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
- 1⁄2 cup honey
- 1 1⁄2 tablespoon ghee or butter
- 1⁄2 cup coconut milk
- 1⁄2 teaspoon sea salt
- 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
- 100 grams dark chocolate
- 1 tablespoon coconut milk
- 3 tablespoons coconut butter
- 6 tablespoons coconut milk
- 2 tablespoons honey
- 1⁄2 cup chopped walnuts
- 1⁄4 cup finely dessicated coconut
- 1⁄4 cup dark chocolate chips
- 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.
- 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.
- 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!)
- Pour cooled caramel sauce over the chocolate layer.
- Sprinkle chopped walnuts over the chocolate layer.
- The Coconut Cream: Place the coconut cream ingredients in a small bowl, whisk, and then drizzle over the walnuts.
- Sprinkle the dessicated coconut over the cream layer.
- Finish with a layer of chocolate chips.
- 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.
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!!