When we lived in Chicago, our favorite bakery was Sweet Mandy B’s, and they had the most scrumptious Magic Bars that were such a treat. At the time, I didn’t know I had a gluten and dairy intolerance, but I remember knowing that consuming them would cause me a tremendous amount of stomach pain after, and it didn’t stop me 😅. This version is both gluten and dairy-free, plus is refined sugar free and still tastes absolutely scrumptious. I can’t wait for you to try them:

For the CRUST (pre-heat to 350 while you’re whipping this up):

• 1 cup raw almonds
• 1 cup sprouted gluten-free organic oats (try to go for organic when possible to avoid the glyphosate)
• 4 pitted dates
• 2 T. maple syrup
• 1 t. vanilla
• 2 T. melted coconut oil
• 1 t. cinnamon
• 1 t. sea salt

For the CARAMEL

• 1 cup pitted dates
• 1 t. vanilla
• 1 T. maple syrup
• 2 T. coconut milk

For the TOPPINGS

• 1 cup shredded coconut flakes (no sugar added)
• 1 cup dark chocolate chips
• 1/2 cup pecans

1. Use your food processor to blend all of the ingredients in the crust. Spread evenly on parchment in an 8×8 baking dish. Bake at 350 for 12 minutes while you work on the date caramel.
2. Add your dates, maple syrup, vanilla and coconut milk to the food processor and blend until smooth. You may have to stop it and scrape down the sides a few times to blend well.
3. Remove the crust from the oven, and spread the date caramel evenly on top.
4. Then add your toppings (play with the measurements until you have a nice balance of what you like!).
5. Place your dish back in the oven at 350 for 15 minutes or until the top starts *lightly* browning.
6. Allow it to rest for at least ten minutes. It’s extraordinary served warm, but if you can’t enjoy it now, place it in the fridge after cooling and it lasts us to 3 days.

We hope it satisfies your sweet and salty craving! Have a well + joyful weekend 😍. XO, Kaylea