We met blogger Alexa Curtis of A Life in the Fashion Lane how we meet most of our people--talking about skincare. From a chat about collagen-infusion, we grew to learn that we shared similar passions and interests--including our second favorite love--healthy desserts! Alexa spilled that she had a great paleo magic bar recipe, so we knew we had to get the details. Keep reading for Alexa’s gluten-free, low-carb, grain free and low sugar treat! Ingredients: Coconut Condensed Milk: 1 can full fat coconut milk Dash of maple syrup Dash of salt Crust: 1 cup tigernut flour 1/2 coconut flour 1 tsp. of vanilla 1 tsp. sea salt 1/4 cup honey/maple syrup 1/4 cup of coconut oil (melted) 1 egg Topping: 1 cup of dairy-free, vegan dark chocolate chips 1/2 cup of unsweetened shredded coconut 1/2 cup of chopped pecans Directions:
- Start by making the condensed milk. Preheat the oven to 350 degrees. Grease a deep baking dish with coconut oil or olive oil.
- Place the full can of coconut milk, along with maple syrup and salt in a small saucepan and simmer for 30 minutes until the milk betweens very thin. Make sure you have exactly 1 cup.
- Next, mix the dry ingredients first, and then the wet, in a bowl or a food processor. Press the dough into one even layer into your pan, and cook for 15 minutes.
- Once the crust is done, top it with the chocolate chips, then coconut, and then pecans, and finish by pouring the milk over the whole dish. Bake again for 30 minutes.