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!

It might be hard to believe that these five layer bars can be vegan but it is true! Vegan food can be fun! | www.thesurferskitchen.com

Five 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!

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Author: Karla

Ingredients

For the cookie base:

¼ cup maple syrup
1 cup all purpose flour
1 teaspoon salt

For the Caramel

½ cup maple syrup
1 can full fat coconut milk

For the other Layers:

½ cup vegan chocolate chips
½ cup walnuts chopped
¼ cup unsweetened coconut

Instructions

Preheat oven to 350 degrees and line an 8x8 pan with parchment paper.
In a bowl, mix together the flour, ¼ 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 ½ 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.