Whether hosting a party or heading to a potluck, you can’t go wrong with an allergen-friendly treat. Specializing in vegan and gluten, soy and dairy-free desserts, Sweet Freedom Bakery shares the recipe for its coveted magic bars.
For the base:
2 cups superfine brown rice flour
1/4 cup + 2 tablespoons coconut sugar
1/4 teaspoon + 1/8 teaspoon sea salt
3/4 cup coconut oil, melted
3/4 cup maple syrup
1 ½ tablespoons vanilla extract
1 ½ cups dark chocolate chips
1 ½ tablespoons coconut oil, melted
1/2 cup unsweetened shredded coconut
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Preheat oven to 350° F.
Lightly grease an 8-by-8 inch pan with coconut oil.
In a medium bowl, sift the dry ingredients of brown rice flour, coconut sugar and sea salt, mixing them together.
In a large standing mixer bowl, combine the wet ingredients or coconut oil, maple syrup and vanilla extract, stirring until well-mixed. A little bit at a time, very slowly add in the dry mixture. Continue until all of the dry mixture is incorporated.
Spread the batter evenly into the baking pan. Bake the crust for 18 minutes, then let cool for 5 minutes.
In a double boiler, combine the chocolate chips and coconut oil until they are melted and smooth. Spread the chocolate mixture evenly over the crust and sprinkle the shredded coconut on top. Place dish in the refrigerator until chocolate hardens. Once hardened, bring the bars to room temperature. Cut into 2-by-2 inch bars and serve. The recipe yields 18 bars.