Pistachio Seven Layer Cookie Bars (Dairy-Free + Vegan) – the most decadent and delicious dessert, you won’t even be able to tell they are dairy-free/vegan!
Is there anyone that doesn’t like Seven Layer Bars (aka Magic Bars)??? I know I haven’t met anyone like that! Growing up they were always one of my favorite indulgences, but when I went to look up the ingredients to make them as an adult and I realized what the sugary ingredients were…. I knew the recipe could easily be transformed…
Now, I am not saying I have made these so healthy you should have one for breakfast (but you guys know I don’t judge), but the ingredients will be a little less jarring on your system. I changed out the sweetened condensed milk for a homemade, dairy-free version (That is so easy to make) and I couldn’t even tell the difference in the final product. I also changed out the coconut for the unsweetened kind (again, you ultimately can’t tell the difference). And, while I still used graham crackers (I recommend a healthier brand such as Annie’s), I swapped out the butter for coconut butter. And I omitted the butterscotch chips all together – maybe someone if came up with like an almond-butter chip or even a 100% peanut butter chip that would okay, but I couldn’t find anything like that!
I love that these are dairy-free and that the sugar is a little more in check – I truly cannot tell the difference as far as taste goes. They tasted the same to me!
I just want to say, I have had SO much fun the last couple weeks, coming up with some healthier holiday treats! (Like the Ultimate Dairy-Free Egg Nog) It has been a nice reprieve from my typical recipes, which are generally (not always) Whole30 compliant. The holidays are a time to indulge in those traditions and allow ourselves to enjoy eating things we may not always eat; especially when those foods carry with them so many family memories. I think that is part of living a full life – allowing yourself to enjoy that. I absolutely LOVE coming up with healthier ways to enjoy those special holiday treats and you guys seem to have been loving them too, which makes me SO happy!! Buuuuut, come January I will be getting back to my Whole30 roots and I can’t wait to share those recipes with you too!
Let me know if you guys are doing a January Whole30 with me!! While I am looking forward to all of the Christmas goodies this weekend, I am also looking forward to how good I am going to feel come the second week of January! Goodbye bloat! If you guys have any requests, just let me know!
But for now, back to these treats!
I hope you guys have a great end to your week and Happy Holidays!! Recipes will be a little light next week, but the week after that I will be back to my regular posting schedule!
The most decadent and delicious dessert – you won’t even be able to tell they are dairy-free/vegan!
- Dairy-Free Sweetened Condensed Milk:
- 1 can full fat coconut milk
- 1/2 cup coconut or granulated sugar
- (you can also sub store-bought dairy-free sweetened condensed milk)
- 1 cup crushed graham crackers (I used Annie’s or Back to Nature)
- 4 Tablespoons melted coconut butter (more if needed)
- 3/4 cup high-quality semi-sweet or dark chocolate chips (or use a dairy-free brand)
- 1/2 cup crushed pistachios
- 1/2 cup crushed walnuts
- 1/3 cup unsweetened coconut flakes
- Dairy-Free Sweetened Condensed Milk:
- (note: you can buy dairy-free sweetened condensed milk just search Amazon)
- Combine coconut milk and sugar in saucepan.
- While stirring fairly constantly, bring to a boil and then reduct to a simmer.
- Let simmer, while stirring to avoid the sugar from burning, until it has reduced by almost half (takes about 20-30 minutes).
- Remove from heat and let cool.
- Crust and Filling:
- Combine crushed graham crackers and coconut butter.
- Pour into greased 8×8 pan and press firmly into the bottom, ensuring it covers the entire pan.
- Layer chocolate chips, pistachios and coconut flakes on top, leaving a small amount of each item to sprinkle on the top later.
- Pour dairy-free sweetened condensed milk on top and then sprinkle your leftover ingredients on top of that.
- Bake at 350 for 25-30 minutes.
- Let cool and then place in fridge to set, preferably overnight.
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