Is there anything you distinctly remember about your childhood? Something that when one of your senses is heightened, it brings back instant nostalgia? I have many and I am so grateful that our brains do the involuntary magic that they do.
While a lot of my memories are of things we did, places we went and who we enjoyed these moments with, it is no surprise that some of them completely involve food. Because food = life, right?
My mom always use to make seven layer bars when we were growing up. Ooey, gooey, chocolate, coconut filled mounds of delicious joy. It’s been so long since I’ve had one, but I still recall the kitchen I grew up with, the counter where all the treats sat and the warmth my mom always provided us with. Whether it be her love, her cooking, or her thoughtfulness, she has always been the best mom. We are very grateful for her and her seven layer bars.
For they inspired these….
I am a firm believer in ending the day with a little something sweet and with changes to my diet over the past few years, I have loved experimenting with new sweet treats that everyone can enjoy!
Low Carb Magic Bars
Makes 16 servings
- 1 cup of full fat coconut milk
- 1/2 cup swerve sweetener
- 1/4 coconut palm sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup coconut flour (measured to 66 grams), sifted
- 1/3 cup coconut oil, room temperature
- 3 tbsp of swerve sweetener
- Pinch of salt
- 1/2 cup slivered or chopped almonds
- 1/3 cup pecans, chopped
- 1/2 cup unsweetened coconut flakes
- 3/4 cup dark chocolate chips, chopped
To make the caramel sauce, place coconut milk, swerve sweetener, coconut sugar and salt into a sauce pan. Heat slowly and bring to a simmer on medium low heat. Allow to simmer for 15-20 minutes until the caramel is a nice golden color and has started to thicken. The sauce will thicken more as you remove it from heat and allow to cool. Add vanilla extract when you have removed pan from heat. (I doubled the caramel sauce recipe and saved half in the refrigerator for future use, which meant another batch, haha)
Preheat oven to 350 degrees.
In a mixing bowl, add the coconut oil and 3 tbsp of swerve sweetener and mix well. Add the sifted coconut flour and mix until fully combined. You will have a wet dough.
Take an 8X8 baking dish (or comparable dish) and line with parchment paper for nonstick and easy clean up. Pour dough into dish and press evenly throughout. It will be a thin crust, but don’t worry.
Place into oven and bake for 7-8 minutes until the edges are starting to get golden brown. The dough will still be somewhat soft.
Next, you will place the almonds and pecans on top of crust. Press down softly so that the nuts are slight pushed into the crust. Add the chocolate chips evenly, then the coconut flakes.
Last, pour the caramel sauce over all the delicious ingredients. Gently shake the pan so that the caramel sauce can sink between the layers.
Place into oven and bake for 27-28 minutes until the edges are golden brown. Remove from oven and allow to cool to room temperature.
Place the bars into the refrigerator for at least 2 hours or overnight.
When ready, cut into bars and enjoy!
The first time I made these, I brought them to a family birthday party and they were a hit!
Just look at the layers of delicious goodness.
Try to stop at just one, because it’s not possible.