Thyme and Tarragon

Living life to the fullest on a "food free" diet

  • Home
  • About
  • Recipes

Gluten Free Layer Bars

January 18, 2016 By Laura

gluten free seven layer bars

I was playing around with some ideas for a new dessert I wanted to try out on some friends who were coming over for dinner the other day. Their daughter is vegan and I wanted a dessert that all of us could eat so I whipped up these scrumptious gluten free seven layer bars.

gluten free seven layer bars

These gluten free seven layer bars are vegan and paleo friendly and perfect for company or for a party…no one will know they are gluten and sugar free.  They were so good we gobbled them right up.  Every now and then everyone needs something gooey and delicious even if it does have a lot of calories.

gluten free seven layer bars

So, sit down and enjoy one…or two…or three.

Gluten Free Layer Bars
 
Save Print
These gluten free seven layer bars are vegan and paleo friendly and perfect for company or for a party...no one will know they are gluten and sugar free.
Author: Thyme and Tarragon
Recipe type: Dessert
Cuisine: Gluten Free
Serves: 16 squares
Ingredients
  • 1 can coconut milk
  • ¼ cup + 1 tablespoon xylitol or equivalent sweetener of choice divided
  • ¾ cup almond flour
  • ⅓ cup coconut oil
  • ½ cup chopped pecans
  • ¾ cup unsweetened flaked coconut
  • ¾ cup Lily's chocolate chips or other dairy free chocolate chips
  • ½ cup sliced almonds
  • ½ cup chopped walnuts or pecans
Instructions
  1. In small pan bring coconut milk to a boil. Whisk to keep the coconut milk from boiling over or burning.
  2. Add ¼ cup of xylitol or sweetener of choice, turn heat to low, and whisk until sweetener is dissolved. Simmer for 30 minutes whisking occasionally.
  3. Pour into a covered container and cool in refrigerator for 30 minutes.
  4. Mix the almond flour, 1 tablespoon xylitol or equivalent sweetener, and coconut oil together. Add the pecans and mix.
  5. Spray 8x8 glass dish with cooking spray and press mixture into bottom of dish.
  6. Bake at 350 degrees for 10-12 minutes and let cool.
  7. Sprinkle coconut flakes, nuts, and chocolate chips evenly over crust.
  8. Pour condensed milk evenly over the dish.
  9. Bake at 350 degrees for 20 minutes.
  10. Let cool. Use a knife around the edges of the dish to loosen the bars, then cut into squares.
3.5.3208

 

 

 

Share this:

  • Share
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Filed Under: Dessert, GF & SF, Paleo, Recipe, Vegan

« Creamy Vegan Spinach Soup
Gluten Free Fish Chowder »

About me

Hello!
I'm Laura, wife and retired homeschool mom living life to the fullest on the "food free" diet. Read More…

Let’s Connect!

  • Facebook
  • Pinterest

Subscribe for new recipes

Recent Posts

  • Vegan Burrito Bowl
  • Mango Cilantro Lime Salad
  • Chocolate Hazelnut Overnight Oats
  • Basil Pesto Zucchini Noodles
  • Apple Cinnamon Overnight Oats

Archives

  • May 2018
  • April 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015

Categories

  • Bread and Muffins
  • Breakfast
  • Dessert
  • Drinks
  • GF & SF
  • Main Dish
  • Paleo
  • Recipe
  • Salad
  • Sauces, Dressings, and Seasonings
  • Side Dishes
  • Snacks
  • Soup
  • Vegan

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Let’s Connect!

  • Facebook
  • Pinterest

Thyme and Tarragon

↑ Grab this Headline Animator

Copyright © 2025 · Thymeandtarragon.com · All rights reserved ·