Hot Chocolate Magic Cookie Bars

Recipes | February 01, 2022

Hot Chocolate Magic Cookie Bars


Koia Keto Chocolate Brownie

Do you remember decadent magic cookie bars made around the holidays? While delicious, the traditional bars are made with loads of sugar, sweetened condensed milk, and then some more sugar. These bars use our Chocolate Brownie Koia Keto drink and are gluten- free, dairy-free and vegan!


½ cup Roasted Hazelnuts

½ cup Almond Flour

¼ cup Cocoa Powder

½ Tbsp. Swerve Sweetener (or Coconut Sugar if not Keto)

2 Tbsp. Water

1 Tbsp. Ground Flaxseed

1 Tbsp. Chocolate Brownie Keto Koia

½ tsp. Vanilla Extract

⅛ tsp. Salt

Chocolate Layer:

1 Tbsp. Ground Flaxseed

½ cup + 2 Tbsp. Chocolate Brownie Keto Koia

2 Tbsp. Palm Shortening, Butter, or Coconut Oil

1.5 Tbsp. Swerve Sweetener

1 Tbsp. Coconut Cream

2 Tbsp. Cocoa Powder

½ cup Walnuts, roughly chopped

½ cup Shredded Coconut

5 Tbsp. Sugar-Free Chocolate Chips

Caramel Topping:

3 Tbsp. Coconut Cream

1 Tbsp. Palm Shortening, Butter or Coconut Oil

1.5 Tbsp. Swerve Sweetener (or Coconut Sugar if not Keto)

½ tsp. Vanilla Extract

Pinch of Coarse Sea Salt (optional)


To make the crust, make a flax egg by mixing the flaxseed and water. Place the flax egg in the fridge for about 10 minutes. Meanwhile, process the hazelnuts, almond flour, cocoa powder and sweetener in a food processor until smooth. Pour in the flax egg, Chocolate Brownie Koia, vanilla extract and salt. Blend until smooth dough forms. Press the dough into a parchment lined 8”x8” baking pan. Place in the freezer while you make the chocolate layer.

Make a second flax egg, this time with 1 tablespoon of ground flaxseed and 2 tablespoons of Chocolate Brownie Koia. Place in the fridge for 10 minutes to allow it to set. Whisk together the softened oil/butter, sweetener, Koia, coconut cream and flax egg together. Sift in the cocoa powder and whisk until well combined (alternatively, you can add all of these ingredients to a food processor and blend until smooth). Pour the chocolate mixture over the crust. Freeze the mixture for 3-5 minutes.

Take the bars out of the freezer and sprinkle the chopped nuts, chocolate chips and shredded coconut over the top. Press them down slightly into the chocolate mixture if you need. Place the mixture back in the freezer.

Last, make the caramel topping. In a small saucepan, combine the oil/butter and sweetener over medium heat. Stir frequently until the sweetener begins to dissolve, then add in the coconut cream and vanilla extract. Continue stirring over medium-low heat until the liquid begins to thicken and can coat a spoon. Drizzle the caramel over the bars and top with a pinch of coarse sea salt if desired. Place back in the freezer for 30-60 minutes, then take the bars back out and allow them to rest for 5-10 minutes before cutting them. Store in the fridge or freezer.

Recipe by: Priscilla Chamessian

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