Recipe From: Laura
So much richness in such a lil' bar......and oh so uber duber
addicting!! Brooklyn has made these several times now which translates to mom
stock piling tahini and almond flour so dear daughter can make these delicious
bars whenever the sweet tooth beckons
;) They even taste better than the original 7 Layer Magic cookie
bar! And you would never know they are made with healthy ingredients.
So this is the original recipe. However, the caramel, chocolate , and tahini
layer made WAAAAY too much so we cut it in half, but made the crust layer as
written. Highly suggest cutting those 3 layers in half. Lastly, the walnuts, choc. chips, and coconut
I would say, just layer on the amount you like.
One modification Brooklyn came up with was adding frozen raspberry crumbles
a top to balance out the rich choc.
Yum! Enjoy!
CRUST LAYER:
2 cups superfine almond flour
3 Tbsp coconut oil melted
3 Tbsp pure maple syrup
1 pinch sea salt
CARAMEL:
2/3 cup full-fat canned coconut milk
1/2 cup pure maple syrup
2 Tbsp ghee or grass-fed butter
1/4 tsp sea salt
CHOCOLATE LAYER
1/2 cup chocolate chips
2 Tbsp full-fat canned coconut milk
TAHINI LAYER:
1/4 cup tahini
3 Tbsp pure maple syrup
1/4 tsp ground cinnamon
TOPPINGS:
1/2 cup chopped walnuts
2/3 cup unsweetened shredded coconut
1/2 cup chocolate chips
MAKE THE CRUST LAYER:
Preheat the oven to 350 degrees F and line an 8” x 8” baking
pan with parchment paper. Add all ingredients for the crust to a mixing bowl
and stir together until a thick, sticky dough forms. Pour mixture into the
parchment-lined pan and press into an even layer. Bake in the preheated oven 8
minutes, or until the crust is golden-brown around the edges. Remove from the
oven and allow crust to cool while preparing the rest of the recipe.
MAKE THE CARAMEL:
Add the coconut milk and pure maple syrup to a saucepan and
bring to a full boil. Reduce the heat and allow mixture to cook at a slow,
gentle boil until very thick, about 15-20 minutes (stirring occasionally). Do
not overboil too long or it gets hard.
Once ready, stir in the ghee/butter and sea salt. Remove from the heat
and allow mixture to cool to room temperature. The caramel will thicken as it
sits.
MAKE THE CHOCOLATE GANACHE LAYER:
Add the chocolate chips and coconut milk to a small saucepan
and heat over a double boiler, stirring consistently until mixture is smooth
and melted.
MAKE THE TAHINI LAYER:
Stir the ingredients for the maple tahini together in a bowl
until well-combined.
ASSEMBLE THE BARS:
Spread the chocolate ganache layer over the prepared crust.
Sprinkle with chopped walnuts.
Pour the maple tahini over the walnuts and smooth into an
even layer. Sprinkle the coconut over the tahini layer. Pour the caramel sauce
over the coconut layer evenly. Sprinkle with chocolate chips and sea salt!
Bake at 350 degrees F for 12 minutes, or until the edges are
golden-brown. Let bars cool at least 1 hour before slicing and serving.
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