Dairy-Free Layer Bars: Coconut Chocolate Nirvana

Dairy-Free Bliss:

Coconut-Almond-Chocolate Layer Bar

This is a quickie bonus post. Chocolate-coconut layered cookie bar bliss --- just in time for the holidays. A wink and a nudge to the retro cookie layer bar recipe I posted two years ago. This newer version is non-dairy using condensed coconut milk, so you lactose-free folks don't miss out on all the fun.

Now get ready to party.

Winter Solstice, California

Karina's Dairy-Free Coconut Chocolate Nirvana Layers Bar Recipe

Recipe originally published January 2006.

These easy layered cookie bars are based on those yummy retro-vintage Hello Dolly bars. I've made them wheat-free and dairy free using sweetened condensed coconut milk. 

Ingredients:

1/2 cup butter or vegan margarine, such as Smart Balance
1 1/2 cups gluten-free Pamela's Chocolate Cookies, processed into crumbs*
1 cup (heaping) semi-sweet chocolate chips
1 cup sweetened flaked coconut
1 cup chopped roasted almonds (I used salted because I like a sweet & salt combo)
1 14-oz. can sweetened condensed coconut milk- see below for recipe

Instructions:

Preheat the oven to 350 degrees F.

Place the butter or vegan buttery spread in a 9x13-inch baking pan and set it in the oven until the butter is melted. Tilt the pan to coat the bottom evenly.

Sprinkle the gluten-free cookie crumbs in the prepared pan and toss them to coat; press them into a layer.

Pour the condensed coconut milk/dairy milk in the pan.

Add a layer of chocolate chips, then a layer of coconut, then almonds. Using the back of a spatula, press the mixture firmly into the pan. I usually sprinkle a few extra chips on the top, and gently press them in.

Bake at 350ºF for about 20 to 25 minutes, until set.

Cool completely on a wire rack before cutting.

Makes 24 bars.

Alex's Sweetened Condensed Coconut Milk:

To make your own non-dairy condensed milk, here's what my son Alex does:

Ingredients:

3 cups coconut milk

1/2 cup sugar

Instructions:

Stir ingredients together in a sauce pan and heat gently; cook slowly over low to almost medium heat, stirring constantly, until the volume is reduced to about half.

Add some bourbon vanilla extract to taste, if you like; and a pinch of sea salt, if desired.

Cool the condensed milk and refrigerate if not using right away.

Karina's Notes:

I used Pamela's Chocolate Chunk Cookies because I have to be gluten-free, but any cookie will work in this recipe. 

Use vegan cookies for egg-free and dairy-free.

Try ginger snaps or lemon cookies for a change of pace.

More Cookies from fellow food bloggers:

Kalyn's Sugar-free and Gluten-Free Triple Almond Cookies

Gluten-Free Bay's Sugar-Free Pecan Coconut Macaroons 

Ginger Lemon Girl's 2008 Gluten-Free Christmas Cookie Recipe Round-Up

Gingerbread Cut-Out Cookies at A Mighty Appetite

Elana's Gluten Free Chocolate Chip Cookie Recipe

GF Maple Butter Cookies at Gluten-Free Gobsmacked

Ginger-Nut Lace Cookies from The Crispy Cook

We enjoy our sugary treats in moderation, don't we darling? 

Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.