I don’t think I’ve been more proud of a recipe, you guys! This one has turned out so great! Remember that ooey gooey potluck favorite, the Wonder Bar, full of sweetened condensed milk and refined sugar and flour? Well, I’ve cleaned it up and made it even more delicious. Not only more delicious, but also vegan and gluten free…and maybe even raw, if you choose your ingredients with that goal in mind!
Doesn’t that look tempting?
HeyLaura Wonder Bars (gluten free and vegan!)
For the crust
2 c almond meal (not blanched almond flour; I get mine at Trader Joe’s)
1/2 c date sugar (you could use 2-4 TB of agave nectar here - taste for sweetness. I like a hint of sweet, but not enough to drown out the salty goodness)
1/2 c coconut oil (softened)
1/2 tsp vanilla
1/2 tsp salt
For the topping
2 1/2 c (6 oz) shredded coconut (I use the TJ’s kind that is just soft “strings” of coconut and sugar; you could use unsweetened all-natural shredded coconut, but it is a very different texture, and you would need to add sugar/agave to the topping)
1 c pecans, chopped
1 c chocolate chunks
6 TB full fat coconut milk
Stir together the crust ingredients, incorporating everything well (I used my hands to kind of knead it). Press firmly into an 8x8 baking dish.
Mix together the topping ingredients and spread evenly over the crust. Press down firmly into the crust.
Refrigerate for at least 1 hour, or until the coconut oil is solidified and you can cut squares without everything crumbling.
Try not to eat the whole pan in one sitting!
***Remember! Just because it’s a “clean” and vegan and gluten free version of a very decadent dessert doesn’t mean this one is “good for you.” It is still packed with sugar and fat and yumminess. It is a *treat* not a snack or a meal. ;) *******