Monday, February 11, 2013

Magic-Love Bars

Magic-Love Bars are full of love and magically delicious, no one would ever guess these are gluten free / vegan! Take a crunchy bite of the chocolate-coconut-graham-cracker-crust creation. (Disclaimer: addictive.)


Ingredients:
Serves about 1 dozen (any leftovers can be frozen)
  • 1 cup raw almonds, plus 7 more almonds (equivalent to about 1-1/4 cup almond meal)
  • 3/4 cup quinoa flour (or other gluten free flour of choice, like brown rice flour, oat flour, etc.)
  • 4 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup raw honey, (or agave, or maple syrup)
  • 1-3/4 cups mini dairy free chocolate chips
  • 1/4 cup unsweetened shredded coconut
Directions:
  1. Preheat oven to 350.
  2. Pulse almonds in a food processor or nut grinder until almond meal is formed - almost a flour like consistency but a little more rough. (Careful not to grind too much or it will become almond butter!)
  3. In a bowl, mix and combine almond meal, quinoa flour, coconut oil, vanilla, and honey until consistent texture throughout.
  4. Line a small size baking dish (about 8 x 8) with parchment paper, and spread the dough evenly, as if you are making a crust. (The crust should be about 1 cm thick.)
  5. Bake in oven for 20 minutes. Turn heat up to 450, and bake for additional 4-5 minutes until the edges begin to brown.
  6. Remove from oven, and spread the top of your crust with melted chocolate. (To melt the chocolate, you can follow instructions here.)
  7. Allow chocolate to cool and settle for 5 minutes, and then sprinkle coconut on top.
  8. Freeze for 1 hour, or allow to cool in the refrigerator for 3 hours.
  9. Either slice into squares, or break apart into a brittle. Serve with a chilled cup of almond milk, or warm green tea. YUM :)

6 comments:

  1. Sasha, one of your recipes was linked up with Food on Friday via the Chalkboard. Hope that was ok with you. I have now signed up to follow you - a follow back to Carole's chatter would be great if you liked the blog. Have a great week.

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  2. These sound delicious!!! Magic is the word!

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  3. Small sized baking dish? 8X8?

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    1. Yes, 8x8 is what I used, and it came out perfectly. Anything smaller will yield a thicker crust. Bigger baking dish, thinner crust :)
      xoxo!

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  4. I made these for a good friend who is having issue with gluten and she loved them! Even my very carnivorous, non-vegan hubby enjoyed them. I did simplify one step and avoided the double boiler by simply dumping the chocolate chips onto the hot crust to melt. The trick is to use an offset spatula to smooth them out as they melt. Thanks for sharing this great recipe!

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  5. Loved these! Thanks for sharing your recipes :)

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