Paleo Gingerbread Pecan Magic Bars

Paleo Gingerbread Pecan Magic Bars

Submitted by: Kelsey Preciado, Little Bits of Real Food

Nothing says festive like  a soft gingerbread cookie. Layer it with a mix of pecans, coconut and chocolate chips, then smother in sweetened condensed coconut milk for a versatile paleo take on a decadent favorite.


  • For the Crust:
  • 2 cups almond flour
  • 1 egg
  • 1/4 cup melted coconut oil (at room temp)
  • 1/3 cup molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • For the Sweetened Condensed Milk:
  • 1 can coconut milk (approx. 13.5 oz)
  • 1/4 cup maple syrup
  • For the Toppings:
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup pecan pieces


  1. To make the Sweetened Condensed Coconut Milk: In a small saucepan combine coconut milk and maple syrup. Whisk them together on high until it boils, then reduce to a simmer and let cook and thicken for 40-60 minutes. Pour it into a glass jar and place in the refrigerator for at least an hour to cool down.
  2. To make the crust: Preheat oven to 350 and line an 8×8 pan with parchment paper.
  3. Combine crust ingredients and press into the bottom of the pan.
  4. Bake for 20 minutes.
  5. Add chocolate chips, coconut and pecans. Pour the coconut sweetened condensed milk evenly on top.
  6. Place the bars back in the oven for 10 minutes.

*Recipe notes: Store in the refrigerator

Nutrition facts





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