Description
7-Layer Bars, also known as Hello Dollies or Magic Bars, and a dessert built from seven different layers of dessert - graham crackers, butter, chocolate chips, butterscotch chips, chopped nuts, shredded coconut, and sweetened condensed milk. But I'm making these healthier today, which means an oat and coconut flour crust, homemade condensed milk, and allulose dark chocolate. The result is a delicious and healthier dessert that's gluten free and refined sugar free (replace the maple syrup for sugar free syrup for totally sugar free). Perfect for Christmas time!
Time
Prep Time:
35 minutes
Rest Time:
15 minutes
Cook Time:
25 minutes
Total Time:
1 hours
15 minutes
Cost
Total Cost:
Cost per Serving:
$0.48
Ingredients
Serving(s)
Layer 7 - Condensed Milk
- 12 oz can Fat free evaporated milk
- 4 tbsp Maple syrup
- 1 tsp Vanilla extract
Layers 1 & 2 - Crust ("Graham crackers" and "butter")
- 1 cup Oat flour
- 2 tbsp Coconut flour
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 3 tbsp, melted Extra virgin coconut oil
- 1 tbsp Maple syrup
Layer 3 - Chocolate
- 1/2 cup Cocoa powder
- 3 tbsp, melted Extra virgin coconut oil
- 1/4 cup Allulose
Layers 4-6 - Nuts, more nuts, and coconut
- 1/2 cup Almonds
- 1/2 cup Cashews
- 4 tbsp Unsweetened coconut flakes
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 350F, and line an 8" square pan with parchment paper.
- Add the evaporated milk and maple syrup to a medium pot over medium heat. Bring to a slow boil, and allow it to simmer until it reduces by half, about 25 minutes, stirring frequently to ensure nothing sticks to the bottom of the pan
- Remove the pan from the heat and stir in the vanilla extract. Set aside to cool for at least 10 minutes in the fridge
- Meanwhile, in a medium bowl, mix together the crust ingredients - oat flour, coconut flour, salt, cinnamon, melted coconut oil, and maple syrup. Evenly press the mixture into the pan. The dough should feel slightly crumbly, and you should have just enough dough to barely cover the base of the pan
- Bake the crust for 10 minutes at 350F, then cool for at least 5 minutes
- As the milk boils and crust bakes, prepare your chocolate. Line a small glass container with parchment paper, and set aside. Combine cocoa powder, melted coconut oil, and allulose with a silicone spatula. Pour into the parchment lined pan, and freeze for at least 15 minutes to harden
- Roughly chop your chocolate and your nuts (any 2 different kinds of nuts will do). Combine together with coconut flakes in a medium bowl
- Add the chocolate, nuts, and coconut over the crust, and evenly pour the condensed milk over the top
- Bake at 350F for about 25 minutes, or until slightly golden on top. Place in the fridge to totally cook before slicing and serving
Nutrition Facts
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Calories: 168
Servings: 16
Serving Size: 1 barCalories: 168
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Total Fat: 10.9g (14 %)
Saturated Fat: 5.9g (29 %)
Polyunsaturated Fat: 1.1g
Monounsaturated Fat: 3.0g
Cholesterol: 1mg (0 %)
Sodium: 64mg (3 %)
Total Carbohydrate: 18.3g (7 %)
Fiber: 2.8g (10 %)
Net Carbs: 12.4g
Total Sugar: 7.1g
Added Sugar: 4.1g (8%)
Allulose: 3.1g
Protein: 4.9g (10 %)
Total Fat: 10.9g (14 %)
Saturated Fat: 5.9g (29 %)
Polyunsaturated Fat: 1.1g
Monounsaturated Fat: 3.0g
Cholesterol: 1mg (0 %)
Sodium: 64mg (3 %)
Total Carbohydrate: 18.3g (7 %)
Fiber: 2.8g (10 %)
Net Carbs: 12.4g
Total Sugar: 7.1g
Added Sugar: 4.1g (8%)
Allulose: 3.1g
Protein: 4.9g (10 %)
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Vitamin B12: 0.05mcg (2 %)
Vitamin D: 0.43mcg (2 %)
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Calcium: 88mg (7 %)
Iron: 1.19mg (7 %)
Magnesium: 59mg (14 %)
Potassium: 223mg (5 %)
------------------------------------------Vitamin B12: 0.05mcg (2 %)
Vitamin D: 0.43mcg (2 %)
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Calcium: 88mg (7 %)
Iron: 1.19mg (7 %)
Magnesium: 59mg (14 %)
Potassium: 223mg (5 %)
Glycemic Index:
30.3
Glycemic Load:
5.6
Sources of Inspiration