Go Back
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.
Print

Paleo Triple Chocolate Layer Bars

Course Dessert
Servings 16 bars
Author Rachel Conners

Ingredients

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 run through a spice or coffee grinder
  • 1 teaspoon pure vanilla extract
  • ⅓ cup canned coconut milk

Instructions

  • 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!

Notes

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.
QR Code linking back to recipe