7 Layer Bars (Vegan / GF)

Prep Time: 20 minutes

Cook Time: 25 minutes

Serves: 20 Bars


Layer 1 -

1 cup gluten-free rolled oats

1 cup raw almonds 

Pinch sea salt

2 Tbsp maple syrup

2 whole medjool dates (pitted)

3 Tbsp melted coconut oil

Layer 2 -

1 cup packed pitted dates (pitted // if dry, soak in warm water for 10 minutes then drain)

1-2 Tbsp water

1 pinch sea salt

Layer 3 -

3/4 cup chopped raw pecans (or other nut or seed of choice)

Layer 4 -

1/3 cup creamy almond butter (or sub other nut/seed butter of choice)

Layer 5-

1/2 cup unsweetened coconut flakes

Layer 6 -

2 1/2 cups unsweetened coconut fakes

Layer 7 -

2/3 cup dark chocolate chips (we use Enjoy Life - dairy free)


Preheat oven to 350 degrees. Line an 8X8 - inch baking pan with parchment paper.

To make Layer 1 add oats, almonds, and sea salt to a food processor. Pulse until a fine meal is made. Next add maple syrup, dates and coconut oil. Pulse until a dough forms.

Prepare crust by preheating oven to 350 degrees F (176 C). Line an 8x8-inch baking dish (or use multiple pans if making a larger batch) with parchment paper and extend paper up over the edges.

Add crust to the parchment-lined pan and use your hands to spread it into an even layer. Push the crust down firmly to the edges of the pan.

Bake for 12 minutes. Then remove from oven and set aside.

To make Layer 2, add dates to a food processor and blend until a ball forms. Add 1 tbsp of water (or more) until a spreadable paste forms. Add the paste on top of Layer 1.

Next add pecans, nut butter, coconut fakes.

To make layer 6 add unsweetened coconut flakes to a food processor and blend until a butter forms (can take up to 5 minutes). Spread evenly onto of coconut flakes.

Add chocolate chips.

Bake for 10-12 minutes more or until the edges are golden brown and the toppings are slightly toasted.

Remove from oven and let cool for 20 minutes. Cut into 1 in squares. Serve warm or store in refrigerator and serve cold.

Recipe adopted from The Minimalist Baker.