These chewy, gooey vegan Magic Bars get a tropical twist with our Toasted Macadamia Nut Butter! Not only are they super easy to make, they’re also vegan and gluten-free.

Ingredients:

For the crust:

• 1 ½ cup blanched almond flour
• ¼ cup coconut flour
• ¼ cup vegan butter, melted
• 3 tbsp date syrup
• ½ tsp salt
• ½ tsp vanilla extract

Other: 

• 1 can sweetened condensed coconut milk
• 1 cup semi-sweet chocolate chips
• ¼ cup Toasted Macadamia Nut Butter, divided
• ½ cup + 2 tablespoons unsweetened shredded coconut
• ½ cup + 2 tablespoons unsweetened flaked coconut
• 2 tablespoons chopped macadamia nuts

Directions:

1. Preheat the oven to 350ºF. 
2. Mix almond flour, coconut flour, vegan butter, date syrup, salt and vanilla extract in a medium bowl until fully combined and slightly crumbly crust forms.
3. Pour crust into greased 8x8 inch pan, using a spoon to flatten and smooth it. 
4. Place crust in oven for ten minutes. Remove and let cool for about five minutes.
5. Spread 2 tablespoons of Macadamia Nut Butter on top of crust. 
6. Sprinkle ¾ of the chocolate chips on top, saving ¼ cup for the end. Add ½ cup unsweetened shredded coconut and ½ cup flaked coconut.
7. Pour sweetened condensed coconut milk on top, distributing evenly. 
8. Top with the rest of the Macadamia Nut Butter, the rest of the shredded coconut, flaked coconut, chocolate chips and chopped macadamia nuts.  
9. Bake for 20 more minutes, or until the edges are golden and bubbling. 
10. Let cool completely at room temperature before cutting into 16 bars. If they are too soft to cut, place bars in the fridge until they are completely firm, then cut. 
11. Store bars in the fridge for up to 1 week. They will be chewy when eaten right from the fridge, but if you prefer a gooey texture, remove bars from fridge and leave them at room temperature for at least 10 minutes before eating. They can also be frozen for up to 3 months. Enjoy!