Healthy-ish Seven Layer Bars

Are you a fan of 7 layer bars but think of them as a guilty pleasure? Well you need to try these “healthified” treats. It’s a really fun recipe with a lot going on, and you’ll love the result. Such a great way to impress your guests without the guilt! I use Lily’s Dark Chocolate baking chips here. They work well in this recipe, and reduce the sugar content as they are sweetened with stevia. 

Ingredients

Sweetened coconut milk

¾ c coconut milk

3 T maple syrup

Caramel Sauce

2 T Coconut oil

¼ c maple syrup

1 t vanilla

¼ t salt

3 T almond butter

Crust

1 ½  c almond flour

2 T maple syrup

3 T coconut oil (softened)

½ t salt° 

Additional layers

½ c macadamia nuts (chopped)

½ c unsweetened coconut flakes

¾ c cacao chocolate chips (I use Lily’s dark)

½ c sliced almonds

Instructions

Preheat oven to 350°and prepare an 8” square baking dish with cooking spray. 

Make the sweetened milk by combining the coconut milk (boxed is fine here) and the maple syrup in a small saucepan over low heat.  Bring to a simmer, stirring occasionally, for at least 15 minutes, until mixture reduces to less then a ½ cup.  Set milk aside.

Prepare the caramel sauce by combining the first 4 ingredients in a pan over low heat.  Add in almond butter and stir together until smooth.  Set sauce aside.

Make the crust by combining all of the ingredients together to form a dough.  Make a large disk and place it in the prepared baking dish. Flatten and press out with a spatula until the bottom of the baking dish is covered evenly. Bake for 20 minutes.

After crust is removed from the oven, add a layer of the macadamia nuts, spread out evenly and gently press into the crust.  Next spread the coconut flakes evenly over the nuts.  Spread out the chocolate chips layer over the coconut flakes.  Drizzle the caramel sauce over the chocolate chips, then add the layer of sliced almonds.  Pour the coconut milk evenly over the mixture. 

Place the dish in the oven and bake for 25 minutes. Remove from the oven and allow it to cool.  Place in the refrigerator until you’re ready to cut them. 

Makes 12 bars. Store in the fridge!