Name: 7 Layer Bars
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Yield: 16
Ingredients: 2½ cups cups almond flour; ¼ cup pure maple syrup; ½ cup melted coconut oil; 15 ounces canned coconut cream; ½ cup maple sugar; ½ cup coconut flakes; 1 cup chopped pecans; ¾ cup mini vegan chocolate chips

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5 from 1 vote

7 Layer Bars

Created by: Bloom Cuisine: Gluten-Free Baking Recipes, Gluten-Free Desserts & Sweets, Gluten-Free Recipes Courses: Bars, Balls And Bites, Desserts & Sweets

Difficulty: Beginner Prep Time 20 mins Total Time 2 hrs 50 mins

Servings: 16

Description

This snack includes a nutty almond flour shortbread crust, homemade vegan caramel, and delicious toppings. The pecans add crunch while the chocolate adds creaminess. These are truly the ultimate dessert/snack!

Ingredients

2½ cups cups almond flour (300 g)
¼ cup pure maple syrup (60 g)
½ cup melted coconut oil (120 g)
15 ounces canned coconut cream (1 can)
½ cup maple sugar (100 g)
½ cup coconut flakes (60 g)
1 cup chopped pecans (90 g)
¾ cup mini vegan chocolate chips (65 g)

Instructions

First, preheat the oven to 350 degrees Fahrenheit. Line an 8-inch by 8-inch pan with parchment paper.
In a mixing bowl, add almond flour, maple syrup, and melted coconut oil. Stir to combine.
Press this mixture into one even layer down into the parchment-lined pan.
Bake this crust for 10 minutes. Remove from oven.
Meanwhile, add coconut cream and maple sugar to a skillet over medium heat. Simmer for 10 minutes, stirring constantly, until slightly thickened.
Allow the caramel mixture and the baked crust to cool for 15 minutes.
After 15 minutes, pour the warm caramel mixture over the baked crust.
Top with coconut flakes, pecans, and chocolate chips.
Place pan in the fridge for 2 hours, up to 24 hours.
Finally, remove from fridge. Slice and enjoy!

Note

Do not substitute for almond flour. It adds the best texture and flavor to these bars. Store in the fridge or freezer.

Keywords: bars, breakfast, dessert, gluten-free

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7 Layer Bars

7 Layer Bars

Description

Ingredients

Instructions

First, preheat the oven to 350 degrees Fahrenheit. Line an 8-inch by 8-inch pan with parchment paper.

In a mixing bowl, add almond flour, maple syrup, and melted coconut oil. Stir to combine.

Press this mixture into one even layer down into the parchment-lined pan.

Bake this crust for 10 minutes. Remove from oven.

Meanwhile, add coconut cream and maple sugar to a skillet over medium heat. Simmer for 10 minutes, stirring constantly, until slightly thickened.

Allow the caramel mixture and the baked crust to cool for 15 minutes.

After 15 minutes, pour the warm caramel mixture over the baked crust.

Top with coconut flakes, pecans, and chocolate chips.

Place pan in the fridge for 2 hours, up to 24 hours.

Finally, remove from fridge. Slice and enjoy!

Note

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7 Layer Bars

7 Layer Bars

Description

Ingredients

Instructions

First, preheat the oven to 350 degrees Fahrenheit. Line an 8-inch by 8-inch pan with parchment paper.

In a mixing bowl, add almond flour, maple syrup, and melted coconut oil. Stir to combine.

Press this mixture into one even layer down into the parchment-lined pan.

Bake this crust for 10 minutes. Remove from oven.

Meanwhile, add coconut cream and maple sugar to a skillet over medium heat. Simmer for 10 minutes, stirring constantly, until slightly thickened.

Allow the caramel mixture and the baked crust to cool for 15 minutes.

After 15 minutes, pour the warm caramel mixture over the baked crust.

Top with coconut flakes, pecans, and chocolate chips.

Place pan in the fridge for 2 hours, up to 24 hours.

Finally, remove from fridge. Slice and enjoy!

Note

User Reviews

Log In

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