A healthy, gluten-free and vegan recipe for no bake magic bars that is full of nuts, coconut, cacao nibs and natural sweeteners.
Hello healthy, meet delicious. A deliciously healthy dessert that does not make you feel uber guilty about eating it when you’re done?! Sign me up!! Over a year ago I discovered the awesomeness of raw desserts.
These desserts are made with natural sugars and are not heated above ~110 degrees, hence preserving all of the nutritional benefits found in the ingredients. Besides the fact that they are jam-packed full of feel-good nutrients, but they’re also super easy to prepare.
Forget the messy cleanup of batters and icing splatters. You only need 1 piece of equipment–a food processor. If you don’t have one yet, you should check out this one here. It’s the one I use and it has been tested to the max and still keeps on ah-processing.
So… about these magic bars. I consider them pretty magic sincethe crust is a fine mix of almond flour, maple syrup, and peanut butter. Yup, I’m on a nut butter kick this week (check out thisPB&J Chia Seed Pudding recipe!), but I promise I will post something different next week.
After the peanut butter layer comes the “caramel” glaze. This glaze is made from dates, a little more maple syrup and water. Easy enough, right!
Sprinkle on a bit ofcoconut and cacao nibs (or chocolate chips if you’re feeling a little crazy), refrigerate and hide in the WAY far back of the fridge so no one else devours your guiltless treatsbefore you do.
Hope you enjoy!
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3.69 from 19 votes
Healthy No-Bake Magic Bars
These no-bake magic bars are filled with peanut butter, caramel, and chocolate.
Yield 12 servings
Prep 30 minutes mins
Total 1 hour hr 30 minutes mins
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Ingredients
Peanut Butter Crust:
- 1 ½ c almond flour
- ½ c peanut butter smooth or crunchy
- 2 T coconut oil melted
- 1/3 c maple syrup
- ¾ c coconut shredded, unsweetened
Caramel Glaze:
- 1 T coconut oil melted
- ¾ c dates pits removed, coarsely chopped
- ¼ c water
- 1 T . maple syrup
- 1 pinch salt
- 3 T cacao nibs
- 3 T coconut shredded, unsweetened
Instructions
For the Peanut Butter Crust:
In the bowl of a food processor combine all of the peanut butter crust ingredients. Process for 1-2 minutes, or until mixture begins to hold together and form a ball.
Press peanut butter crust into a parchment paper-lined 9 x 5 inch loaf pan. Refrigerate while preparing the caramel glaze.
For the Caramel Glaze:
Place oil, dates, water, syrup and salt into the bowl of a food processor. Process for 2 minutes, stopping every 20-30 seconds to scrape the sides. You want the dates to be completely smooth and the glaze to have a caramel consistency.
(Optional) Place glaze into a ziptop bag and cut one of the corners. Squeeze glaze out of the bag over the peanut butter crust layer in a criss-cross pattern.
If you don’t want to do the above, you can simply spread the glaze over the peanut butter bars.
Sprinkle the remaining 2-3 T. cacao nibs and coconut over the caramel glaze.
Refrigerate bars for at least 1 hour before serving and keep refrigerated between servings. Enjoy!
Last step! If you make this, please leave a review letting us know how it was!
Tap stars to rate!
3.69 from 19 votes
Nutrition
Calories: 263kcal, Carbohydrates: 21g, Protein: 6g, Fat: 18g, Saturated Fat: 7g, Sodium: 73mg, Potassium: 180mg, Fiber: 3g, Sugar: 15g, Vitamin C: 0.2mg, Calcium: 51mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Categorized as:
Bars & Brownies, Dairy-Free, Desserts, Gluten-Free, Random Treats, Recipes, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian
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