Grain Free Five Layer Bars

This has always been one of my favorite desserts EVER, but I have never understood why they’re called seven layer bars? I can only count five! This version is gluten free, grain free and dairy free (if using dairy free chocolate)! These are so darn good and not sickeningly sweet like the regular bars. The only sugar in these bars come from the chocolate and peanut butter chips. But you could make it completely sugar free by leaving out the peanut butter chips and making your own sugar free chocolate or buying this chocolate which is sweetened only with stevia. This is what I’m having for a treat this Thanksgiving!

Press cookie dough onto parchment paper lined baking dish. Then sprinkle on 3/4 cup of unsweetened coconut.

Spread coconut evenly until it covers cookie dough.

Sprinkle on the chocolate chips and peanut butter chips.

Add the chopped pecans.

Pour on the condensed coconut milk.

Sprinkle on the remaining coconut and bake at 350 for 30 minutes.

 

Adapted from this recipe

Grain Free Five Layer Bars
 
Ingredients
  • Layer one (cookie crust):
  • 1 cup almond flour
  • 1 tablespoon coconut flour
  • 1 egg
  • 2 tablespoons butter or coconut oil
  • ¼ teaspoon cinnamon
  • 6 drops liquid stevia
  • Layer Two:
  • 1 cup dried unsweetened coconut (reserve ¼ for topping)
  • Layer Three:
  • ½ cup dark chocolate chips
  • ½ cup peanut butter chips
  • Layer Four:
  • ½ cup chopped pecans
  • Layer Five:
  • 1 can full fat coconut milk
  • 1 tablespoon honey
Instructions
  1. Bring coconut milk to a boil in a medium pot then turn down to low and add the honey.
  2. Let it simmer for about 30 minutes, stirring every few minutes, until it is reduced by half.
  3. Pour it into a bowl and set aside.
  4. Line a 9x9 baking dish with parchment and preheat oven to 350.
  5. Combine all of the cookie dough ingredients in a medium bowl then press into pan.
  6. Spread ¾ cup coconut on top.
  7. Then sprinkle on chocolate and peanut butter chips.
  8. Sprinkle on pecans.
  9. Pour condensed coconut milk over it.
  10. Sprinkle remaining shredded coconut on top.
  11. Bake for 30 minutes.

 

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