As I’ve mentioned in previous posts, I have a major sweet tooth. I try not to indulge too often, but sometimes I need a bite of something sweet after dinner. For someone who loves sweets but tries to eat healthfully, dessert can be a challenge. I created this Magic Bar Fudge to help fuse these two desires — nutrients and treats!
One of my favorite desserts is magic bars, which are graham cracker bars smothered in a caramel dulce de leche, sprinkled with chopped pecans, chocolate chips, and toasted coconut flakes, then baked into gooey perfection. They’re decadent and super sweet, but even the vegan version is pretty junky. Because of this, I haven’t made them in ages, even though my husband asks for them often.
As a compromise, I came up with this magic bar fudge that isn’t overly sweet and is made with nutrient-dense ingredients, such as lucuma powder, tahini, and coconut butter (ground up coconut meat). It is sweetened with coconut sugar, which is less refined than cane sugar and is more nutritious.
About the Ingredients:
Lucuma powder is a rich source of antioxidants, dietary fiber, and vitamins (beta-carotene, niacin, etc.). It is hailed as an anti-inflammatory “superfood” by many, and is found in the section of the grocery store with the smoothie add-ins (protein powders, Chia, flax, maca, etc.). I like it because it has a slightly sweet, butterscotch flavor and a warm, caramel color.
Coconut butter/manna, unlike coconut oil, is still considered a whole food. It is merely coconut meat that is blended into a paste, and is great in desserts because of its richness and deep coconut flavor. Since the oil tends to separate and float to the top, I always remove the lid and place the jar in the microwave about 30 seconds and stir before measuring it out for a recipe.
Tahini, or sesame seed paste, is one of my favorite ingredients to use in dressings, sauces, or anything that I want to be creamy. It’s a good source of calcium and iron, and is considered a healthy fat. I added it to this magic bar fudge to give it a creamier, less crumbly texture than what the coconut butter produces on its own.
Like any other fudge, this magic bar fudge is not something you want to binge on. It’s not cloyingly sweet like traditional fudge, but the richness of the ingredients makes one square-inch piece satisfying enough for any sweet tooth!
I love all of the textures in this magic bar fudge! It has a creamy base with crunchy pecans inside, and is topped with chewy coconut flakes. The fudge base is sweet and salty, with a coconut-caramel flavor that is complemented by the pecans and the toppings. Even though I let the fudge set in the fridge, I think it tastes better at room temperature. My husband prefers it chilled, so I guess you’ll have to try it both ways and decide for yourself!
- ¾ cup coconut butter (NOT coconut oil), stirred
- 4½ T. coconut sugar
- 1½ T. lucuma powder
- 1½ tsp. vanilla extract
- 3 T. tahini
- ¼ tsp. sea salt
- ⅓ cup chopped pecans
- ¼ cup vegan chocolate chips
- ¼ cup toasted unsweetened coconut flakes*
- Line a small dish (I used a 5x7 casserole dish) with wax paper or parchment paper.
- In a small saucepan over low heat, melt together the coconut butter, coconut sugar, lucuma powder, vanilla, tahini, and sea salt, stirring constantly until completely smooth.
- Turn off the heat and stir in the pecans. Allow fudge mixture to cool a bit, then transfer it to the lined dish. Press evenly into the dish and smooth the top with the back of a spoon.
- Sprinkle the chocolate chips and coconut flakes over the top of the fudge. Using another sheet of wax or parchment paper between the fudge and your fingers, gently press the toppings down into the fudge.
- Place fudge into the fridge or freezer to set for at least 30 min. Remove and cut into about 15 square pieces. Serve chilled or at room temperature.
These last about two weeks at room temperature.
Abby is a big fan of this magic bar fudge!
Love coconut? Try my Coconut Cashew Granola Bars!