Healthy Seven-Layer Bars


You can thank my good friend Diane for this one! She brought these irresistible bars to our sisters meeting last week. Paired with coffee and knowing that there is nothing un-healthy in them, makes the second piece so tempting!

Diane must be one of the most relaxed and comfortable and sweet ladies I know. She doesn’t look like she’s had a day of stress in her life! I’m sure thats not true, but the way she handles everything with grace is truly an inspiration and challenge to me. I think it’d take a lot to ruffle her feathers. I can see the love of Christ so vividly shining from her life.

So again, I did not make these bars and have SO much to learn about healthy baking from wonderful friends like Diane, all credit goes to her! (I’ll admit, that I didn’t even known there was such a thing as a healthy version of seven-layer bars!)


Healthy Seven-Layer Bars

  • Servings: 6-8
  • Difficulty: easy
  • Print

  • Crust:
  • 1/3 cup plus 1 tbsp coconut flour
  • 1/4 cup almond flour
  • 1/4 cup unsweetened apple-sauce
  • 2 tbsp coconut oil, softened
  • 1 tbsp honey
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • pinch sea salt
  • Ganache:
  • 3 oz unsweetened chocolate
  • 1 tbsp coconut milk
  • 1 tbsp honey
  • Coconut Cream:
  • 3 tbsp coconut butter
  • 6 tbsp coconut milk
  • 1 tbsp honey
  • Toppings:
  • 1/2 cup chopped walnuts
  • 1/4 cup shredded, unsweetened coconut
  • 1/4 cup dairy-free chocolate chips
  • Make caramel sauce (shown below) and cool to room temperature. Make the crust. Preheat oven to 350. Place crust ingredients in a bowl and mix until dough forms. Press dough into an 8×8 inch dish. Bake 10 min. Remove and cool for 15 minutes.
  • Make the ganache. Melt chocolate slowly over a double broiler. Stir in milk and honey. Spread the chocolate mixture over crust.
  • Drizzle cooled carmel sauce over chocolate layer.¬†Sprinkle with chopped walnuts.
  • Make the coconut cream. Place all ingredients in bowl and whisk until smooth. Drizzle over walnuts. Sprinkle with shredded coconut. Finish with a layer of chocolate chips.
  • Place the bars in oven and bake for 20 minutes. Cool. Then refrigerate for 1 hour to set.

Caramel Sauce:

  • 1/2 cup honey
  • 1 1/2 tbsp palm shortening or ghee
  • 1/2 cup coconut milk
  • 1/2 tsp sea salt
  • Bring honey to a low boil in deep sauce pan. Simmer on medium heat for 5-7 minutes, swirling the pan occasionally to ensure even browning.
  • Remove from heat and carefully whisk in the palm shortening, coconut milk, and salt. Return to heat and continue cooking for 15 minutes. Let the mixture cool to room temperature.

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