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Vegan 7 Layer Bars Recipe

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Delicious and wholesome Vegan 7 Layer Bars featuring a gluten-free oat and almond crust, layered with date caramel, pecans, peanut butter, coconut flakes, and dairy-free chocolate chips. Perfectly baked to a golden finish, these bars make a nutritious snack or dessert suitable for vegan and gluten-free diets.

Ingredients

Crust

  • 1 cup rolled oats (certified gluten-free as needed)
  • 1 cup raw almonds (organic when possible; avoid sprouted almonds)
  • 1/3 tsp sea salt
  • 2 Tbsp maple syrup
  • 2 whole medjool dates (pitted; soak if dry)
  • 3 Tbsp melted coconut oil

Date Paste Filling

  • 1 cup packed pitted dates (soak if dry)
  • 1-2 Tbsp water
  • 1 pinch sea salt

Toppings

  • 3 cups unsweetened coconut flakes
  • 3/4 cup chopped raw pecans (or other nut/seed)
  • 1/3 cup creamy salted peanut butter (or other nut/seed butter)
  • 2/3 cup dairy-free chocolate chips (preferably Enjoy Life brand; cacao nibs optional)

Instructions

  1. Prepare Crust: Preheat oven to 350°F (176°C). Line an 8×8-inch baking dish with parchment paper, extending over edges for easy removal. This forms the base of your bars.
  2. Blend Dry Ingredients: Add oats, almonds, and sea salt to a high-speed blender or food processor. Pulse until a fine meal forms, which creates a textured yet cohesive base.
  3. Form Dough: Add maple syrup, 2 medjool dates, and melted coconut oil to the blender. Pulse until a dough forms that holds together when squeezed. Add more dates or water if dough feels too dry to ensure good binding.
  4. Press Crust: Transfer crust dough to the lined pan. Using your hands, evenly press it up to the edges, ensuring it will hold the layers properly. For an even surface, press down with a flat-bottomed object covered in parchment paper.
  5. Bake Crust: Bake the crust for 12 minutes until it sets slightly. Remove from oven and set aside to cool a bit before layering.
  6. Prepare Date Paste: Place 1 cup pitted dates into the food processor and blend until broken down but still textured. Add water 1 Tbsp at a time until a spreadable caramel-like paste forms. Blend in a pinch of sea salt to enhance flavor.
  7. Layer Ingredients: Spread the date paste evenly over the baked crust. Sprinkle chopped pecans as the next layer, followed by dollops of creamy peanut butter. Then add unsweetened coconut flakes, finishing with dairy-free chocolate chips on top.
  8. Bake Bars: Return the layered bars to the oven and bake for 10-12 minutes more. Watch carefully to toast the coconut flakes and edges golden without burning.
  9. Cool and Serve: Remove from oven and let cool at least 20 minutes before cutting. For firmer bars, allow to cool 6 hours or overnight, or chill in the fridge or freezer. Store leftovers refrigerated up to 5 days or frozen up to 1 month.

Notes

  • Use certified gluten-free oats if gluten sensitivity is a concern.
  • If dates are dry, soak them in warm water for 10 minutes before use to soften.
  • Substitute nuts or seed butters and toppings as preferred for variation.
  • Press crust firmly to prevent crumbly bars.
  • Monitor baking closely during final step to avoid burning coconut flakes.
  • Bars are best stored chilled for texture retention.

Find it online: https://marthatasty.com/vegan-7-layer-bars-recipe/