• wholeandhoneyed

Sticky Finger Magic Bars

I posted the original and imperfect recipe for these Sticky Finger Magic Bars on my Instagram and they tasted really good, but I couldn't share them here until they were perfect. After receiving so much positive feedback and shots of people making them, I had to get the new and improved recipe up ASAP!

These Sticky Finger Magic bars are in one word: heavenly. They are the post-dinner treat you look forward to all day and the one that satisfies your sweet tooth in just a couple bites. I'm the type of person who needs something sweet after dinner. I often find that if I try to satisfy my sweet tooth with something I'm not really craving, I'll just end up eating more of it. In order to keep myself from going overboard, I like to have a small portion of a really decadent, healthier treat so that I curb that craving in just a few bites (aka these Sticky Finger Magic Bars).

Gwyneth Paltrow's Candy Bars were the inspiration behind the Sticky Finger Magic Bars. They are my perfect treat, however, I wanted to add my own twist - creamy peanut butter and crunchy brown rice crisps. The brown rice crisps add the perfect, subtle crunch amidst a bed of a creamy date and nut concoction and a thick layer of dark chocolate that your teeth sink right into. I used One Degree Organic's Sprouted Brown Rice Cacao Crisps (partly because the store was all out of regular brown rice crisps - a sign of the times!), but regular brown rice crisps will do just fine.

I originally called them Sticky Finger Magic Bars because the original recipe was the type of treat that gets all over your fingers and takes a lot of napkins to eat gracefully (or not so). This rendition is much less sticky, but I decided to keep the name because it's fun and the bars really are magic.

The best part about these Sticky Finger Magic Bars? No oven is required and they come together in a matter of minutes! I'm so excited to share this recipe and really hope you thoroughly enjoy it!

Yields: About 15 bars

Time: 1 hour (including time in freezer)


1 cup cashews (soaked 2 hours or overnight)

6 dates (soaked at least 30 minutes in warm water)

1/2 cup creamy peanut butter

2 tbs almond flour

1 tbs maple syrup

1 tsp vanilla extract

1/4 tsp salt

3/4 cup brown rice cereal

1 cup dark chocolate chips

2 tbs coconut oil


1.) Line a bread loaf tin with parchment paper. In a food processor, add the soaked cashews and pulse for about 30 seconds until smooth. Next, add the dates and pulse again for another 30 seconds. Add the peanut butter, almond flour, maple syrup, vanilla extract, and salt and pulse for about a minute until the mixture starts to form into a ball. Lastly, add the brown rice cereal and pulse until incorporated, but full pieces of cereal are still present. Using your hands, press the dough into the bottom lined bread loaf tin and place in the freezer for 10 minutes.

2.) To make the chocolate layer, melt the chocolate chips and coconut oil in the microwave or over the stovetop. When melted, remove from heat and stir the mixture together until fully smooth.

3.) Remove the dough mixture from the freezer and poor the melted chocolate layer evenly across. Sprinkle with additional sea salt if desired. Place back in the freezer and let sit for 30 minutes to an hour. When removing from the freezer, let the bars sit out for a few minutes so that the chocolate does not crackle when cutting. Slice into 15 even bars and serve immediately or store in the fridge for up to a week. Enjoy!