Seven Layer Bars (Paleo Friendly)

Seven-Layer Slice

Yes, this slice has 7 layers! Am I crazy? Perhaps, but all I can say is that it is one of the most delicious Paleo gluten-free slices ever!

It was featured in the Paleo Magazine as one of the best treats for 2013!  So I had to give it a go and see whether it justified all the fuss, and I was not disappointed! It definitely deserves the prestigious award. Every crumb was delectably eaten up the first time I made it, and it didn’t last very long…

This slice does take a little work and time to prepare BUT it is worth every second! All I do is put on my favourite jazz tune and start the process.

In a nutshell the layers start with a gluten-free almond and coconut flour crust, topped with a richly delicious dark chocolate ganache, followed by a caramel sauce, then a crunchy layer of walnuts covered with a coconut cream, shredded coconut and finally a fine layer of dark chocolate chips.

I’ve slightly modified the original recipe because I found it was a little too sweet and I prefer to use dark chocolate but you can always find the original recipe here https://againstallgrain.com/2014/02/18/seven-layer-bars/

Seven Layer Bars

Makes 12 slices

Ingredients

Caramel Sauce

  • 1⁄2 cup honey
  • 1 1⁄2 tablespoon ghee or butter
  • 1⁄2 cup coconut milk
  • 1⁄2 teaspoon sea salt

Crust

  • 1∕3 cup plus 1 tablespoon coconut flour
  • 1⁄4 cup almond flour
  • 1⁄4 cup unsweetened applesauce (alternatively make your own, please see notes below)
  • 2 tablespoons coconut oil, softened
  • 1 tablespoon honey
  • 1⁄2 teaspoon pure vanilla extract
  • 1⁄2 teaspoon apple cider vinegar (alternatively omit)
  • 1⁄4 teaspoon baking soda
  • 1⁄4 teaspoon cinnamon
  • Pinch sea salt

Ganache

  • 100 grams dark chocolate
  • 1 tablespoon coconut milk

Coconut Cream

  • 3 tablespoons coconut butter
  • 6 tablespoons coconut milk
  • 2 tablespoons honey

Toppings

  • 1⁄2 cup chopped walnuts
  • 1⁄4 cup finely dessicated coconut
  • 1⁄4 cup dark chocolate chips

Instructions:

  1. The Caramel Sauce: Add the honey to a small saucepan and bring to a low boil over medium-high heat. Simmer on medium heat for 5 minutes, stir the pan occasionally. Remove from heat and carefully whisk in the ghee (or butter), coconut milk, and salt. Return to the heat and continue cooking for 15 minutes. Cool to room temperature.
  2. The Crust: Preheat the oven to 180°C. Place all the crust ingredients in a medium bowl and mix until a dough forms. Press the dough into an 8-by-8-inch ovenproof dish. Bake for 10 minutes. remove and cool for 15 minutes.
  3. The Ganache: Melt the chocolate slowly in a bowl set over a pot of simmering water, stir in the coconut milk then quickly spread the chocolate mixture over the crust (2nd layer done!)
  4. Pour cooled caramel sauce over the chocolate layer.
  5. Sprinkle chopped walnuts over the chocolate layer.
  6. The Coconut Cream: Place the coconut cream ingredients in a small bowl, whisk, and then drizzle over the walnuts.
  7. Sprinkle the dessicated coconut over the cream layer.
  8. Finish with a layer of chocolate chips.
  9. Place the bars in the oven and bake for 20 minutes. cool on a wire rack for 15 minutes, then refrigerate for 1 hour to set. cut into 12 even bars.
  10. Enjoy!!!

Notes:

To make Apple Sauce: Use one medium green apple, peeled and cut into small cubes, bring to the boil in a small saucepan with 5 tablespoons of water for about 15 minutes until the apple softens. You can add cinnamon for a little taste, but not really required. Then simply transfer the mixture to a food processor and puree until smooth. It’s now ready to be added to the crust!! I prefer to make my own!!

Paleo Double Choc Nut Espresso Bars

Paleo Double Chocolate Nut Espresso Bar

We’ve found some brilliant paleo recipes, and this one is one of them! This is recipe is egg, dairy, gluten and grain free! Yes!

These bars have a crunchy crust made of chopped pecans and almonds. Topping this delicious crust, is a silky smooth layer of dark chocolate with a mild coffee flavour and is topped off with mini dark chocolate chips. We make coffee the real Italian way of brewing coffee in an espresso pot, but you can use good instant coffee if you don’t have one.

These are a great arvo pick me up minus the nastiness of the usual chocolate bars and sugary sweets, plus you can make a batch and share the love with your colleagues at work….they’ll love you for it! Otherwise, you can keep it for yourself….they really are that good!

Paleo Double Choc Nut Espresso Bars

Makes approximately 16 squares

Preparation time: Approximately 30 minutes

Ingredients

Crust:
  • ½ cup pecans, chopped
  • 1 cup almond flour
  • 4 tablespoons raw cacao powder
  • 1 tablespoon raw honey
  • 5 tablespoons coconut oil, melted
Chocolate Layer
  • 1 400ml can coconut milk
  • 2 tablespoons raw honey
  • ¼ cup dark chocolate chips, plus more for topping
  • ½ teaspoon ground coffee
  • pinch of salt

Method

Crust:
  1. Line an 20x20cm pan with baking paper covering all four sides
  2. Mix all ingredients for the crust and evenly distribute across the bottom of the pan
  3. Bake at 180°C for 10 minutes
Chocolate Layer:
  1. In a medium saucepan, bring the coconut milk and honey to a light boil, then simmer, stirring occasionally. Do not cover the pan. You will know you cooked it long enough when the coconut milk is reduced to half and has a thicker consistency and darker color, similar to sweetened condensed milk
  2. Melt the chocolate chips
  3. Add ¾ cup of the cooked coconut milk to the melted chocolate along with the ground coffee and salt, then stir to combine
  4. Pour mixture over the crust and bake for 20 minutes at 180°C
  5. Remove from oven and set over a wire rack to cool slightly, then sprinkle top with chocolate chips
  6. Cut into squares and share or refrigerate

Please note: Time is needed to make this recipe as it takes a bit of time to simmer the coconut milk to a thick consistency.