Lightened up seven layer bars

Gooey goodness, they’re here! These bars have got to be the ultimate in belatedness when it comes to birthday presents. Fortunately, they’re also the ultimate in delight, just what I was hoping for.

These lightened up seven-layer, aka magic, bars were intended to be a birthday present for a dear friend I don’t know how many years ago. She’d mentioned the classic as one of her favorites, and the wish for a healthier, plant-based version. Challenge accepted, my over-confident voice-in-head responded with gusto. What could be more fun to experiment with, right?

The first and most memorable experiment tasted…healthy. If you know me, you know that descriptor is akin to angelic, bursting with vibrance, and the utmost in attainable deliciousness. But if you also know seven-layer/magic bars in all their sticky-sweet, original glory, you know that’s not the profile we’re going for. My first attempt was more like a yogurty, cranberry concoction with a little bit of chocolate strewn through. In another context, it would be heavenly. In this one, it left the goal feeling more like a pipe dream.

One or two attempts between then and now weren’t quite failures, but weren’t exactly successes, either. They were more like “ok” snack bars that, firmed up a bit longer in the oven, made for decent long ride fuel. Flash forward to a few weeks ago, though, and I finally realized the key was in the condensed “milk”.

The secret’s almost always in the sauce, isn’t it? In this case, I was trying to hard to tie everything together with something overtly nutrient-rich. But there are instances when you just have to let go, even when lightening up. I came across A Spoonful of Attitude’s easy vegan coconut condensed milk and decided on the spot to give these bars another go. I did cut back a tad on the coconut sugar, reducing from one-half to one-third of a cup, and stirring in a little Organic India Cinnamon Spice Psyllium Pre & Probiotic fiber at the end (totally optional, but feel-good). The result was, pipe dream transformed into dreamy reality, at last!

I guess the journey to these bars was something of an extended traipsing with the scientific method, but the yield, I have to say, is magic. They’re lighter and less saccharine than the classic, but delectable indeed. And the funny thing is, the final product is so simple! Sometimes our obstacles are really just the smallest things, and mostly in our minds, wouldn’t you agree? Have a beautiful week, friends! Enjoy every bite. xo

Magic!

Lightened up 7 layer bars
Yield: 25 small squares

For the vegan condensed milk:
1 (14-ounce) can full fat coconut milk
1/3 Cup coconut sugar
1/2 Teaspoon psyllium fiber (optional)

For the shortbread base:
1 Cup almond flour
½ Cup+ gluten-free flour blend, rice flour, quinoa flour, or alternative of choice
1 punch cardamom powder, optional
¼ Cup liquid coconut oil or olive oil (or sub in applesauce)
2 T maple syrup
3 T Aquafaba

Toppings:
3/4 to 1 cup vegan chocolate chips (I love Enjoy Life mini) or chunks
3/4 Cup chopped nuts of choice
3/4 Cup unsweetened shredded coconut


Preheat the oven to 350 F. Line an 8-inch square baking pan with parchment paper, allowing for paper to pull up along two opposing sides.

Prepare the Prepare the shortbread dough: In a medium bowl combine flours and cardamom.  Add oil, syrup, vanilla, and aquafaba. Stir with a spatula to form a thick dough, sprinkling in additional flour if needed if too sticky. Press into the prepared pan to evenly cover the bottom. Bake for 10 minutes, or until firm and just beginning to brown. Remove from the oven and set aside until ready to add toppings.

While the base in baking and coolingrepare the condensed milk: In a medium saucepan, whisk the coconut sugar into the coconut milk. Bring to a low boil, then reduce heat to medium-low. Simmer, whisking regularly, approximately 15 minutes, or until the milk is thickening. Turn off the heat and whisk in the psyllium, if using.

Evenly sprinkle all the toppings over the shortbread base. Pour condensed milk on top, using a spatula to spread evenly. Bake 30 minutes, until the filling is bubbling throughout and firming along the edges. Allor to cool before cutting and serving.