Not-Your-Grandma's Magic Cookie Bars

Prep: 15 minutes

Bake: 35 minutes

Yield: 12 to 16 bars

Base:

1 ½ cups (180g) almond flour

2 tablespoons maple syrup, at room temperature

4 tablespoons (2 ounces) unsalted butter, melted

¼ teaspoon fine sea salt

Filling:

1/3 cup coconut oil

1/3 cup maple syrup

¼ cup cashew butter or almond butter

½ cup (96g) coconut sugar

¼ teaspoon fine sea salt

2 tablespoons coconut cream**

½ teaspoon vanilla extract

1 cup chopped toasted pecans or walnuts

½ cup unsweetened shredded coconut

1 cup dark chocolate chips

Flaky sea salt, optional

1.     Preheat the oven to 350ºF. Line an 8-inch square baking dish with parchment.

2.    Make the base: In a medium bowl, combine the almond flour, maple syrup, butter and salt. Stir until the mixture just holds together. Press evenly in the baking dish. Bake until light golden, 10 to 12 minutes. Transfer to a wire rack to cool.

3.    Make the filling: In a medium saucepan, combine the coconut oil, maple syrup, cashew butter, coconut sugar and salt. Place over medium heat and cook, whisking, until the mixture is melted and smooth. Bring to a boil; boil for 1 minute, stirring once or twice. Remove from the heat; whisk in the coconut cream and vanilla until smooth. 

4.    Layer the pecans, coconut and chocolate chips over the crust. Drizzle the filling mixture over evenly. Bake until just set, 30 to 35 minutes. Transfer to a wire rack; sprinkle lightly with flaky sea salt, if desired. Let cool completely before cutting into squares and serving. Store leftovers covered in the fridge.

**Place a can of full-fat coconut milk in the fridge for 1 hour. The fat will rise to the top. Use 2 tablespoons of the fat in the recipe. Save the remaining coconut milk covered in the fridge for another use.