I’ve wanted these since the moment i saw them (yesterday). Some things are best kept not waiting.
Traditional Seven Layer Bars (also called “Hello Dolly” or “Magic” bars) include butter, graham crackers, semi-sweet chocolate chips, white chocolate chips, butterscotch chips, coconut, walnuts and sweetened condensed milk. Delicious, yes. Good for us, no.
These raw bars contain cashews, cacao nibs, organic coconut, walnuts, and agave nectar. Still high in fat and surely a sweet treat to enjoy sparingly, but a much cleaner way to satisfy your sweet tooth. Plus, they are fantastic. Enjoy!
Raw Seven Layer Bars
Adapted from Almost Vegan Chef
For the crust:
3 cups cashew flour (see note below)
4 Tbsp raw organic agave nectar (or coconut nectar, maple syrup, or honey)
1 Tbsp coconut oil, melted
Pinch of sea salt
For the filling:
1½ cups unsweetened shredded coconut
1 cup chopped walnuts
1 cup cacao nibs (I used 1/2 cup organic mini chocolate dark chocolate chips)
1/2 cup raw organic agave nectar (Original recipe calls for 1 cup. It is not necessary.)
1 tsp vanilla extract
1 tsp sea salt
(Note: To make cashew flour, just pulse dry cashews in a food processor until a fine powder forms. Don’t over-mix or you will begin to make cashew butter.)
In a large bowl, combine all crust ingredients. Use a wooden spoon and/or your hands to mix thoroughly.
Line a 9-inch square baking dish with parchment paper (for easy removal), then press the crust mixture firmly into the pan. Grease the bottom of a measuring cup -or- stick your hand in a plastic sandwich bag and use your palm and fingers to really pack down the crust.
In the same large bowl (no need to wash it), combine the coconut, walnuts, and cacao nibs (or chocolate chips). Add the agave, vanilla, and salt and again use a wooden spoon and/or your hands to mix thoroughly (the mixture will be sticky). Spread the filling evenly over the crust and press it down firmly, again with a measuring cup or your hands.
Place in the refrigerator for a few hours until cold then use parchment sides to remove bars from pan. Use a large serrated knife to cut into even pieces. Layer into air tight storage between additional parchment paper. Serve cold.