Paleo Hello Dolley Bars
Healthy Hello Dolley bars made with an almond and coconut biscuit base, coconut maple-sweetened condensed milk, and your choice of chocolate morsels and nuts. These grain-free, easily-made paleo, and vegan treats are packed with 3 different forms of vitamin-rich coconut goodness, and have a sweetness level that can be easily dialed down (or up!) to your taste and body’s need.
Oh sweet chocolate and coconut! Also known as Magic Bars, I was obsessed with Hello Dolleys as a teenager. My old high school advisor used to bring these bars into school, and upon our graduation, gifted us her infamous family recipe. Recently unearthed from the depths of a drawer, I just had to make a healthy, grain-free version!
Ingredient Fun Facts:
- full fat coconut milk: after reducing on the stovetop, this becomes a dairy-free replacement for the traditional condensed milk, without any additives or refined sugar!
- maple syrup: to sweeten the dairy-free sweetened condensed milk! Honey also works well
- almond flour: nutritionally dense and a great source of protein, almond flour makes up the bulk of the crust and mimics the standard crumbly biscuit texture.
- coconut flour: this helps to bind the crust a bit more than just almond flour solo.
- coconut oil (or butter if not vegan): can’t have a pastry crust without fat! This binds the crust together and completes the melt-in-the-mouth biscuit feels.
- vanilla: the background singer we don’t always hear, but they complete the song
- salt: for that salty-sweet balance in life, and because a bit of salt enhances all the other flavors around it. Use sea salt or pink salt when possible! They contain valuable minerals that you may not be getting from other sources, such as tap water.
- cinnamon: helps to mimic the taste of graham cracks in the crust, and adds antioxidant and anti-inflammatory health benefits to boot.
- cardamom: optional, but brings an individual aromatic twist to this more classically western tasting dessert and pairs with all the coconut like a dream.
- dark chocolate chips (refined sugar free for paleo): for me, the darker the better! if you can find 70% chocolate chips or chocolate bar chopped, bitter cocoa meets cool coconut.
- unsweetened shredded coconut: more coconut! yes. The unsweetened shredded coconut softens as it absorbs the milk, but still bakes with a crunchy top.
- your choice of nuts: pantry’s choice, but I recommend walnuts or pecans, though almonds also work great. Dry roasted in the oven is always better.
How to Make Paleo Hello Dolley Bars:
Preheat the oven to 350, set an oven rack to the middle of the oven and grease or line an 8x8'“ baking dish.
Start by making the sweetened condensed milk. In a small sauce pan on the stove, add the full can of coconut milk and maple syrup (honey also works well). On a medium heat, bring the coconut milk to a boil and immediately turn down to a low simmer. Watch the pot! It can boil over quickly when you’re not watching. Stir every few minutes to prevent a skin forming on top.
Simmer the maple-coconut milk until it has thickened, turned a golden color and measures about 1 1/4 - 1 1/2 cups in volume. This can take anywhere from 30 -45 minutes.
While the coconut milk is reducing, begin making the crust. Add all the crust ingredients into a medium mixing bowl and mix until thoroughly combined. This will look something like a crumble topping.
Transfer the crust crumble into the prepared baking dish. Using slightly wet fingers or a silicone spatula, press the crumble into the pan into an even layer of crust. Bake in the oven for 15-17 minutes, or until the edges begin to brown.
In a small bowl, mix the toppings together so they are well distributed.
Once the crust and milk are ready, cover the crust with the toppings mixture in a layer, and then pour the sweetened condensed coconut milk over the toppings. Do your best to submerge the toppings in the coconut milk for best results.
Bake in the oven for 20-25 minutes, or until the milk begins to bubble and brown slightly.
Cool at room temperature for 15 minutes, and then put in the fridge to set for 1-2 hours.
Cut into 9 bars, and enjoy!
Paleo Hello Dolley Bars
Ingredients:
- 1 13.5oz can full fat coconut milk
- 2 tbsp maple syrup*
- pinch of salt
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tbsp maple syrup
- 6 tbsp coconut oil, melted (or butter if not vegan/DF)
- 1 tsp vanilla
- 1/2 fine salt
- 1/2 tsp heaping cinnamon
- 1/4 tsp cardamom, scant (optional)**
- 1 cup of dark chocolate chips or chopped chocolate
- 1.5 cup of shredded unsweetened coconut
- 1/2 cup chopped, lightly toasted walnuts or pecans
Instructions:
- Preset oven to 350, and grease, or line with parchment paper, an 8x8” baking dish
- Shake the can of coconut milk before opening, and then pour into a small sauce pan with maple syrup and salt
- On a medium heat, bring the coconut milk to a boil, stirring often. Once boiling, immediately turn heat to low and simmer until thickened to about 1 1/4-1 1/2 cups of liquid. This will take somewhere from 25-40 minutes depending on your stove. Continuing to stir every few minutes to prevent a skin forming
- Meanwhile, combine all crust ingredients in a medium mixing bowl until well incorporated into a crumbly dough
- Transfer crust into the prepared baking dish and press into bottom of pan with slightly wet fingers or a non-stick spatula until an even, compact layer is formed
- Bake in the oven for 15-17 minutes, or until edges begin to brown
- Mix toppings together in a bowl
- Once the crust and sweetened condensed milk are ready, spread the toppings mixture on the crust in an even layer, then pour the sweetened condensed milk across the toppings, trying to submerge the toppings as much as possible in the liquid
- Bake for 20-25 min until milk bubbles/browns slightly
- Cool at room temperature or in the fridge until set (1-2 hours depending on the temperature)
Recipe Notes:
Calories
429.06Fat (grams)
43.05Sat. Fat (grams)
26.03Carbs (grams)
18.31Fiber (grams)
5.36Net carbs
12.95Sugar (grams)
8.77Protein (grams)
7.16Sodium (milligrams)
29.77Cholesterol (grams)
0.37