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    You are here: Home / Recipes / Brownies & Bars / gluten free & vegan seven layer bars

    gluten free & vegan seven layer bars

    Sep 21, 2018 · 5 Comments

    These Gluten Free & Vegan Seven Layer Bars are so gooey and decadent, you won't feel like you're missing anything. Packed with chocolate, caramel chips, coconut flakes, nuts, and a sweet coconut condensed milk.

    gluten free & vegan seven layer bars | The Baking Fairy

    Hiiii friends and happy FRIDAY! I have a decadent, delicious treat to share with you guys today to kick the weekend off. These Gluten Free & Vegan Seven Layer Bars are sinfully easy to make and taste every bit as sweet and gooey as the originals! #AppleWeek is kicking off on Monday, and one of the sponsors is Nairn's Oatcakes. While I wasn't able to squeeze a recipe in with them using apples, I conveniently used them in these vegan seven layer bars and made them completely gluten free! Now that is a win! 🙂

    gluten free & vegan seven layer bars | The Baking Fairy

    So in case you're wondering, "What the heck is a seven layer bar?" let's talk about it! Classically, it is made of 1) graham crackers, 2) butter, 3) sweetened condensed milk, 4) chocolate chips, 5) coconut, 6) butterscotch chips, and 7) walnuts. I obviously had to change a few things up to veganize the recipe, but all in all it is pretty similar!! Like I said, I replaced classic graham crackers with Nairn's to make everything GF. Butter was easily replaced by vegan butter. The sweetened condensed milk is what threw me for a loop! I had a container of soy condensed milk from H-E-B and it regrettably didn't work the first time I tested the recipe. It made this weird marshmallowy crispy layer that was just... strange. So we ate those bars but no glamour shots. LOL.

    gluten free & vegan seven layer bars | The Baking Fairy

    gluten free & vegan seven layer bars | The Baking Fairy

    After that, I just took to Google and found that it is very common and easy to make sweetened condensed milk with coconut milk and sugar! Easy peasy. Check that off the list too. Next on my to-do list for vegan seven layer bars was the butterscotch chips. Obviously those have milk but... I dug around my pantry and just happened to have salted caramel chips that were accidentally vegan. PERFECT! They are Hershey's brand to be specific, if you're looking for them. And the walnuts, well... I decided to be difficult and use macadamia nuts instead but do as you wish 🙂

    gluten free & vegan seven layer bars | The Baking Fairy

    I hope you guys give these gluten free & vegan seven layer bars a try! They are so simple to make and seriously delicious. They'll fulfill those sweet chocolate cravings in no time!

     

    Looking for more vegan desserts? Check out my Vegan Cappuccino Brownies, Vegan Dark Chocolate Raspberry Shortcake Loaf, Vegan Molten Chocolate Cakes, and Vegan Hummingbird Bread. Happy baking!!

    5.0 from 1 reviews
    gluten free & vegan seven layer bars
     
    Save Print
    Prep time
    1 hour
    Cook time
    40 mins
    Total time
    1 hour 40 mins
     
    These Gluten Free & Vegan Seven Layer Bars are so gooey and decadent, you won't feel like you're missing anything. Packed with chocolate, caramel chips, coconut flakes, nuts, and a sweet coconut condensed milk.
    Author: Valentina | The Baking Fairy
    Recipe type: Brownies & Bars
    Serves: 12
    Ingredients
    • ½ cup vegan butter, melted
    • 1½ cups Nairn's original oatcakes, finely crushed (about 15 cookies)
    • 1 cup dark chocolate chips (I like Guittard)
    • 1 cup sea salt caramel chips (Hershey's are vegan)
    • 1 cup unsweetened coconut flakes
    • ½ cup macadamia nuts
    • *for the condensed milk*
    • 1 can full-fat coconut milk (400ml)
    • ½ cup white granulated sugar
    Instructions
    1. First, prepare the sweetened condensed milk. Pour the can of full fat coconut milk in a medium nonstick pot and add in the sugar. Bring mixture to a simmer over medium heat, then turn down to low and cook slowly for about 1 hour, stirring often, until volume is reduced by half and mixture is thick and syrupy. Set aside to cool.
    2. When ready to bake, preheat oven to 350F. Line a 9x13 dish with parchment or foil.
    3. In a medium bowl, combine the melted vegan butter and crushed Nairn's cookies, then pour into the prepared pan and press down to form a crust.
    4. Sprinkle on most of the chocolate chips, coconut chips, caramel chips, and nuts. Pour your cooled off condensed coconut milk over the top of everything, then sprinkle on the remaining toppings (they stay prettier on top of the coconut milk!!)
    5. Bake in preheated oven about 35-40 minutes, until golden brown and the sweetened condensed milk is hot and bubbly. Let cool COMPLETELY before slicing. Trust me. Enjoy!
    3.5.3251

    *Disclosure: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*

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    Reader Interactions

    Comments

    1. Amy's Cooking Adventures says

      October 02, 2018 at 11:12 pm

      These look amazing

      Reply
    2. Caroline says

      October 04, 2018 at 2:37 pm

      These look so tasty! I remember trying 7 layer bars from a local cafe and really liked them so great to have a recipe to try them myself.

      Reply
    3. Emily says

      February 16, 2019 at 8:28 am

      Will they still be good if I need to prepare them a day before they will be eaten?

      Reply
      • valentina says

        February 16, 2019 at 3:30 pm

        Absolutely! These stay good for a few days. I actually recommend waiting until they are completely cooled off (minimum a few hours) before cutting for neater slicing!

        Reply
    4. Nate says

      September 05, 2019 at 5:01 pm

      YuMM! Love all your tasty treats!!

      Reply

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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