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Healthy Magic Squares (Gluten Free, Grain Free & Dairy Free)

May 10, 2020

Quarantine life has me recipe testing any chance I get. I love creating new recipes that are use whole foods, taste delicious, and are easy on the gut.

The inspo behind these squares was the magic square. I love magic squares, they are a treat I enjoyed eating and making when I was younger. The one thing I really loved with the texture of the condensed milk. It made them chewy and sweet in the middle, which I replaced with coconut cream, maple syrup, and coconut sugar. To keep this recipe grain free, I used almond flour in the crust and added some pecans to the filling for texture, as well as for some added protein and good fats.

This recipe is fairly easy to make. These magic squares are the perfect for an afternoon snack or you can top it with coconut whipped cream or even some  ice cream to turn it into a decadent desert.

Check out the recipe below!


For the Crust:

  • 1 ½ cup almond flour (I used Bob’s Red Mill)
  • ¼ cup coconut sugar
  • 1/3 cup coconut oil, melted
  • ½ tsp vanilla extract
  • Pinch of salt

For the Filling:

  • ¼ cup maple syrup
  • 1/3 cup coconut cream*
  • 2 tbsp coconut sugar
  • 2 eggs
  • ½ cup shredded coconut (I used unsweetened)
  • ½ cup chopped pecans
  • ½ cup chocolate chips (I used Enjoy Life Foods)
  • Pinch of salt


  • ¼ cup chocolate chips
  • 1 tbsp coconut oil
  • 1 tbsp coconut flakes
  • Pinch of salt


  1. Preheat your oven to 350 and grease an 8×8 baking dish
  2. Let’s start by making the crust. Add all of the ingredients for the crust into a medium-sized mixing bowl and stir to combine
  3. Add the mixture (it will be crumbly) to your baking dish and press down with your fingers (be sure to make it even so that it cooks properly)
  4. Bake for 12-15 minutes
  5. While the crust is baking, let’s prepare the filling. Wash the medium sized bowl you used to prepare the crust
  6. Add all filling ingredients except the pecans, shredded coconut, and chocolate chips. Mix until well incorporated
  7. Fold in the pecans, chocolate chips, and shredded coconut
  8. Once your crust has finished baking, remove it from the oven and pour the filling overtop
  9. Bake for 20 minutes or until the top is golden brown
  10. Remove your baking dish from the oven and let cool
  11. While your squares are cooling, let’s prepare the topping
  12. Using a double boiler, melt the chocolate chips and coconut oil together (you can also do this in 15 second increments in the microwave)
  13. Once your bars have cooled and the topping is ready, drizzle the topping over the squares
  14. Sprinkle shredded coconut and salt over the chocolate drizzle
  15. Store in the fridge for a minimum of 2 hours to set
  16. Cut into squares and…


*If you don’t have coconut cream, you can use canned coconut milk. I put my can of coconut milk in the fridge upside-down overnight. The coconut milk solids separate from the water, and boom…coconut cream!

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