Website design By BotEap.comMagic Bars are layered bar cookies that originally had a graham cracker crust and ended up with a can of sweetened condensed milk poured all over it? They are possibly called Magic Bars because they come together in an instant and something in that sweetened condensed milk just ties everything together. With hardly more work than opening that can of sweetened condensed milk, you can whip them up and work your own magic!

Website design By BotEap.comThese gluten-free, grain-free, and vegan magic bars are covered in a delicious combination of dark chocolate, coconut, and maraschino cherries. The maraschino cherries add a sweet counterpoint to the richness of the dark chocolate and coconut and also add a delicious pop of red. Maraschino cherries have long been used as a garnish for desserts and cocktails, but they’re also a great baking ingredient. With no more sugar than a Lifesaver candy, they’re a simple way to add flavor and drama to baked goods.

Website design By BotEap.comVegan Magic Bars

Website design By BotEap.comIngredients

Website design By BotEap.com2 cups of blanched almond flour

Website design By BotEap.com2 tablespoons of sugar

Website design By BotEap.com¼ cup honey

Website design By BotEap.com3 tablespoons melted non-dairy butter substitute (such as Earth Balance)

Website design By BotEap.com¼ teaspoon fine or kosher sea salt

Website design By BotEap.com1 cup shake coconut well before measuring

Website design By BotEap.com¼ cup agave nectar or honey

Website design By BotEap.com2 tablespoons cornstarch or arrowroot powder

Website design By BotEap.com2 cups dairy-free chocolate chips

Website design By BotEap.com½ cup maraschino cherries, drained, dried, and quartered

Website design By BotEap.com1 cup of sliced ​​or filleted almonds

Website design By BotEap.com1½ cups sweetened flaked coconut

Website design By BotEap.comAddresses

Website design By BotEap.comPreheat oven to 350 degrees. Spray a 9 x 12-inch baking dish with gluten-free nonstick cooking spray. In a bowl, mix the almond flour with the sugar, honey, melted nondairy butter substitute, and salt until well combined. Moisten your hands with water and place the mixture in the bottom of the prepared mold. In another bowl, whisk together the coconut milk, agave or honey, and cornstarch. For on top of the almond crust. Sprinkle the chocolate chips, cherries, almonds, and coconut evenly on top. Gently press down. Bake for 35 to 40 minutes or until almonds and coconut flakes are golden brown and toasty. let’s cool. It’s easier to cut into squares if you refrigerate for about an hour to let everything set. Cut into squares.

Website design By BotEap.comMake 12- to 3-inch squares.