Paleo Triple Chocolate Layer Bars
These Paleo Triple Chocolate Layer Bars have a chocolate pecan crust with a chocolate mousse layer and a buttercream topping! You’re going to love this irresistible dessert.
Hi! As you’re reading this, I’m in Cuba, so while I’m gone, I decided to have one of my friends come share a recipe with you – Monica from The Movement Menu! She’s one of my best blogger friends and you’ve all seen her hand before cause she helped me photograph these Paleo Chocolate Melting Cakes. You’ve GOT to see all the delicious Paleo-friendly treats she creates. So much deliciousness! Today, she’s sharing these outrageous Paleo Triple Chocolate Layer Bars. I’ll let her tell you all about them :) make sure you click over to check out her site!!
I’m super excited to be hanging out on Bakerita today. Rachel is such an undeniable and incredible force in the blogosphere. It’s an absolute honor to be featuring one of my recipes on her site!
The holiday season may be coming to an end, but that doesn’t mean I’m done obsessing over chocolate yet. In fact, I’ve decided to create a triple layer chocolate bar recipe that features all of my favorite things like: pecans, dark chocolate and grass-fed butter – yum!
This month, I’ve made this recipe on three separate occasions. First, I brought the leftovers to one of my clients, who told me that between her and her dad, they wiped out 4 bars in one sitting. That made me happy. I then decided to share a bar with my sister, who decided to indulge in one of them while driving. The bar was half melted after sitting in the car for about one hour, but she assured me it was just as delicious.
The third time, I made them for my family and family friends for a New Years Day get together that we partake in every year at my mom’s house. Even though we’ll be driving back from L.A. on the 1st, she urged me to find time to make this dessert and bring it on over. Since I’m sometimes afraid of saying “no” to my mother, I agreed.
What’s so awesome about these bars is how many different flavor profiles you’ll discover biting into one. The crust is warm and nutty, while the top layer is sweet and creamy. The middle layer is where it’s at though – pure and unadulterated chocolate decadence.
I actually have made the middle layer before when coming up with a French Silk Pie recipe. It’s so quick and easy to make, and I knew I wanted to incorporate it into this Triple Chocolate Layer Bar recipe.
I recommend keeping these bars in the freezer, and pulling them out for about 15-20 minutes to thaw a bit, before you sink your teeth into one.
You can totally eat them frozen, too. My husband is guilty of never having enough patience to wait and eat my desserts the way I recommend he should. He pulls them out of the freezer and down the hatchet they go – no hesitation.
Regardless of how and at what temperature you decide to eat these Triple Chocolate Layer Bars at, you’re going to absolutely love them. They’ve got all of the heavenly sweet notes and richness that a “regular” chocolate dessert bar would have, but they aren’t laden with all the junk- score!
Be sure to check out this recipe and try these bars out as soon as possible. They’re the perfect last hoorah before you begin those New Years resolutions!
Remember to #bakerita if you try the recipe!Print
For the Chocolate Pecan Crust
- 1¾ cups pecans
- 3 tablespoons cacao powder
- ¾ teaspoon salt
- ¾ teaspoon cinnamon
- 2 tablespoons coconut oil
- 2 tablespoons cashew butter
- 3 tablespoons pure maple syrup
For the Chocolate Mousse Center
- ¾ cup coconut cream or heavy cream
- 2 ounces high quality dark chocolate
- 3 ounces grass-fed butter (at room temperature)
- ½ cup coconut sugar
- 2 eggs (make sure they’re pasteurized!)
- 1 teaspoon pure vanilla extract
For the Buttercream Topping
- ¾ cup palm shortening
- ⅓ cup coconut sugar powder (run through a spice or coffee grinder)
- 1 teaspoon pure vanilla extract
- ⅓ cup canned coconut milk
- First, prepare the chocolate pecan crust. Preheat the oven to 375ºF. Adjust an oven rack to the middle position.
- Place all of the crust ingredients into the bowl of a food processor. Pulse until everything has been combined well and looks crumbly. This should take about 1 minute. If the mixture builds up on the sides of the bowl, scrape down with a spatula.
- Press the mixture evenly into a square or rectangular baking dish. If your fingers are getting sticky, sprinkle them with warm water to make this process easier. Poke a few holes using a fork into the bottom and up the sides of the pan. Bake for 10-12 minutes, until lightly browned around the edges. Set aside to cool. After 10 minutes, transfer to the freezer.
- Scoop the coconut cream out of the can of coconut milk. Place it in a medium bowl, and beat the coconut cream with a hand mixer on high speed until stiff peaks form (usually 2-3 minutes). Cover and refrigerate the cream.
- Heat the chocolate for the center layer in the microwave under medium power or over the stovetop on medium-low using the double boiler method until melted. Set aside to slightly cool.
- In the bowl of a stand mixer, beat the softened butter on medium speed for just 1 minute. Add the coconut sugar and continue beating until light and fluffy, about 3-4 minutes. Pour in the cooled chocolate to the mixture and beat until well incorporated. Add 1 of the egg and beat on medium speed for about 3 minutes. Add the other egg and beat for another 3 minutes until the mixture is smooth. Stir in the vanilla.
- Fold the chilled coconut cream into the chocolate filling until there are no visible white streaks left. Pour the filling into the prepared crust and smooth the top over with a spatula. Place in the freezer to set.
- Rinse and dry the bowl and whisk of the stand mixer. Place the palm shortening and coconut sugar into the bowl and blend on medium for 4-5 minutes until creamy. Add the vanilla and coconut milk and blend again for 1-2 minutes until well combined.
- Carefully spread the buttercream topping over the chocolate layer. Smooth over the top with an offset spatula.
- Let the bars set in the freezer for 3-4 hours before serving. They should be left out at room temperature for 15-20 minutes before eating!
Coconut cream is the cream that has risen to the top of a can of coconut milk, which has been sitting in a refrigerator overnight.