trying this recipe and for coming back to leave a comment + star rating, Stacey. I so appreciate it!
Would it be possible to use cashew milk or cashew cream instead of coconut milk?
Hey Alexandra – I’m not sure, I’ve never tried it! It might not turn out the same, but you can certainly try it. Let me know if you do and how the bars turn out!
Omg made them yesterday, saw them on your instagram ! Wow, I think I didn’t let the coconut milk reduce enough but it was a gooey heaven. I put most of them in the freezer so I don’t eat them all ! Seriously I just wish I found this recipe earlier, I have always love magic bars but know it is not the healthiest so it had been a while since I had some, and really does taste as the less healthy version 🙂
Ahh that makes me so happy to hear, Emilie!! I’m so glad you tried this recipe and loved it. 🙂 Thanks so much for coming back to leave a comment + star rating. It means the world to me. <3
I’ve been craving a good dessert with some substance (being gluten free (And rice/oat free) sometimes I miss the texture of food). This was an out of park home run – and my gluten eating husband also gave it a 5+ rating! (Darn now he and I will be competing to eat them)
Thank you!
Ahh I love hearing that, Judy! Looks like you might have to make a double batch next time. 🙂 Thanks for coming back to leave a comment + star rating. It means the world to me!
Thank you for sharing this recipe – is it ok to substitute other kids of flour – eg coconut flour, oat flour? what would that change the baking time?
I’m not 100% sure because I’ve only tried it with almond flour, but feel free to experiment! Coconut flour typically requires more liquid so I’d probably use less (maybe 1/2 cup instead of 3/4 cup)? Let me know how they turn out if you try them. 🙂
this is pretty sweet!!! my family is obsessed with classic magic cookie bars, i wonder if i can trick them with these.
I bet they’ll love this version. They’re just as good.
These look soo yummy! Thank you so much for offering vegan, gluten free recipes – it’s such a huge help.
Yum! These sound absolutely amazing!
I made them tonight! They turned out beautifully – and that condensed coconut milk is amazing. 🙂
Hooray! So happy that they turned out well. Enjoy! 🙂
Wondering if walnut flour could be used , as. my daughter is sensitive to almonds
Thank you for postinng your recipes!
Hey Kris – Yes, I think walnut or oat flour would work just fine as a replacement for the almond flour. Let me know how they turn out for you if you make these bars. 🙂
This recipe looks wonderful! I’m planning to make these for the holidays this year. My dad requested a healthier version of magic bars, and I think this recipe looks like the perfect fit.
Yay! Let me know how they turn out.
Seriously?! I haven’t had these in SOOO long! Can’t wait to try them!
I made these cookie bars last week and, even though they were slightly singed, they were delish! I made them again yesterday and they were even better because I didn’t burn them this time! My mum used to make the 7 layer cookie bars on rare occasions when I was a kid, and I remember them as yummy, delectable treats – and very rich. This vegan, refined-sugar free recipe is just as good – actually better since they are so benign.
Many thanks for the great recipe!
These were good. But I couldn’t get the coconut milk/coconut sugar to reduce and thicken. Any tips?
hmmmm.. it does take quite a long time (about 45 minutes) — did you have it simmering for that long? Perhaps it wasn’t at a high enough heat during the simmer? I would also make sure the top of your pot is off while simmering. Hope these ideas help!
Thank you for share.I like to eat cookies.Wow these look so good!
I made these this weekend and they were fantastic! My friends loved them and there’s no way anyone would be able to tell these were made with 100% wholesome and nourishing ingredients. I’m going to make them for my colleagues this week and then tell them how healthful they are only after they’ve tried them. I get such a kick out of that.
I made these tonight and they were REALLY GOOD!! My gluten free husband loved magic cookie bars so I’m glad I found a good gf version for him.
My aunt and I used to make the original version every time I visited her. I sent her a link to this recipe, and she’s so excited to try it. Personally, I love how it’s still decadent and rich. Can’t wait to try it myself.
You take amazing photos, and I’m so excited to have all of these ingredients on hand in my pantry. Guess I know what I’m making this week 🙂
These look amazing! My mom used to make the less-healthy version all the time. I’m going to have to make these for her. 🙂
Thank you for this recipe!! My friend used to make these all the time and I could not resist them! I will have to have her try this version to see if she will be able to tell they are GF and V. PS if you are still in New York- I highly recommend Pala for some GF V pizza. It is the best I have ever tried 🙂
These look beyond amazing! I will definitely be trying these soon, thanks for posting the recipe!
What a great recipe Brittany! So glad Isaac called to let us know you did a redo! My coworker has also made an autumn magic cookie bar recipe (think it has apples and maybe pumpkin too). I’ll send you that one if you want to experiment with that too.
Can’t wait to try the recipe. I wonder if there is something that can replace the almond flour since Caroline can’t have nuts. I always do a batch without nuts for her when I make the unhealthy version.
Hope you and Mr. Isaac have a great time in NYC.
I have made a similar version using chocolate chip cookies and coconut oil as the base.. and instead of nuts on the top i used pretzels… super yummy for nut free!
Always like your recipes!
Wow these look so good! You are an inspiration. I will definitely be trying these!
thewholefullyou.blogspot.com
These are my boyfriend’s favorite dessert! I never thought to test out a healthier (basically, dairy and gluten free) version, but if I do that means that I get to do some of the tasting too!
If you haven’t been to Pure Food and Wine restaurant.. that is a must! Amazing raw vegan food . The menu is like heaven for a vegan 🙂 .
These look amazing! I have to try these. Enjoy your weekend in the city!
Yum these look delicious! I’ve been looking for a new sweet healthier recipe to try this weekend 🙂
These bars look totally delicious! I love that they’re vegan. beautiful job!
These look incredible! Is the difference between flaked and shredded coconut major? Or can I sub shredded for both?
Thanks!
I hope you have a good trip, the cold is brutal here! The Brooklyn Brewery tour is great and it’s free on weekends.
These look great!! Right up my street!