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Panda Magic 7 Layer Paleo Bars

Dessert, Recipes | May 29, 2015 | By

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Need a post Memorial Day pick me up? These paleo magic 7 layer bars will soothe your post-holiday blues and are sure to satisfy ANY craving! As a little panda, magic bars were ALWAYS my weakness…the crunch of the buttery graham cracker crust, the decadent layers of sweetened nuts sandwiched in between melted chocolate and sprinkles of chocolate chips…all topped with a chewy golden shredded coconut topping…complete with the fat and calorie bomb sitting at the bottom of my stomach afterwards.

I strove to make a paleo, gluten-free and grain-free version of these magical 7 layer bars and while they are not the lowest in calorie count (eat one, not the whole batch), they’ll satisfy your cravings with cleaner ingredients than the original but with all the taste and bliss!

Panda Magic 7 Layer Paleo Bars
Yields 12
Magical bars with a crunchy "buttery" crust and chewy sweetened layers of nuts sandwiched in between melted dark chocolate and chewy shredded coconut.
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Prep Time
35 min
Cook Time
25 min
Total Time
1 hr
Prep Time
35 min
Cook Time
25 min
Total Time
1 hr
For the sauce
  1. ½ cup coconut milk (full fat)
  2. ¼ cup honey
  3. ¼ cup maple syrup
  4. 1 tbsp coconut oil
  5. ½ tsp vanilla extract
  6. ¼ tsp salt
For the crust
  1. 1 egg
  2. ½ cup coconut flour
  3. ½ cup almond flour
  4. 1/3 cup coconut oil, melted
  5. ¼ cup maple syrup
  6. 1 tsp honey
  7. 1 tsp vanilla extract
  8. ¼ tsp baking soda
  9. ¼ tsp cinnamon
  10. ¼ tsp salt
For the chocolate layer
  1. ½ cup unsweetened chocolate
  2. 1 tbsp coconut milk
  3. 1 tbsp honey
  4. 1 tbsp maple syrup
For the bars
  1. 1 ¼ cup dark chocolate chips
  2. ¼ cup chopped pecans
  3. ¼ cup chopped walnuts
  4. 1/3 cup unsweetened shredded coconut
  5. ¼ tsp cinnamon
  6. ¼ tsp salt
Instructions
  1. Preheat the oven to 350 degrees and lightly grease a 9x9 inch baking pan.
  2. Make the sauce by heating the coconut milk, honey, maple syrup, coconut oil, vanilla extract and salt in a small saucepan over medium heat. Bring to a simmer and cook for 20 minutes, stirring occasionally.
  3. Simultaneously, make the crust by combining the almond flour, coconut flour, baking soda, cinnamon and salt in a food processor. Pulse. Add the egg, coconut oil, maple syrup, honey and vanilla extract and process until smooth.
  4. Press the dough into an even layer in a 9x9` baking pan and bake for 15 minutes.
  5. Make the bottom chocolate layer by melting 3 ounces of unsweetened chocolate slowly in a bowl set over a pot of simmering water (or heat in the microwave slowly) and stir in the coconut milk, honey and maple syrup and spread over the crust.
  6. Sprinkle chopped walnuts over the chocolate layer.
  7. Sprinkle shredded coconut over the walnuts.
  8. Pour enough of the cooled sauce to cover everything then add a layer of chocolate chips.
  9. Pour chopped pecans on top of the chocolate chips then pour another layer of the cooled sauce over the entire thing.
  10. Sprinkle a layer of shredded coconut on top along with the remaining cinnamon and salt.
  11. Bake for 25 minutes.
  12. Allow the bars to cool for 1 hour before slicing and serving.
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