Magic Bar

Topped with nuts, chocolate and coconut, think of these sweet treats as a guilt-free alternatives to candy bars.


  • For the crust:
  • 1 cup rolled oats
  • 1 cup raw almonds
  • 2 tablespoons coconut sugar
  • 1/4 teaspoon sea salt
  • 4 1/2 tablespoons coconut oil, melted
  • For the coconut milk caramel:
  • 1 can full-fat coconut milk
  • 2 1/2 tablespoons honey
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • For the filling:
  • 1/2 cup roasted almonds, chopped
  • 1/2 cup pecans, chopped
  • 3/4 cups dark chocolate
  • 1/2 cup coconut flakes


  1. Preheat oven to 350 degrees.
  2. In a heavy saucepan over medium heat, heat the coconut milk, honey and vanilla, stirring occasionally. Once caramel mixture starts to boil, reduce heat to a simmer. Stir mixture every 3 to 4 minutes until it reduces by one-third to one-half, about 25 minutes. Once mixture has thickened, remove from heat.
  3. In a food processor or high-speed blender, add the oats, almonds, coconut sugar and pulse into a fine meal, making sure no large chunks remain. Add the melted coconut oil and salt and pulse until it becomes a crumbly dough.
  4. Spread the mixture into a greased 8x8 baking dish and press down into an even layer with your fingers or flat object.
  5. Bake for 15 minutes at 350 degrees, then increase heat to 375 degrees and bake for 5 to 8 more minutes, or until the crust is golden brown.
  6. Top cooled crust with pecans, almonds, dark chocolate and coconut.
  7. Pour thickened caramel sauce over the top and bake for an additional 15 to 20 minutes, until the coconut has turned golden brown and the caramel mixture is bubbly all over.
  8. Let cool, and place in the fridge for 1 hour to set. Cut and serve!