SEVEN-LAYER BARS-Paleo

By seamline

AUTHOR: Danielle Walker - AgainstAllGrain.com
I promised you all that I would share this recipe from my cookbook Against all Grain if it won in the Paleo Magazine Best of 2013 Treat category and it did! I also won Best New Cookbook, which I am so excited about! So all of you without the book, it’s your lucky day! If this recipe doesn’t make you have confidence to go and grab a copy, I don’t think I’ll ever win you over!
These bars take a little work as every layer has to be prepared separately, but they are so worth the time and effort. An egg-free graham cookie crust is the base for a layer of rich chocolate ganache, followed by caramel sauce, then chopped walnuts, coconut cream, shredded coconut, and finally more chocolate. You can make the crust and caramel sauce the day before to save time, and there’s also nut-free adaptation notes in the book on page 266.

Ingredients

• Caramel Sauce
• 1/2 cup honey
• 1-1/2 tablespoon palm shortening or ghee
• 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
• 2 tablespoons coconut oil, softened
• 1 tablespoon honey
• 1 ⁄2 teaspoon pure vanilla extract
• 1 ⁄2 teaspoon apple cider vinegar
• 1 ⁄4 teaspoon baking soda
• 1 ⁄4 teaspoon cinnamon
• Pinch sea salt
• Ganache
• 3 ounces unsweetened chocolate
• 1 tablespoon coconut milk
• 3 tablespoons honey
• Coconut Cream
• 3 tablespoons coconut butter
• 6 tablespoons coconut milk
• 2 tablespoons honey
• Toppings
• 1 ⁄2 cup chopped walnuts
• 1 ⁄4 cup shredded, unsweetened coconut
• 1 ⁄4 cup dairy-free chocolate chips

Details

Servings 1
Preparation time 60mins
Cooking time 105mins
Adapted from againstallgrain.com

Preparation

Step 1

1. Make the caramel sauce. Bring the honey to a low boil in a deep saucepan over medium-high heat. Simmer on medium heat for 5 to 7 minutes, swirling the pan occasionally to ensure even browning and a dark amber color. Remove from heat and carefully whisk in the palm shortening, coconut milk, and salt. Return to heat and continue cooking for 15 minutes. Cool to room temperature.

2. Make the crust. Preheat the oven to 350°F. Place the crust ingredients in a 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 on a wire rack for 15 minutes.

3. Make the ganache. Melt the chocolate slowly over a double broiler or in a bowl set over a pot of simmering water. stir in the milk and honey. spread the chocolate mixture over the crust.

4. Drizzle cooled caramel sauce over the chocolate layer. sprinkle chopped walnuts over the chocolate layer.

5. Sprinkle chopped walnuts over the chocolate layer.

6. Make the coconut cream. Place the coconut cream ingredients in a small bowl, whisk, and then drizzle over the walnuts.

7. Sprinkle shredded 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.