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vegan, brownies & bars, chocolate, gluten-free, paleo, oil-free, sweet · August 3, 2017

Blueberry Magic Cookie Bars

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Sweet blueberries give these magic cookie bars a pop of purple and extra fruit flavor, while banana keeps them easy, healthy, and refined sugar-free!

Blueberry Magic Cookie Bars (vegan & paleo)

When magic is already built into the title I’m honestly at a loss for words to describe all the extra _______ the purple brings to these berry bars.

Wizardry?

Magnificence?

Splendliferous-ness? (real word!)

Pure purple perfection?

I am relating to the Supercalifragilous scene form Mary Poppins on a whole new level now – sometimes you just have to string together your own syllables when existing words aren’t cutting it.

Blueberry Magic Cookie Bars (vegan & paleo)

The purple color is certainly pretty to look at and partially the cause of my loss for words, but the flavor mix of blueberry + coconut + chocolate is just as astounding as the appearance – maybe more. You know what, I think I’ll just keep the over-the-top wordiness thing rolling for the entire post, cool?

Inspired by my original magic cookie bars made markedly more magical by subbing simple banana puree in lieu of the sweetened condensed milk, I thought it was time for a twist. A stellar spinoff shall we say. Because those bars have quickly become an FOF reader favorite, which I attribute to the fact that they look and taste indulgent while surreptitiously being the easiest thing to make.

Blueberry Magic Cookie Bars (vegan & paleo)

The tantalizing trio of nuts, coconut, and chocolate is hard to beat, but if you ask me this purple version pulled it off flawlessly. I like pecans enough, but I love plump juicy baked blueberries a whole lot more. And hey, no one said you couldn’t still add the nuts too! The berry swap also makes them especially summery, and if you haven’t noticed this season is kinda my favorite for recipes…and every other reason besides Christmas.

Blueberry Magic Cookie Bars (vegan & paleo)

Almond crust. Yep it’s my favorite 2 ingredient crust back again. Almond flour + maple syrup. You’ve seen it. Maybe you’ve tried it. Hopefully you loved it. Rich, buttery, and beloved by me. Not to mention so easy to make and bake to golden-edged gloriousness.

For best texture, you want to pre-bake the crust by itself for 15 minutes before adding the other goodies on top. And equally as important is letting it cool down before adding the puree and toppings otherwise, the chips will melt and turn the entire top layer chocolate. Delicious but not purple.

If almond flour isn’t your jam, there is an oat flour option here that will work instead.

Blueberry Magic Cookie Bars (vegan & paleo)

Purple filling. The purple stuff that holds it all together is a mixture of banana and blueberries pureed together like the simplest smoothie. The banana makes is what makes the bars naturally sweet, and also bake and set perfectly without any additional ingredients.

I used two small ripe bananas (riper = sweeter!) and about half a cup of fresh blueberries, although frozen berries would work too. I blended all that fruity-ness together in this fun new small-sized container for the Vitamix Ascent, which I am loving lately for smoothies and other small batch recipes.

Be sure to spread the puree on top of the crust before adding the chips, coconut, and berries. If you do it the other way around it will be quite the purple mess trying to get everything evenly mixed.

Blueberry Magic Cookie Bars (vegan & paleo)

Sprinkled-on stuff. I had a tough time deciding whether to swap out the shredded coconut for blueberries or the nuts, but in the end berry + coconut is too good a pair to pass up. In my original dream vision for this recipe I wanted to use vegan white chocolate chips instead of semi-sweet, but those are tricky to find so I skipped it. In the end I’m glad I stuck with regular chocolate. I forget sometimes just how wicked chocolate + blueberries are together. I gotta say these magic bars are definitely my favorite of the two, and it’s not just because of the color.

Blueberry Magic Cookie Bars (vegan & paleo)

These beyond-easy bars brings some badass berry flavor with a blazing purple-blue hue to back it up and chocolate too because it’s the best kind of baking bonus.

Okay that last bit took a Dr. Seuss turn. Next post – no words longer than five letters because this big words thing is exhausting and I have way too many thesaurus.com tabs open right now.

Blueberry Magic Cookie Bars (vegan & paleo)

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Blueberry Magic Cookie Bars

★★★★★ 4.8 from 4 reviews
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 bars 1x
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Description

Sweet blueberries give these magic cookie bars a pop of purple and extra fruit flavor, while banana keeps them easy, healthy, and refined sugar-free!


Ingredients

Scale

Crust (see notes for an oat option)

  • 1 1/2 cups almond flour
  • 2–3 tbsp maple syrup

Blueberry Layer

  • 2 ripe bananas
  • 1/2 cup blueberries ((fresh or frozen))
  • 3/4 cup chocolate chips
  • 3/4 cup unsweetened shredded coconut
  • 1 cup blueberries

Instructions

  1. Preheat the oven to 350F.
  2. Combine the almond flour and maple syrup in a bowl. Mix to create a sticky clumpy dough that holds together when pressed. Add 1 tbsp water if it seems too dry.
  3. Press the crust into an 8×5″ baking dish (or a loaf pan) lined with parchment paper. Bake for 15 minutes at 350F. Remove from the oven and cool for at least 15 minutes.
  4. While the crust is cooling, blend the bananas and 1/2 cup blueberries.
  5. Pour the purple puree on top of the cooled crust.
  6. Sprinkle on the chocolate chips, 1 cup blueberries, and coconut. Gently press down until the banana puree rises up covering everything.
  7. Bake for 40 minutes at 350F.
  8. Cool then chill overnight.
  9. The next day, slice and enjoy! Keep in the fridge for up to a week.

Notes

I much prefer this almond flour crust, but for an oat flour option see this recipe


Nutrition

  • Serving Size: 1 bar
  • Calories: 376
  • Sugar: 21g
  • Fat: 25
  • Carbohydrates: 36g
  • Fiber: 7g
  • Protein: 9g

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 Blueberry Magic Cookie Bars (vegan & paleo)

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In: vegan, brownies & bars, chocolate, gluten-free, paleo, oil-free, sweet · Tagged: banana, blueberry, chocolate chip, coconut, crust, dessert, summer, baking, almond flour, paleo

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Comments

  1. Beth says

    August 3, 2017 at 9:43 am

    What do you do with the last 1 cup of fresh blueberries? I didn’t see instructions for those.

    Reply
    • Natalie says

      August 3, 2017 at 10:22 am

      So sorry, just fixed that! You add them whole with the chocolate chips and coconut, and press it all into the blueberry puree mixture. Hope that makes sense 🙂

      Reply
    • Rosy says

      September 27, 2017 at 10:16 am

      can you use applesauce for the bananas? allergic to them

      Reply
      • Natalie says

        September 27, 2017 at 10:30 am

        Hmm I haven’t tried it with applesauce but I don’t think they will hold there shape because applesauce doesn’t really bake/set the same way. What I would suggest instead is about 2/3 cup non-dairy milk + 6 pitted medjool dates + 2 tbsp arrowroot or cornstarch blended with the 1/2 cup blueberries. Hope that helps!

        Reply
        • Rosy says

          September 28, 2017 at 6:51 am

          thank you, will try today…

          Reply
          • Madison says

            July 3, 2019 at 8:37 am

            Did this work for you? I’m thinking of trying these and I don’t have any bananas, but the suggestion she made sounds like it would taste great.

  2. Leah M | love me, feed me says

    August 3, 2017 at 10:49 am

    I didn’t know your magic bars could get any more magical… but you did it!! These purple beauties sound so summery and perfect! <3 coconut + blueberries = hnnnng!

    Reply
    • Natalie says

      August 3, 2017 at 7:53 pm

      Something about purple is pure magic! What was I thinking as a kid when I thought my favorite color was red?🙄 lol Thanks girl <3

      Reply
  3. Sara says

    August 3, 2017 at 11:29 am

    So I always underestimate the yumminess of the combination of blueberries + chocolate, but the aesthetics alone here are enough to motivate me to try these! Then you add coconut, and you’re right, I don’t think there’s enough words in the dictionary to appropriately describe how delightful these must be – although I must admit I was SUPER impressed by all of your wordy descriptions/alliterations 🙂 Seriously though, I love how much fruit is going on in these bars, and the texture!!!! Can’t handle it. They look amazing.

    Reply
    • Natalie says

      August 3, 2017 at 7:54 pm

      Somehow strawberries or raspberries always seem more apropos for pairing with chocolate and I forget how marvelous blueberries + cacao can be! Hehe yes the purple color is quite enticing for me too, I have a whole pinterest board just for purple food–love it so much 🙂

      Reply
  4. TofuAnnie says

    August 3, 2017 at 2:02 pm

    This looks so decadent! And thru this recipe I went to your original bars and those look amazing! I hope to try them both out soon, but now can’t decide which one will be first. I’ve been watching all of your terrific short videos along with the recipes and I just absolutely love them!! They are put together so wonderfully, down to the regular action of dropping in the last of the ingredients. They are so helpful to tie your pre-description and recipe all together. Lovely! Thanks for all you do.

    ★★★★★

    Reply
    • Natalie says

      August 3, 2017 at 8:21 pm

      Thank you so much for watching and reading and for the kind words too <3 I'm partial to this purple version but both are delicious! I hope you get a chance to try one or the other soon Annie 🙂

      Reply
  5. The Vegan 8 says

    August 7, 2017 at 11:36 am

    Just wow to this blueberry twist of your original magic bars!! I have never tried blueberries and chocolate together but I imagine it really intensifies the chocolate flavor so much! Plus, you can’t beat that color. Blueberries always produce the most gorgeous desserts. I’m in love with that mini new blender too, I need one of those in my kitchen stat. These are actually fairly healthy too, so I wouldn’t feel the least bit bad about stuffing my face with them. Not that I ever do with dessert anyways, LOL. I see that you just posted another ice cream recipe too, my goodness, I thought I was going obsessive with the ice cream making, but I see you’ve clearly gotten me beat, hahaha. Can’t wait to go drool some more at your new recipe!

    Reply
    • Natalie says

      August 8, 2017 at 10:43 am

      Wait, you’ve never had the blueberry + chocolate combo??😱 But blueberries are a fruit you actually like and I know you like chocolate at least a little bit (😉) so this needs to change soon! I might even prefer it to strawberry + chocolate. Too hard to choose though. Ha yes the ice cream obsession has reached a ridiculous level, I’m trying to stop…but not very hard lol. And totally agree on the stuff-you-face-anyways thing, but relatively healthy is always a nice bonus😊

      Reply
  6. Elyse says

    August 9, 2017 at 6:33 pm

    Made these but had to run out the door unexpectedly for 4 days! Put them in the freezer and pulled them out when we got back. I think my bananas were too big because it didn’t set up very well but man, oh man were they delicious! I’m going to try again with smaller bananas because these were amazing.

    ★★★★

    Reply
    • Natalie says

      August 10, 2017 at 10:45 am

      I am so happy they turned out delicious despite the slightly rushed preparation! I haven’t personally tried them frozen yet, but I bet they taste yummy that way too. Thanks for the feedback Elyse, and I hope the next batch is even better 🙂

      Reply
      • Sue says

        November 3, 2017 at 3:43 pm

        That’s always one of my concerns whenever a recipe calls for a certain amount of banana’s. They come in various sizes! I prefer a measured amount to be completely sure. But I do appreciate all of the recipes very much. Would you consider in future giving the exact amount?

        Reply
        • Natalie says

          November 3, 2017 at 3:57 pm

          Totally understand! In this case small variances won’t mess it up, but in banana bread or something like that it can make a big difference which is why I have started including weight measurements on my most recent recipes as well so hopefully that will help going forward 🙂

          Reply
          • Sue says

            November 3, 2017 at 4:25 pm

            It will help. thank you!!! And I just read your post about going from Vegan to possibly an AIP diet (which I am reading up on). I appreciate your post because for some of us it is a real journey figuring out what we can eat. My daughter and I are both Celiac. She in her 20’s and I in my 40’s. What I could once eat I now find that I can’t. Or sometimes I can, sometimes I can’t. My point is that what you said in your ‘Things Change’ post shows that you have to be adaptable. Just because someone else swears by a certain diet doesn’t mean it’s good for you. Or maybe it works for you body now but now but not for your body later as we are always changing. We’re just trying to feel our best. But your recipes help me to feel like I actually have some options to what I eat. It can get really disheartening eating the same things over and over. I hope you continue to share (if you want) and please know it is all appreciated.

          • Natalie says

            November 4, 2017 at 9:15 am

            I think for almost all of us it’s a constant journey of trial and error and learning a little more every time. But dealing with diagnosed celiac makes it that much tougher I am sure. Adaptability is HUGE, I completely agree. Not to mention the impact eating or not eating certain foods for a long time has on our gut, it’s constantly adapting and changing too. Sometimes I find completely switching it up and eating things I normally don’t can actually make me feel so much better than I expect, so I hope you keep experimenting and I am so so happy my recipes can help in your life too 🙂

  7. Eleana says

    September 17, 2017 at 8:07 am

    I was wondering if I can just use normal flour? Is this possible ?? Xxx and would it be ok to wrap it to take to school with out it melting? One more quick thing how long till you can cut and eat it😻They look so yummy

    Reply
    • Natalie says

      September 17, 2017 at 11:13 am

      Gotcha on Instagram messages, yes? Good luck and I hope they turn out perfect 🙂

      Reply
  8. Charlene says

    September 28, 2017 at 12:53 pm

    Is there a suitable substitute for the almond flour? Could I use half oat flour and half almond flour? Thanks! I’m looking forward to trying these!

    Reply
    • Natalie says

      September 28, 2017 at 4:01 pm

      You could definitely try that! It should work fine–may need a little extra maple syrup since oat flour tends to be drier than almond. Hope they turn out well!

      Reply
  9. Paula says

    December 22, 2017 at 4:46 pm

    Can you use regular flour instead?

    Reply
    • Natalie says

      December 22, 2017 at 7:48 pm

      Regular flour will make for a much chewier crust without any fat/oil, and you will need a lot more maple syrup since AP is much more absorptive than almond flour. I can’t tell you exact amounts without trying it, but if you have a favorite AP flour crust recipe feel free to use it here instead 🙂

      Reply
  10. Allison says

    January 30, 2018 at 5:25 pm

    Does it matter if the banana are fresh or frozen?

    Reply
    • Natalie says

      January 30, 2018 at 5:33 pm

      Hi Allison! I recommend fresh for this one. Freezing and defrosting tends to make bananas really watery which may throw off the texture and make the bars not set properly since there is no thickener or anything here. Sorry!

      Reply
  11. Maria Koutsogiannis says

    February 25, 2018 at 10:54 am

    OMG these look so amazing.

    Reply
    • Natalie says

      February 25, 2018 at 6:15 pm

      If you like bluebs (who doesn’t?) then I think you will love them 🙂 Thanks for checking them out Maria!

      Reply
  12. Vanita says

    March 21, 2018 at 5:20 pm

    Do you think a different fruit would work? Like raspberries or blackberries?

    Reply
    • Natalie says

      March 21, 2018 at 7:06 pm

      Absolutely! It will be delish with either, or even cherries. Although be careful with raspberries/blackberries because they are so seedy you will need to blend the berries, strain it, and then blend again with the banana 🙂

      Reply
      • Vanita says

        March 21, 2018 at 8:09 pm

        Thanks for the tip!! Trying out the recipe this weekend!

        Reply
  13. Ellen Mulcrone says

    June 6, 2018 at 7:56 am

    Hi can you let me know the nutritional info of these please?

    ★★★★★

    Reply
    • Natalie says

      June 6, 2018 at 11:20 am

      Just added it to the recipe card for you 🙂

      Reply
  14. Robin says

    March 10, 2019 at 10:45 pm

    Made these today and oh my goodness – they are amazing! What a clever idea to use the banana in that way and wow, the results blew me away. Shared them with a few of my neighbors and every one of them loved them as well. I added some chopped walnuts for the texture, but may try almonds next time. So so yummy! Will need to make them again very soon. Thank you again for another fab recipe!

    ★★★★★

    Reply
    • Natalie says

      March 11, 2019 at 7:46 am

      I am so happy you enjoyed these, Robin🤗🤗 The banana works amazing well, right?! Love the nutty addition too, and I bet almonds would be amazing they always pair well with berry things😋 Thanks for the feedback!

      Reply
  15. Michelle says

    January 10, 2021 at 2:56 pm

    Aloha! These bars are amazing! I wanted to make them keto friendly and have substitutes for everything except the bananas. Do you have a recommendation ?

    Reply
    • Natalie says

      January 10, 2021 at 3:50 pm

      Hmm I’m not the most familiar with keto baking, are you vegan as well or can you use eggs?

      Reply
  16. Hannah says

    September 1, 2021 at 1:52 pm

    Hi there, is it possible to make this slice without the chocolate? Will it set? Thanks

    Reply
    • Natalie says

      September 2, 2021 at 9:59 am

      I don’t think they will hold together as well without it so I don’t recommend, sorry Hannah!

      Reply

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#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes

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