Ginger Snap Cookie Bars and Instagramming it

As requested, included in this post is the SECOND in the series of recipes for two vegan substitutes of dishes commonly made with animal products.  

(Click HERE to be taken to the first; Hollandaise sauce.)

One of my favorite treats as a kid that I have recently experienced a hankering for are baked Magic Cookie Bars; gooey super super sweet layers of all sorts of yum.  The original recipe I used for years was one my aunt always used; found on the back of the Eagle Brand condensed milk.

And just a few days ago, my cousin (Melanie's sister) posted this:

What follows is my variation of the recipe above.  No-Bake, Vegan, Gluten-free, Soy-free and less sugary but every bit as delicious. These are a probably a bit more intensive than your average magic cookie bars. In the traditional recipe,  Sweetened condensed milk is the key component to creating that perfect texture and the "glue" that binds. Making your own non-dairy version takes a bit of patience. The first step of this recipe takes an hour and once your bars are made, you will have to wait an additional hour to consume them.  (Yes, I said "consume", they are that good.).  With that in mind, my opinion is that this day in age (with so much of the hustle and bustle) a little extra love and patience is a good thing, right? 

So! If you're ready . . . let's get started . . .

You will need the following:

for your condensed milk substitute-

(as featured on one of my favorite sites, the Detoxinista )

1 can (14 oz) of full-fat coconut milk

1/4 cup of agave nectar

preparation time: 30-45 minutes

Pour the coconut milk into a saucepan and heat over med-high heat until just boiling (should take about 5 minutes).  Be sure to watch it carefully as it will boil over quickly if not careful.

 

Add in your sweetener and whisk to incorporate.  Reduce the heat to a simmer.  Allow to simmer for 30-45 minutes, making sure to give it a stir every so often, making sure your edges are not sticking or burning.  When your liquid has thickened to consistency of condensed milk and reduced by about half, it is done.

Set aside and allow to cool a bit.

NEXT UP:  

is my variation of the Butterscotch Ginger Snap bars.  Though I know it is probably the focal point of this dessert, I have omitted the butterscotch chips as they are not vegan (and contain partially hydrogenated palm kernel oil; yucko).

Ingredients for these are:

10 ounces of ginger snaps (I used Mi-del gluten-free )

1/4 cup of vegan margarine (soy free Earth Balance is our staple)

8 ounces of vegan condensed milk (RECIPE ABOVE)

1 cup chopped raw pecans

1 1/4 cup of natural unsweetened coconut flakes

OPTIONAL: (to sprinkle on top) cinnamon, ginger and raw coconut sugar

 or finely smashed ginger candy (I love Gin-Gins)

For the crust:

Crush/smash your ginger snaps and place in a bowl.  Melt margarine and pour into the bowl.  Press the ginger snap/margarine mixture into the bottom of your baking dish. 

(no need to prep the dish as you won't be actually baking the bars.)

Pour 1/2 to 3/4 of your condensed milk over the crust.

 

Top the milky layer with 1/2 of your coconut flakes and pecans and fold together with the milk into your crust mixture.

 

Top with another layer of what is left of your condensed milk and spread it in a even layer across the top.

Add the remaining coconut flakes and pecans and then if you want add the additional sprinkle of spices (ginger, cinnamon, coconut sugar) OR top with finely smashed ginger candy. Your choice!

Set in the fridge for at least an hour. 

AND Enjoy!

These are so yummy, I admit I had one for breakfast the following morning

~AND instagrammed it~

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LoVe . . . . LiGHt . . . and BLiSs to all!

~Amber