I am not currently a full time vegan but tend to make lots of vegan recipes. I like every recipe that I test and put on this site but these five layer cookie bars, I LOVE. I have been so excited to share this recipe with you because these are AMAZING. I mean, just look at how decadent they are! A cookie crust on the bottom, topped with pecans, coconut, chocolate chips and an ooey gooey vegan caramel. I highly recommend making these today, make them for your dessert table, make them for your next potluck. I really think any kind of eater will find these too good to be true. 
Cookie Layer.
Caramel Layer.
Walnuts.
Chocolate Chips.
Coconut.
More caramel.
OMG!
For the cookie base, I used regular all purpose flour but if you were gluten free or paleo, you could use coconut or almond flour. I feel so strongly about these cookie bars that I have been recipe testing a few variations that you will see here soon. It almost seems as if once you have the base down—you can’t mess them up! A few notes about these bars……1) make sure to use full fat coconut milk, not low fat; 2) be sure to simmer the caramel down for at least 20 minutes; 3) do not try to eat or cut these until they have been in the fridge for at least six hours. They need that time to cool and set.
I hope you enjoy them and share them with your friends!
PrintFive Layer Bars {Vegan, Sugar Free}
You won’t believe these five layer bars are vegan! They are so decadent and amazing. I can’t stop talking about them…..try them as soon as possible!
Ingredients
For the cookie base:
1/4 cup maple syrup
1 cup all purpose flour
1 tsp salt
For the Caramel
1/2 cup maple syrup
1 can full fat coconut milk
For the other Layers:
1/2 cup vegan chocolate chips
1/2 cup walnuts, chopped
1/4 cup unsweetened coconut
Instructions
- Preheat oven to 350 degrees and line an 8×8 pan with parchment paper.
- In a bowl, mix together the flour, 1/4 cup of the maple syrup, coconut oil and salt.
- Press into the bottom of the pan.
- Bake for 8-10 minutes. You might need to press it down slightly when it comes out of the oven.
- While the cookie crust cools, put the coconut milk and maple syrup in a saucepan and bring the mixture to a boil for one minute. Reduce to a simmer.
- You will need to stir constantly and simmer for about 20 minutes, until the sauce begins to thicken and is reduced to about 1 cup. THIS TAKES A WHILE.
- Once you have the caramel, pour about 1/2 cup on top of the cookie crust.
- Top with the walnuts, chocolate chips and coconut.
- Top with the rest of the caramel.
- Bake for about 25-30 minutes or until golden brown.
- Let cool to room temperature and then refrigerate for at least six hours.
- Once cooled, cut into 12 pieces and enjoy!
Notes
Recipe was inspired by Food, Faith and Fitness.
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