7-Layer Paleo Magic Bars include seven layers of bliss!
A grain-free vegan version of classic Magic Bars, these easy to assemble bars are great for entertaining guests any time of year, and are magnificent for holiday cookie exchanges.
Seven Layer Magic Bars are a MUST in my family around the holidays. My mom has made them every single year since I can remember.
If you’ve never had a 7-layer bar (a.k.a. Magic bar), you’re in for a real treat!
They are exactly how they sound – Seven layers of actual bliss.
Traditionally, magic bars are made with a graham cracker crust, condensed milk, chocolate chips, butterscotch chips, walnuts, and sweetened coconut.
We’re taking the same concept, but cleaning it up a tad. Just enough to make you feel like they’re “healthy…” which makes them extra dangerous, muuuuhahaha!
Anyhoo.
I have to admit, these Paleo Magic Bars require more actual work than I usually put in to desserts, but they are so, so worth it!
The process itself is simple: you’re just creating multiple delicious layers to form a multi-layer bar o’ bliss. We have a crust layer, a layer of chocolate ganache, chopped walnuts, maple tahini, caramel, shredded coconut, and chocolate chips. In that order 😉
And the bonus eighth layer is sea salt if you count it 😀
How to Make 7-Layer Paleo Magic Bars:
Begin by making the crust. Preheat the oven to 350 degrees F and line an 8” x 8” baking pan with parchment paper. Add all ingredients for the crust to a mixing bowl and stir together until a thick, sticky dough forms.
Pour mixture into the parchment-lined pan and press into an even layer. Bake in the preheated oven 10 to 15 minutes, or until the crust is golden-brown around the edges.
Remove from the oven and allow crust to cool while preparing the rest of the recipe.
Make the caramel. Add the coconut milk and pure maple syrup to a saucepan and bring to a full boil. Reduce the heat and allow mixture to cook at a gentle boil until very thick, about 15 to 20 minutes (stirring occasionally).
Once ready, stir in the ghee/butter and sea salt. Remove from the heat and allow mixture to cool to room temperature. The caramel will thicken as it sits.
Make the ganache. Add the chocolate chips and coconut milk to a small saucepan and heat over a double boiler, stirring consistently until mixture is smooth and melted.
Make the maple tahini. Simply stir the ingredients for the maple tahini together in a bowl until well-combined.
Spread the chocolate ganache layer over the prepared crust. Sprinkle with chopped walnuts.
Pour the maple tahini over the walnuts and smooth into an even layer. Sprinkle the coconut over the tahini layer. Pour the caramel sauce over the coconut layer evenly. Sprinkle with chocolate chips and sea salt!
Bake at 350 degrees F for 20 minutes, or until the edges are golden-brown. Let bars cool at least 1 hour before slicing and serving.
Recipe Adaptations:
- Replace the tahini with coconut butter, almond butter, or peanut butter.
- Omit the nuts, or swap for your favorite nut.
- Use hazelnut flour instead of almond flour
- Use your favorite chocolate chip – keep it lower in sugar by using stevia-sweetened chocolate chips.
- Make recipe vegan by replacing the ghee with vegan butter spread and using vegan chocolate chips.
You May Also Love:
- Paleo Cranberry Bliss Bars
- Vegan Cranberry Crumb Bars
- Gluten-Free Pumpkin Cookie Bars
- Vegan Strawberry Crumb Bars
- Gluten-Free Peanut Butter Chocolate Chip Cookie Bars
While these bars include many layers (ingredients) and instructions, they are lots of fun to make! Bake them up with friends or family for a real good time 😀
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
7-Layer Paleo Magic Bars
Ingredients
Crust Layer:
- 2 cups superfine almond flour
- 3 Tbsp coconut oil melted
- 3 Tbsp pure maple syrup
- 1 pinch sea salt
Caramel:
- 2/3 cup full-fat canned coconut milk
- 1/2 cup pure maple syrup
- 2 Tbsp ghee or grass-fed butter
- 1/4 tsp sea salt
Chocolate Layer
- 1/2 cup chocolate chips or unsweetened chocolate chunks*
- 2 Tbsp full-fat canned coconut milk
Tahini Layer:
- 1/4 cup tahini
- 3 Tbsp pure maple syrup
- 1/4 tsp ground cinnamon
Toppings:
- 1/2 cup chopped walnuts
- 2/3 cup unsweetened shredded coconut
- 1/2 cup chocolate chips
Instructions
Make the Crust Layer:
- Preheat the oven to 350 degrees F and line an 8” x 8” baking pan with parchment paper. Add all ingredients for the crust to a mixing bowl and stir together until a thick, sticky dough forms. Pour mixture into the parchment-lined pan and press into an even layer. Bake in the preheated oven 10 to 15 minutes, or until the crust is golden-brown around the edges. Remove from the oven and allow crust to cool while preparing the rest of the recipe.
Make the Caramel:
- Add the coconut milk and pure maple syrup to a saucepan and bring to a full boil. Reduce the heat and allow mixture to cook at a gentle boil until very thick, about 15 to 20 minutes (stirring occasionally). Once ready, stir in the ghee/butter and sea salt. Remove from the heat and allow mixture to cool to room temperature. The caramel will thicken as it sits.
Make the Chocolate Ganache Layer:
- Add the chocolate chips and coconut milk to a small saucepan and heat over a double boiler, stirring consistently until mixture is smooth and melted.
Make the Tahini Layer:
- Stir the ingredients for the maple tahini together in a bowl until well-combined.
Assemble the Bars:
- Spread the chocolate ganache layer over the prepared crust. Sprinkle with chopped walnuts.
- Pour the maple tahini over the walnuts and smooth into an even layer. Sprinkle the coconut over the tahini layer. Pour the caramel sauce over the coconut layer evenly. Sprinkle with chocolate chips and sea salt!
- Bake at 350 degrees F for 20 minutes, or until the edges are golden-brown. Let bars cool at least 1 hour before slicing and serving.
Notes
Nutrition
These were rich, but yet…. SOOO ADDICTING!!! We added frozen raspberry crumbles a top to balance out the chocolate. oh so LOVED! You would never know these were made with healthy ingredients!
When I make them again, I will cut the tahini, chocolate, and caramel layer in half so its not as rich( for my tastes). Once the bars were set, we cut them in squares. After 10-15 min, some of the sauce oozed out and they were still rich. But none the less, this recipe is a definate keeper! 5 stars! Thanks for sharing!
These were fantastic. It’s been years since I’ve had the original unhealthy version but I dare say these were better!
I’m so happy to hear it! Thanks for letting me know, Anne-Marie! xo
thank you for a wonderful paleo sweets recipe, so nice to have as a defense against all of the non-paleo cookies, pastries, etc that are everywhere this time of year