Raw 7 Layer Bars

By Ashley | Dessert

Jan 11

Correct me if I am wrong, but I believe that anyone with a sweet tooth has a deep appreciation for the 7 Layer Bar, or whatever it is you call that sweet, crunchy, gooey, coconutty, chocolate-flecked, caramel-laden dessert filled with sweetened condensed milk.

Never in a million years did any of us think that this bar could be remotely healthy, right?

Well . . . let’s just say I found a couple bloggers who made it happen. That is, transform this processed junk food into a whole food that you don’t have to feel guilty eating, and that your body will thank you for. Thus, I was inspired to create my own version of this nostalgic favorite that totally competes with the original. And in my opinion, this one wins!

So be ambitious, fill your pantry with these healthy ingredients, grab your blender, and be prepared to indulge in sweet, sweet victory.

raw 7 layer bar 3

raw 7 layer bar 2

Ashley’s Raw 7 Layer Bars

Crust:

1/2 cup raw almonds

3/4 cup finely shredded dried coconut

1 flax egg

8 soft, pitted medjool dates

¼ tsp sea salt

Pulse almonds in food processor until they are finely chopped. Add coconut and pulse a few more times. Add dates and process until well combined. Add flax egg and blend for 10 seconds. Press crust into an 8×8 dish lined with parchment paper with parchment extending over the edge of 2 sides.

Caramel:

15-20 soft, pitted medjool dates (if not soft: soak and strain well)

1/4 cup raw coconut butter (not oil), warmed to liquid

1 Tbsp maple syrup or raw coconut nectar

3 tbsp coconut oil

¼ tsp sea salt

1 tsp pure vanilla extract

½ c almond butter

Optional: ½ tsp ground cinnamon

Blend all ingredients in a high speed blender until smooth and creamy. Scoop onto crusts and spread evenly.

Almond butter layer:

½ c almond butter

2 soaked medjool dates

¼ date soaking liquid

Without cleaning the blender from caramel, add all ingredients and blend until smooth. Drizzle over caramel layer.

“White Chocolate” Pieces:

Blend ¼ c warm coconut butter with 1 tbsp honey or coconut nectar. Spread ¼ inch thick on waxed paper and refrigerate for 15 minutes, or until hardened. Chop into small pieces.

Dark Chocolate Drizzle:

In a bowl, Stir 2 tbsp each melted coconut oil and coconut nectar. Sift and mix in 3-4 tbsp raw cacao powder. Use immediately.

Toppings:

White chocolate pieces and raw chocolate drizzle

3 tbsp large flake dried coconut

1/4 cup raw pecans, chopped

3 tbsp almonds, chopped

Assembly:

Top bars with white chocolate pieces, coconut flakes, pecans, almonds, and drizzle with dark chocolate.


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