You might call them Hello Dollies or Magic Coconut Bars, but these Paleo Majestic Coconut Bars are 100% a blast to the past and made with MUCH better ingredients!
Look, I know there are people out there who think eating paleo needs to be militant, boring, and lifeless if it’s going to “work,” whatever that means. But what I’ve found is the opposite actually. Living on salmon and kale is great, and so is taking the opportunity to indulge in something that might be considered “off limits”; be it a glass of wine or a sweet treat.
For me personally, avoiding those craveable treats, makes me want them more. And it makes me irritable and grumpy and miserable to be around. So my solution is this. Make a treat, make it from scratch so it takes time and effort, make it with better ingredients, and ENJOY IT. Just don’t enjoy it in place of the good-for-you stuff. Seems pretty simple right?
So not that you need an excuse or justification, but because my opinions are as big as my hair today, you got the low down. Now that that’s over…
These are those bars! You know the ones. The Hello Dollies, the Magic Coconut Bars, the taste of the actual gates to Heaven opening? Yeah those.
I saw someone post them in my news feed the other day, except with literally every ingredient that I avoid. So naturally I was like “I’m going to push aside all my adult responsibilities and child rearing so I can recreate this recipe.” Because that’s what any chocolate fan does.
It took a couple of tries, because science, but they’re here now, nobody got hurt (minus the fly I swatted who wanted to barf on my bars) and they’re freakin’ amaze. Enjoy y’all!Print
Paleo Majestic Coconut Bars
- 1 cup cassava flour
- 7 tablespoons grass fed butter or sustainably sourced palm shortening for vegan option
- 6–7 tablespoons cold water
- 1, 14 ounce can full fat coconut milk
- 3 tablespoons maple syrup or Date Lady date syrup
- 1.5 cups of dairy/soy free chocolate chips
- 2 cups unsweetened coconut flakes
- 1 cup pecan pieces (or leave off if you want to make it nut free)
- Sea salt
- Preheat your oven to 350
- In a mixing bowl, combine the cassava flour, butter or palm shortening, and water and mix by hand until a ball of dough is formed
- Then press it into a casserole dish/baking pan until it is evenly distributed (mine was 11×9)
- Place it into the oven and bake for 15 minutes
- While your crust bakes, open the coconut milk can and combine it with the maple or date syrup in a small saucepan over medium heat
- Bring it to a simmer, whisking periodically, for 10-12 minutes
- Once the milk has simmered for 12 minutes, remove it from the heat
- Remove the crust from the oven once it’s baked for 15 minutes and sprinkle 1 cup of the chocolate chips over the warm crust
- Then sprinkle the 2 cups of shredded coconut over the top of the chocolate chips
- Press all the ingredients down into the pan slightly before doing the next step
- Now pour the condensed coconut milk over the coconut and then finally layer the last of the chocolate chips (1/2 cup) and the pecans on top and sprinkle a little sea salt on top of that
- Bake for 30 minutes and remove from oven
- Allow the bars to cool completely (around 1 hour) before slicing so they will set up and hold form. I know it’s hard. Just do it.