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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.

Paleo Triple Chocolate Layer Bars



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


  1. First, prepare the chocolate pecan crust. Preheat the oven to 375ºF. Adjust an oven rack to the middle position.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Carefully spread the buttercream topping over the chocolate layer. Smooth over the top with an offset spatula.
  10. 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.