So so so so YUMMY!

Altogether, though, these bars fulfilled all of the expectations I had for a healthy “indulgence” – easy, texturally interesting, and made with whole foods.

To keep these at a proper serving size, we cut them into 24 bars. Almond would be best though. I made it raw by adding more dates/sultanas to the crust.

So my version made it not so vegan.

Easy to make, gluten-free, and insanely delicious!

Looks Great Dana!! I wonder if I could use the leftover almond pulp from making almond milk in the crust, instead of whole almonds? I am damn sure that mr.husband will definitely love this. I grew up with these bars at every Thanksgiving and Christmas. I didnt use the proper kitchen equipment so my coconut “butter” was more like coconut crumbles and the dates were like a date paste. They don’t seem to want to blend things super fine (like hummus or dates, for instance). I’m no quitter, so I’m now interested in scaling back to an oil-free crust and cocoa nibs version, and also maybe somehow diluting the coconut butter, or making sure it’s very warm and can be applied in skinny little drizzles, or at least mixing it with either the date caramel or the PB in order to keep it softer.

Excited to make these tomorrow! Decadent vegan 7-layer bars with an almond-oat crust, date caramel, coconut butter and flakes, chocolate chips, and peanut butter! We think coconut milk might make it soggy. Last updated Sep 30, 2020. Easy to make, gluten-free, and insanely delicious! I think I should have added more almond milk? They could also change the amount of oil needed, so just watch for that.

A good 7 layer magic cookie bar starts with a simple graham cracker crust. Cover with the sweetened condensed milk and then the caramel chocolates.

Unfortunately they didn’t work out. My coconut butter blobs stayed hard and squished the layers below with each bite (it’s not coconut oil melting point weather her in Seattle just yet).

I made these for a potluck and they were devoured.

I do want to note that the yield says 24 bars but I have made the recipe twice now and they only come out to 10-11 bars and pretty small at that fact. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! This sounds delicious! i made this for the first time about 3 months ago and seriously, i have made a batch almost every single week since! I was excited to make these for Christmas. My hubby is allergic to nuts and I would like to share this yummy treat with him. Bake for 10-12 minutes more or until the edges are golden brown and the toppings are slightly toasted. I made this for thanksgiving lunch and it was a hit! I think each person makes them a little differently but my grandma’s 7 layers included butter, graham crackers, pecans, butterscotch chips, chocolate chips, coconut and sweetened condensed milk. Very creative! I made the coconut butter and I really did not care for the taste of it (I like coconut too!) Cookies ‘n Cream Magic Bars. We ate these for breakfast, dessert, snacks, etc. The coconut should go through three stages on its way to turning into butter. 1. I couldn’t get to the kitchen fast enough-these are amazing! Thanks for this keeper recipe, Dana! Thanks! I have been Vegan for almost 10 years, the only one in my family. thank yoU!! So far, all the desserts i’ve made from your recipes are delicious, and i feel good that they have healthier twists in them! Thanks for sharing! It says the process 2 1/2 cups with coconut butter but also drizzle with coconut butter. Just using a food processor?

21,838 suggested recipes. To avoid excess dishes and unnecessary cleanings of the food processor, I made the base “dough” first, substituting an extra two Medjool dates for the two tablespoons of maple syrup. Seven Layer Magic Coconut Bars are made quick and easy and always satisfying! ^.^ He said he likes how it didn’t have added sugar and was not too too sweet.

Have a question?

I am making them again tomorrow for Father’s Day and I made my coconut butter a few days ago to save a step. We’re so glad to hear this, Kerri! I know it was me.

Hi Ashley, these will keep up to 5 days in the fridge. Blogging about desserts and cookies for the last 10 years, quite a few sweets have passed through our kitchen.

Set aside when 50% is browned. Bake for 12 minutes. And kind of healthy! I’m always trying to find ways to use my pulp ?

So strange!

Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Cheers, friends! I’m definitely going to give this a try.

I tried making the coconut butter in my ninja blender and it failed, and I moved it to the food processor and it worked right away. We love your recipes. The base for this decadent 10-ingredient dessert is an almond-oat crust naturally sweetened with dates and maple syrup that originated from our Creamy Vegan Lemon Bars! Begin layering: To the crust, add date paste and then pecans, peanut butter, coconut butter, coconut flakes, and lastly chocolate chips. So yummy, sweet-tooth-satisfying and healthy that i feel happy after eating it. This sounds so tasty!

If not, have you even lived? How do you process into coconut butter? Yaaassss!!! I've got all of your sweets covered from breakfast delights, to mid-day cookies, and night time treats. This looks so great! Well worth the steps involved.

Add a pinch of salt and blend once more. Hi Michele, here’s our tutorial on making coconut butter: Thanks so much!

This is a treat and I wont make them too often as we have very little self control haha.

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