Seven-Layer Bars with Cookie Granola Crust

Gluten-Free, Vegan // Makes One 8x8 Pan

Inspired by the classic and comforting baked good you know and love, this better-for-you version of the seven-layer bar featured in our Live Purely Magazine is fun, delicious, and nourishing. Featuring coconut cream, hearty dates, and our Chocolate Chip Cookie Granola, this sweet treat is something you can feel good about indulging in.

Prep time: 15 min
Bake time: 25 min

JUMP TO RECIPE
Seven Layer Bars with Cookie Granola Crust

INGREDIENTS

1 can (13.5 oz) coconut cream
1/4 cup maple syrup
1/2 tsp vanilla extract
Pinch of sea salt

 For the Crust 
1 bag Purely Elizabeth Chocolate Chip Cookie Granola
3 Tbsp coconut oil, melted (sub regular or vegan butter if desired)
2 dates, pitted (if dry, soak in warm water for 10 minutes)

 For the Date Caramel 
1 cup packed pitted dates (if dry, soak in warm water for 10 minutes)
1-2 Tbsp water
Pinch of sea salt

 Optional Toppings 
1/3 cup raw pecans, chopped
Unsweetened coconut flakes
Purely Elizabeth Chocolate Chip Cookie Granola
Vegan chocolate chips
Lily's Vegan Butterscotch Chips

DIRECTIONS

1. Prepare the vegan sweetened condensed milk by adding the coconut cream, maple syrup, vanilla extract, and pinch of salt to a blender and blending until smooth. Chill while preparing the rest of the layers.
2. Prepare the crust by preheating the oven to 350 ̊F. Line an 8”×8” baking dish with parchment paper, and extend paper up over the edges.
3. Add Purely Elizabeth Chocolate Chip Cookie Granola, coconut oil, and dates to a high-speed blender or a food processor, and pulse until texture is like fine sand or meal.
4. Add crust to the parchment-lined pan. Use your hands to spread it into an even layer, pushing the crust up to the edges of the pan so it contains the filling well.
5. Bake for 10 minutes, just enough for the crust to mold together and to darken slightly. Set aside to cool.
6. Prepare the date caramel by placing the dates in the food processor and blending until small bits remain. Add a pinch of sea salt, and then add the water, 1 Tbsp at a time, until a spreadable caramel-like consistency forms. Set aside.
7. Begin layering by adding the date paste to the crust. Followed by the vegan sweetened condensed milk, the chopped pecans, unsweetened coconut flakes, Cookie Granola, chocolate chips, and butterscotch chips.
8. Bake for 10-12 minutes or until the edges are golden brown and the toppings are slightly toasted. Let cool for at least 20 minutes. Once cool, use the parchment paper to lift the bars out of the pan. Can serve warm or place in the refrigerator overnight for the layers to set.

Live Purely Magazine
Live Purely Magazine
Live Purely Magazine
Live Purely Magazine
Live Purely Magazine
Live Purely Magazine

Live Purely Magazine

Since 2013, Live Purely Magazine has been the source for our community on living better, from how we eat to the ways we interact with the world around us. This issue’s pages are filled with insightful pieces surrounding the theme of “Purely Better Together.” From recipes to obsess over to stories about the power of community, our hope is that this edition will help you find new ways to thrive on your wellness journey.


IN THE ISSUE:

  • Intriguing insights on this year’s wellness trends from experts like Gabby Bernstein, Melissa Wood-Tepperberg, Kelly LeVeque, and more
  • Unlocking the secrets to longevity with Blue Zones founder Dan Buettner through a revealing Q&A
  • Savory recipes inspired by nature’s natural pairings
  • Hear from Harvard-trained psychiatrist and nutrition specialist Dr. Uma Naidoo on controlling anxiety and improving your mental health through the power of food

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