It’s a mighty fine Monday for these MAGIC Bars! These are definitely not your average no-bake magic bar! I am such a chocolate, peanut butter loving girl, but sometimes looking for something else just to switch things up. These Cranberry Raspberry Coconut Magic Bars did not disappoint. The bottom layer is a thick oat mixture with a homemade jelly on top that’s then topped with coconut flakes, mini chocolate chips and a hefty drizzle of honey lemon creme – so good! These would also be the ultimate summer treat because of the no-bake, no-oven, no-problem part.
Growing up, my mom would take my sister and I to Poppycock’s in Traverse City where they make the most ridiculous delicious “magic bars”. We would almost always snag one on the way out. Handful of years later, and here’s my quick take at a gluten free magic bar. These would also be amazing with fresh blueberries when in season, or caramelized apples and peaches! You wouldn’t even notice, but these are made with almond protein powder from Bob’s Red Mill to add some extra protein and nutrients to the sweet treat. So good even Ella approved ;). But unlike many traditional magic bars and decadent desserts, this one is gluten free and can be made vegan if you sub out the lemon honey for a maple syrup, date syrup or agave of choice. I highly recommend sticking with the local lemon honey crema though, it’s just the perfect addition to these beauts!
Cranberry Raspberry Coconut Magic Bars
- February 22, 2021
- 8
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Ingredients
- 1 cup of gluten free sprouted oats
- 1/3 cup Bob's Red Mill Almond Flour Protein (can sub out for your favorite vegan protein or add in regular almond flour)
- 3 tbsp maple syrup
- 1/4 cup almond milk or water
- 3 tbsp ground flax seed
- 2 tbsp chia seeds
- 1 tbsp cinnamon
- 2 tbsp nut butter of choice (I used powdered Barney's almond butter)
- sea salt to taste
- 1/2 bag of whole cranberries, about 6 oz (fresh or frozen)
- 1/2 bag of raspberries, about 6 oz (fresh or frozen)
- 1/2 cup mini chocolate chips, or however many you want!
- 1/2 cup shaved coconut flakes
- hefty drizzle of lemon honey creme (or any honey/syrup of choice)
Directions
- Step 1
- – In a medium saucepan on the stove, add in gluten free oats, 2 tbsp maple syrup, flax seed, chia seeds, cinnamon, sea salt, almond butter).
- Step 2
- - Slowly add in water/ non-dairy milk and fold together with rubber spatula.
- Step 3
- - Fold in the almond protein powder/ protein powder of choice. (mixture should be super duper thick like oatmeal but even less watery).
- Step 4
- - Line a loaf pan with parchment paper.
- Step 5
- - Transfer oat mixture to lined loaf pan and lightly press down so that it’s all equally leveled.
- Step 6
- - Place loaf pan in the fridge for about 10 minutes.
- Step 7
- - In a small sauce pan over the stove, add cranberries, raspberries and remaining 1 tbsp of maple syrup.
- Step 8
- - Let the berries come to a boil and then reduce to simmer for about 5 minutes.
- Step 9
- - After they simmer, remove from heat for another 5 minutes.
- Step 10
- - Take loaf pan out of the fridge and add the reduce berry compote on top.
- Step 11
- - Using a rubber spatula, spread out the berries so that they are layered all over the oat layer.
- Step 12
- - Sprinkle coconut flakes on top.
- Step 13
- - Toss a good amount of chocolate chips over the coconut layer.
- Step 14
- - Place back in the fridge for about 20 minutes (overnight would be great if you have that amount of time) !
- Step 15
- - Take out of the fridge once set, place lined loaf on a cutting board and slice into bars.
- Step 16
- - Drizzle with lemon honey creme from Sleeping Bear Farms, or any will do :).
- Step 17
- - ENJOY!!
