Five Layer Bars {Vegan, Refined Sugar Free}

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!

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.

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