I recently received a complimentary copy of a cookbook by the chef who cooks for Ellen Degeneres, Roberto Martin.
I was eager to get this cookbook because I have been finding some vegan dishes popping up in my diet (mostly breakfast and lunch). And the title was intriguing- I am definitely a carnivore! When I flipped through the book, I came across a recipe for “Magic Bars.” Chocolate, coconut, and graham cracker crust sounded good to me. I did have to revise the recipe just a bit to be gluten free, but it was easy to do. Here is how I did it…
- 2 cups crushed gluten free ginger snap cookies
- 12 tbsp. vegan butter, melted
- 2 cups non dairy condensed milk (simmer 2 tbsp. cornstarch, one half cup white sugar, 4 cups almond milk, dash of vanilla in a saucepan for about 45 minutes until reduced to 2 cups)
- one bag non dairy chocolate chips
- one and one half cups flaked coconut
- one and one half cups of your favorite nuts (like pecans or cashews)
- Crush the ginger snap cookies in a food processor.
- Combine the melted butter and ginger snaps in a bowl and pour them into a baking pan (13 x 9) to make a crust.
- Pour the condensed milk over the crust.
- Sprinkle the coconut, chocolate chips, and nuts over the condensed milk.
- Bake at 350 degrees for about 30 minutes.
- Let cool for at least a couple hours, and then cut into bars.
I would definitely give a thumbs up on this recipe! The flavors were amazing, and I swear you would never know it was gluten and dairy free. Although, I do have to make this again to really get the consistency right. I think I needed a smaller pan to make them thicker and truly cut them into bars. Also, I tried to use soy milk to make the condensed milk and the consistency was off… next time I will do what the recipe says and use almond milk (which is thinner and probably reduces better). Overall, I was pleased! I will definitely try other recipes in this book.