These bars taste like magic bars but without the sweetened condensed milk! They are so chewy in the center and crunchy on the outside - I can't get enough of them!
I used Blissfully Better's Coconut Thins inside these bars for an added toffee flavor! Their chococolate covered thins are amazing and made with just a few ingredients I can feel good about eating. The thins are also sweetened with coconut nectar which is awesome because it is much lower on the glycemic index compared to table sugar. These bars are loaded with chocolate chips, coconut toffee chunks and coconut flakes! They are so easy to make and will surely impress the whole family!
Oh, and side note while you are making these! If they look oil-y don't panic! They have a high oil to flour ratio so they are definitely more "buttery" in texture and flavor - but that is what makes them so crisp and really helps them to melt in your mouth! Trust the process with these - they are SO SO GOOD!!
If you want to get your hands on some Blissfully Better Thins use the CODE:BBSOCIAL20 for 20% off your order on Amazon! :) Happy Baking!
Ingredients:
1 flax egg = 1 tablespoon flax seed meal + 3 tablespoons water
1 cup coconut sugar
1/2 cup coconut oil
1/2 cup gluten free all-purpose flour (I used Bob's Red Mill -Blue Bag)
1/2 cup gluten free oat flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 teaspoons vanilla extract
1/2 cup dairy free dark chocolate chips, plus 2 tablespoons for sprinkling
1/2 cup unsweetened flaked coconut, plus 2 tablespoons for sprinkling
1/4 (3 toffee thins) chopped into small pieces, reserve the remaining thin for topping the bars
Coconut Non-stick baking spray
Method of preparation:
Preheat the oven to 350 degrees F. Line an 8X8-inch square baking pan with parchment overhanging on two sides so you can use them as handles to lift the bars out. Spray the exposed pan with non-stick baking spray.
Put the flax and water in a small bowl and stir together. Then set aside until it is congealed like an egg white in texture. I do this first and by the time I am done measuring everything else out the "egg" is ready! :)
In the bowl of a stand mixer fitted with a paddle attachment (you can use a hand mixer here too) combine the coconut sugar and coconut oil; mix to combine, about 2 minutes.
Whisk together the all-purpose flour, oat flour, baking soda and salt. Pour the flax egg and vanilla into the coconut oil mixture and mix until combined, another minute or so. Add the dry ingredients to the stand mixer and mix until thoroughly incorporated and no streaks remain, scraping down the bowl as needed, about 2 minutes.
Pour in the chocolate chips, coconut flakes and toffee thin chunks and pulse until just combined.
Pour the batter into the prepared pan and spread out evenly to all corners. Sprinkle the top of the bars with the remaining chocolate chips and coconut flakes (reserving the toffee bits for the end).
Bake the bars for 20 to 25 minutes or until the bars are a deep golden brown. As I mentioned they will look a bit oil-y, but will set up once they cool down.
Allow to cool at room temperature completely before cutting into squares, rectangles or whatever shape you please!! :)
Store at room temperature in an airtight container or freeze for a yummy sweet treat later on!
Happy Baking!