Magic cookie layer bars and magical they are. I’ve made a few different versions of these over the years and lost the recipes and images with the site move this year so figured it was my duty to recreate them. And what better time to do so then when the food blogging world is going cookie mad.
They are far from what one might consider a cookie. They’re no bake layer bars but they do have a no bake cookie like base and from they’re they simply include all of the best sweet things in life. Chocolate, date cashew butter caramel, coconut cream, toasted coconut, white chocolate, nut crumble and dark chocolate chips!!! I sliced mine up into 10 bars but you could actually make 20 nice chunks that would still be deliciously satisfying with a warming cup of your favourite tipple…
I’m well and truly back on a coffee kick with no IBS issues once I steer clear of instant! Chocolate and coffee is just a match made in heaven don’t you think? Note to self…make a coffee and chocolate mocha like treat in the New Year. Between now and Christmas I do want to bake some actual cookies, gingerbread to be precise, and possibly a sticky toffee date cake if I can find the time to bake and fit in a little photo shoot because whats recipe testing without capturing a shot to share with the world.
Anyone else love a coffee truffle? Anyone else say things out loud to themselves or write them down as if you’re speaking to yourself and then pat yourself on the back for the awesome idea! Coffee truffles HAVE to happen!
From cookie layer bars to coffee truffles…these are definitely a must if you want to create something a little different to impress this Christmas/New Year!
Magic Seven Layer Cookie Bars
Print RecipeIngredients
- For the Base
- 130g oats
- 60g ground almonds
- 60ml maple syrup
- 60g coconut oil, melted
- ½ tsp cinnamon
- Pinch of Pink Himalayan Rock Salt
- For the Chocolate
- 80g raw cacao powder
- 60ml maple syrup
- 110g coconut oil, melted
- 1 tsp vanilla extract
- For the Caramel
- 200g pitted Medjool dates
- 60ml hot water
- 60g smooth roast cashew butter
- 60g coconut oil, melted
- ¼ tsp fine Pink Himalayan Rock Salt
- For the Coconut Layer
- 60ml oat milk
- 60g coconut butter, melted
- 100g desiccated coconut
- 45 ml maple syrup
- 1 tsp vanilla extract
- Toppings
- 60g iChoc Vegan White Chocolate, melted
- 1 tbsp chopped roasted pecans / walnuts
- 1 tbsp dark chocolate chips
- 1 tbsp toasted desiccated coconut
Instructions
Mix together all base ingredients in a bowl.
Line an 8 inch tray with baking paper and lightly grease with spray oil.
Press base into prepared pan and spread evenly using your hands or the back of a spoon.
Place into the freezer for 5 minutes.
Whisk together chocolate layer ingredients. Pour over base and return to the freezer while you make the caramel.
Blend dates to paste in your food processor. Add remaining ingredients and blend until perfectly smooth.
Spread date caramel over the chocolate layer; the chocolate layer does need to be pretty much set before you do this!
You can leave the bars out the freezer at this point.
Simply mix together coconut layer ingredients. Spread over the caramel layer.
Return to the freezer for 20 minutes before slicing or leave in the fridge overnight to set. I prefer the overnight method!
Slice into 10 -20 bars.
Spread a little white chocolate over each, sprinkle with toasted coconut, chocolate chips, and nut crumble. Do this one bar at time before the white chocolate sets.
Store in the fridge for up to one week or freeze for up to one month.
Best served at room temperature so remove from the fridge 10 to 15 minutes before serving.
