CHOCOLATE PALEO MAGIC COOKIE BARS WITH STRAWBERRY

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Magic, magic, MAGICCC!

I’ve got the magic in meeeeee!

Errrr, I actually have zero magic. But, you guys, these bars? ALL THE MAGIC.

F-I-V-E mega layers of dessert-deliciousness are about to scoot inside your mouth right now.

It all begins with a crispy-crunchy, CHOCOLATEY crust –> XTRA crunch factor from toasty-roasty hazelnuts –> ooey-gooey, riiiich dark chocolate that has a “melty factor” of OFF THE CHARTS –> sticky, sweet and thiiiiiiiick condensed coconut milk and the STRAWBERRY ON TOP?

Swirly strawberry sauce. Duh.

Ingredients

2/3 Cup Hazelnuts,
1 Can Full-fat Coconut Milk ( Do NOT use low fat) (14 oz)
3/4 Cup Honey, Divided (agave for vegan version)
2 Cups Strawberries, roughly chopped (260g)
2 Tbsp Water
1/3 Cup Coconut oil at room temperature (should be the consistency of softened butter)
3/4 Cup Coconut flour , Sifted (66g) *
2 Tbsp Cocoa powder
Pinch of salt
2/3 Cup Dark chocolate morsels

Instructions

Preheat your oven to 350 degrees. Spread the hazelnuts onto a small pan and bake until browned and toasty smelling, about 8-11 minutes, finely chop them and set aside.
In a LARGE, high-sided pot (the coconut milk rises up a lot when heated,) set over high heat, whisk together the can of coconut milk and 1/2 cup of Honey (or agave), reserving the remaining honey for later. Bring the mixture to a boil and boil for 1 minute, stirring constantly.
Then, turn the heat down to medium and and simmer for 16-20 minutes, stirring frequently, until the sauce reduced by about half, and you end up with 1 cup of super thick liquid. This really varies based on the size of the pot you use. I recommend checking it after 16 minutes, and if you have more than 1 cup, cook it a few more minutes until you have that amount.
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