With layers of sweet coconut and chocolate, these lightened-up and secretly vegan magic bars will be devoured in seconds!
Vegan seven layer magic bars
Chances are you’ve probably seen at least one version of this traditional potluck favorite dessert, which goes by many names:
Hello Dolly Bars, Coconut Dream Bars, Seven Layer Bars, Magic Cookie Bars, Coconut Magic Squares…
Over the years, these bars have been one of the most frequent recipe requests I’ve gotten from readers, and it’s not hard to see why the recipe is so popular!
You May Also Like: Vegan Chocolate Chip Cookies
A soft graham cracker crust topped with layers of coconut and chocolate makes the bars truly as magical as their title suggests.
And while traditional magic square recipes call for sweetened condensed milk, eggs, and at least a third cup of butter, I’ve cut all of that out in this new healthier and vegan recipe… and absolutely no one I’ve ever served them to has noticed a difference!
Still craving chocolate? Try these Chocolate Truffles
With just five main ingredients, the magic bars are ridiculously easy to prepare.
The question of what to make for your Super Bowl party this weekend?
Solved, you should definitely make these.
Vegan magic bars recipe video
Watch the step by step video – above.
I first made these magic squares for a rooftop party last summer and have been holding onto the recipe ever since, waiting for the perfect time to send it out into the world.
Figured now is as good a time as any, so here they finally are…
I hope you will love them as much as we do!
Vegan Magic Bars
Ingredients
- 1 1/2 cups fine graham cracker crumbs (9 cookie sheets OR for grain free, make Keto Magic Bars instead)
- 2 tbsp pure maple syrup or sugar of choice, or pinch uncut stevia
- if using stevia, add 2 tbsp water
- 1/3 cup mini chocolate chips
- 1/3 cup finely chopped dates OR more chocolate chips
- 1/4 cup finely chopped nuts, optional
- 2/3 cup full-fat shredded coconut, sweetened or unsweetened
- 1 1/4 cup full-fat canned coconut milk
- 3 tbsp oil or buttery spread, optional
Instructions
- *Some of the readers who've made this recipe have loved the bars as-is, but a few readers asked how to make the crust more like traditional Magic Square crust. If you want a crust that is less soft, just include the optional 3 tbsp oil or buttery spread with the graham cracker crumbs before pressing down.Line an 8-inch square pan with parchment paper going a little up each side. Preheat oven to 350 F. In a bowl, toss the graham cracker crumbs with the sweetener (and water if using stevia), then transfer evenly to the bottom of the prepared pan. Press down. Sprinkle the chocolate chips, dates, coconut, and optional nuts over top. Now evenly pour the coconut milk over top. Place in the oven. Bake 33 minutes. Remove from the oven and let sit 10-15 minutes to firm up. (If still too soft for some reason, they also get much firmer if you refrigerate overnight.) Slice into bars, wiping the knife after each cut.View Nutrition Facts
Notes
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(NO Flour Required!)
Natasha @ Thoughts of Tradition says
I love the combination of coconut and chocolate. I’ve seen magic bar recipes in the past, and they’re always packed with so much sugar and butter. This looks like a much tastier and healthier alternative.
jordan @ dancing for donuts says
omg i CANNOT wait to make these (hopefully this weekend for a superbowl party!) – my boyfriend and i love magic bars, but i can’t bring myself to make them for us because i know how much garbage is in them usually. i love that this recipe is the opposite of that!! thanks for sharing and have a great week 🙂
Emily says
Love these alternative Hello Dolly bars!
xo,
Em
Donna Tecce says
Omg yes Hello Dolly! My mom made them all the time!!!
Avanti says
I don’t what I did wrong but at 39 minutes into the baking- the coconut milk is still on top as a solid mass and has not allowed the chocolate or coconut layer to reveal themselves. Do you have any advice for what I should do?
Paige Flamm says
These look amazing! I totally need to give them a try!
Paige
Deb-do says
AHH SO GOOD!!! Are there any substitutes for the full-fat coconut milk?
Jason Sanford says
Not really, as taking out the coconut would change the flavor of the bars and not make them magic squares. Magic squares are, by definition, a coconut recipe. But Katie has a ton of other coconut-free bars on her site that might work better for you if you want something coconut-free: https://chocolatecoveredkatie.com/category/healthy-blondies-and-bars/
Tereza says
Would it work to use reduced fat coconut milk?
Jason Sanford says
No you need the full amount of fat or the bars will not firm up.
Summer says
Hmm… I’ve used full fat coconut milk and also manged to drain part of the water out before using it.. maybe I used too much coconut milk still. It’s pretty wet still after 33mins in the oven and resting over 15 mins. Any ideas how I can save this? Thank you! 🙂
Jason Sanford says
Easy save! Just put them in the fridge. Coconut solidifies when chilled! 🙂
Nina says
These sounds perfect. I love that I have everything in the house to make these. Definitely making them for Super Bowl!
Linda @ the Fitty says
I have everything in the house as well! My last can of coconut milk will go towards this.
Cassie Thuvan Tran says
Mmmm, what a fun recipe! I think these would be perfect for a Super Bowl party. Then again, I don’t know if I’d be THAT willing to share these! LOL!
Linda @ the Fitty says
Oh gosh you’d BETTER share with me!
Amber Welch says
Okay to be honest, after making tons of your recipes, this one might be the one I’m most excited about EVER!!! I love these things and now I can have them again. I’m a very, very happy person right now!
Bianca says
I jyst made them for Super Bowl and they were so flippin amazing! I like them even better than the originals because they are not as sugar coma sweet, they’re just right! Another very very happy person over here 🙂 🙂
Bianca says
Just, not jyst
Becky says
I am making these tonight. What a great idea. Thanks so very much.
Crystal says
Hi Katie, I just want to take an opportunity to say thank you. I am a mom of two and have been struggling with autoimmune issues for almost three years. I am on a autoimmune diet. I am not always able to follow your ingredients exactly but generally can sub in ingredients that work with my diet and get a decent result. It can be a bit depressing being put on strict diets for health reasons. Your blog and recipes inspire me to get creative and still enjoy food. My family thanks you for being so generous with your recipes!!!
Chocolate Covered Katie says
Hi Crystal! Thank you so much for such kind words… and for making the recipes. I’m glad they can help, even if in a small way. Sending good thoughts and hugs 🙂
B says
These look awesome! I love traditional magic bars, but not all the calories that are in them! Will be trying!
Could you please tell me where you got that shirt? Its so cute! 🙂
Chocolate Covered Katie says
Rehoboth Beach, Delaware 🙂
Cam says
Great with hot chocolate or cappuccino. Looks so delicious.
Donna Tecce says
Hi these do look great. U probably hate hearing about substitutions, but Graham crackers. Not happening.
Grain free completely. Any other thoughts?
Ty!
Jason Sanford says
Almond flour crust! Try this one: https://chocolatecoveredkatie.com/2016/04/11/girl-scout-cookie-peanut-butter-tagalong-bars-vegan/
Crystal says
I’m grain free as well. I use almond flour (Red Mill). Just mix the maple syrup in with the almond flour and press into the bottom of the pan.
Elizabeth says
Thanks for sharing your solution, Crystal! When you did this, did the crust hold together? Any issues with the almonds burning? I try to make almond crust pumpkin pie for Thanksgiving every year and every year my family ends up scraping the pie out of blackened almond crust :-p
jacquie says
those look awesome! these used to be a favorite but the thought of all that sweetness just makes me shudder. I was wondering about the dates and if i could substitute something else for those such as dried cranberries or apricots. do you think that would work? thanks
Jason Sanford says
Sure they would!
Bella says
I found a few more guilt free ones
Andrée says
First of all, I love your recipes!! I make something at least weekly! I made these today and the crust became very mushy. I guess I expected a little crunch. Are they supposed to have some substance to the crust? Maybe did something wrong or any suggestions?
Thank you! And keep up the awesome work Katie!
Jason Sanford says
Hmm no the crust IS supposed to be a soft but firm crust, not crunchy, so you did it correctly. If you want it crunchier, maybe add a little oil to the graham crackers? It would up the calories though. Personally I prefer a softer crust!
Jason
Mary says
Made these today and add melted vegan “butter” thinking it would form the crust
It was just a soft goo
Prebake it maybe?
I added chopped dates, dried-cherries, walnuts. has potential but crust has issues.
Amy says
It’s because there’s no butter or oil like there usually is in the crumb crusts; I didn’t like the crust that much either so next time I’m going to make a regular crumb crust.
Amy says
I made these the same day I got the email! They are very close to the ones we make which use Nutter Butters for the crust. These tasted the same except, of course, for the crust, so next time I’m going to do the standard graham cracker crust (with butter) and mix peanut butter or PB2 into it!
Clau says
Which brand of chocolate chips do you use??
Jason Sanford says
This is Katie’s go-to, and we buy in bulk on iherb for the best price. However, any brand of chocolate chips will work here, so feel free to use your favorite! https://www.iherb.com/pr/Enjoy-Life-Foods-Mini-Chips-Semi-Sweet-Chocolate-10-oz-283-g/32772?rcode=KAT9868
Jason (media relations)
MJ says
Tried to make these last night as they sound amazing and Katie’s recipes have never let me down. Not sure what I did wrong (the recipe is so simple!) but this came out like mush. Didn’t really firm up at all! I was was doubtful from the start that the crust would hold
Together without butter or oil, and that the coconut milk could hold the bars together (I used full
Fat as recommended)
Jason Sanford says
Hi, just refrigerate them overnight and they firm up! Let us know if that works for you!
Jason
Ann says
Thanks for the tip! Mine needed a few hours of refrigeration but they firmed up and were perfect by the time I went to serve them!
Great recipe, will definitely be making it again!
Amy Hourigan says
Made the this afternoon and they are yummy!
I made them with the homemade graham crackers from the site (which were super easy to make) because I forgot to buy s box.
Jane says
That magic bars looks tasty and easy to cook. My family love eating chocolate and I’ve been wondering on how to make it into a more healthy dessert such as cookies and I found it here, thank you so much Katie =). If you guys want to cook and eat more dessert without feeling guilty also help you to lose weight come and visit me here http://bit.ly/2DV4l0m
Lesley says
Amazing! I actually like them better than the old recipe for magic bars because they’re less sweet. You won’t be disappointed!
Rachel says
These sound amazing! Do you think they’d ship well domestically? I’m looking for a vegan cookie recipe to make and ship to my sister-in-law. Thank you!
Jason Sanford says
Hmm maybe not because of the chocolate and coconut, might melt.
Tiff says
How will these keep? Can I make them the night before a party and store in fridge ?
Natasha @ Thoughts of Tradition says
The recipe says you can refrigerate them overnight.
christine says
what nuts would be good to try?
Jason Sanford says
Walnuts 🙂
Danielle says
Hi, these look amazing! Can I ask what chocolate chips are used for the vegan version please?
Jason Sanford says
This is Katie’s go-to, and we buy in bulk on iherb for the best price (they ship worldwide). There are also many other brands of vegan chocolate chips. This just happens to be her favorite https://www.iherb.com/pr/Enjoy-Life-Foods-Mini-Chips-Semi-Sweet-Chocolate-10-oz-283-g/32772?rcode=KAT9868
Jason (media relations)
Susan says
Thank you for this recipe!I love the taste of the “regular” bars but my body does not. These were much easier on my blood sugar and approved by the 7 year-old. I also used chocolate graham crackers! I did use reduced fat coconut milk and then put them in the refrigerator overnight and they were just fine.
Kathy Brown says
LOVE, love your Eat, SLeep, Beach Repeat blue tshirt!! Where di you find it??
Jason Sanford says
She got it in Rehoboth, Delaware 🙂
Jason (media relations)
Gabrielle says
I have everything to make these, but I ran out of coconut milk! ? Can I substitute it with Coconut condensed milk? Thank you for sharing your amazing recipes! Everything I’ve made has been so tasty. ?
Jason Sanford says
Hmm sounds like a fun experiment. Be sure to report back if you try!
Amy Estes says
I need to male these. My kids would go crazy for them?.
Kristi says
Delicious!! I used GF graham crackers, maple syrup, dates, unsweetened coconut, Enjoy Life mini chocolate chips & soy free vegan butter. These taste just like Magic Bars but they aren’t to sweet like magic bars! Fantastic will make them again!
Lydia says
5 stars! I had a 7 ounce can of vegan sweetened condensed coconut milk so I used that in the place of the full-fat coconut milk. I didn’t think this through because the bottom of the bar was dry due to the less liquid added (my fault), but these were still absolutely delicious!!! I can’t wait to make again.
Meena says
Katie, these vegan bars are absolutely heavenly… so addictive. I made it last week & they Turned out so yummy. I kept the van of coconut milk in the refrigerator first . Then I made sure I drained the water away from the cream. Then I beat the coconut cream and poured it over the base. It was so Delicious. The base was dry n crisp on the first day. Must try recipe ladies
Meena says
Oops sorry, I meant ‘can of coconut milk’ not van. Thanks for another delicious recipe Latie
Meena says
… Ooops another typo mistake.
Thanks Katie. Well – done
Meena says
Made the bars again at my dinner party 2 nights ago. was a hit. Everyone said ‘ it’s totally out of this world’. Kudos to you Katie.
For those making it for the first time, a few hints. Add a little vegan butter to the crust. It will remain firm. Also use less coconut milk , just enough to cover the top of the bars. Make sure you put the can of coconut milk in the fridge. Once cold, pour out the water from the can& keeping only the coconut cream for the crust top. I used only less than 1 can of coconut cream. Bake the night before party. The crust will remain firm.
Katie B. says
I know multiple comments have said a substitution for coconut changes the whole idea of the magic bars- but my mom refuses to eat coconut so is there at least something else I could partially substitute to reduce the amount of coconut? Please help!
Karen says
Do you have a Keto version of these delicious bars?
Jason Sanford says
Yup, just use Lily’s stevia sweetened chocolate chips and keto-approved sweetened in the recipe. https://amzn.to/2PiU8zD
Use an almond flour crust, such as this one: https://chocolatecoveredkatie.com/2015/08/17/gluten-free-pie-crust-recipe/
Jason (media relations)
Julieane says
Made a batch…baking in the oven now. I know they’re going to be delicious. (I like the fact the recipe is an 8″ pan of goodies, which is enough for a single person to share with friends or have as a snack throughout the week – or the night???) 😉
THANK YOU, Katie, for this blog – LOVE your recipes and I mention your website whenever the topic of healthier eating comes up in conversation!
Akanshu Jamwal says
Hi Katie,
i love it is the best combination of coconut & chocolate i love it thanks for sharing i try this on weekend
Ashly says
Any tips on using canned coconut milk ?
Do I use everything in the can ? The watery stuff or just the creamy stuff or do I shake it all up ??
Jason Sanford says
Hi! Shake it all up. That’s what I do and it’s worked with both these and the raspberry version 🙂
Teresa McKillop says
Love! Have you ever tried sweetened condensed Coconut Milk? We make our Magic Cookie Bars with it and it is SO indulgent.
Jason Sanford says
That sounds amazing!
Ecfinn says
That’s what I use! Also, I use corn flake crumbs (with vegan butter and a little sugar) instead of graham crackers. Not a big fan of graham crackers in baked goods…the corn flake crumbs make the crust sort of sweet-and-savory.
Ecfinn says
I make these but I use corn flake crumbs instead of graham crackers (tastes better, more of a salty/savory thing going on and they are naturally vegan). Also, my recipe calls for sweetened condensed milk poured over the chips and coconut, but sweetened condensed coconut milk works great. It’s a veganized version of an old recipe.
Isabella Amaya says
LOVE this recipe! I’ve made it many times. It always turns out delicious. I love that I can have a treat without having to feel guilty. A few times I’ve forgotten to add in the sweetener to the graham cracker crumbs, and it still turns out great.
Marcia says
Guess I’ll have to try the keto crust, unless you can tell me what kind of graham crackers don’t contain honey?
marilyn webb says
I have found graham crackers without honey but it’s not easy! UGH. Once, I even made my own graham crackers.
Peyton says
These were pretty good! The only thing I would do is to add a sweetener to the coconut milk because it was a little overpowering. I love them frozen!
Sue Langlois says
They are fantastic. we justv Love them. So easy to make.
Mandy says
I like to add lots of chopped nuts like pecans, cashews, hazelnuts. I also rough chop a Lindt dark chocolate bar instead of choc chips ( I’ve never found ones I like) and for a 50’s feel, mixed glace cherries in red and green!!!! So yummy. And pretty! Not healthy but a definitely easy and tasty dessert!
Jane says
I accidentally rated 4 stars because I have fat fingers and I was trying to read the recipe on my phone 😭 This recipe had 5 full stars before and now has 4.9, I am so sorry!!! I have not even tried this recipe, I was just looking at it. I’m sure it’s 5-star quality!
CCK Media Team says
Hi Jane, it actually looks like there are five stars with your rating, so no worries at all! 😁
Nicole says
I made this today and they’re amazing! It took no time to make and the results were fantastic. I’ll definitely be making these again!
Mia w says
I made These last night and put them in the fridge overnight to firm up. They are so good. Thank you for this recipe. Only change I made Was I used Pam’s gluten free graham cracker crust and they aren’t vegan but everything else I used was. I used Pecans for the nuts choice. I may Next time add a little bit of the coconut Milk to the crust vs just the top. I cant Stop eating this though which is the problem lol.
Tara says
Absolutely floored by how good these were. I figured without sweetened condensed milk they just wouldn’t compare but I needed a vegan dessert for friends. I personally eat keto and only saw just how you have a vegan keep version. I can’t wait to try that! But I did sample these and oh oh Lanta is was hard not to eat more. So good!
CCK Media Team says
This makes us so happy 🙂