Last updated on May 16th, 2018
[vc_row][vc_column][vc_column_text]The Holiday season may very well be over, but that doesn’t mean I’m done obsessing over all things chocolate quite yet. In fact, I’ve decided to create a Paleo French Silk Pie Bars recipe that features all of my favorite things like: pecans, dark chocolate and grassfed butter- yum![/vc_column_text][vc_single_image image=”7021″ img_size=”large” alignment=”center”][vc_column_text]Over the past month or so, I’ve made this recipe on three separate occasions. I first 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 was to my parents’ New Years Day party…
First of all, consider yourself flattered if you are asked to bring food to this party. My mom hosts it every year and makes a pretty darn big deal out of it. When she asked me to bring a chocolate-laden dessert, I said “of course” (you simply do not say “no” to my mother.)
It’s usually possible to make one of my parents happy with a dessert I create but pleasing the both of them is a bit tricky. My dad usually doesn’t like chocolate… at all. So, I was extremely happy and surprised when I found out that he polished off a few of the Paleo French Silk Pie Bars in one sitting. Go dad.[/vc_column_text][vc_single_image image=”7018″ img_size=”large” alignment=”center”][vc_column_text]
ALL THE LAYERS
What’s so awesome about these bars is how many different flavor profiles you’ll discover when 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’ve truly been celebrating all things chocolate over the past few months… have you seen all of the goodness yet?![/vc_column_text][vc_single_image image=”7016″ img_size=”large” alignment=”center”][vc_column_text]
I recommend keeping these Paleo French Silk Pie 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![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”7020″ img_size=”large” alignment=”center”][vc_column_text]
This weekend is going to be filled with all the fun. My husband’s days off changed from Friday/Saturday to Thursday/Friday. We are heading out to a couple of museums at Balboa Park today and then to my best friend’s apartment for game night.
We’re super excited to check out the museums, as they are half off all month thanks to Macy’s (seriously, go to your local Macy’s if you live in the San Diego/Inland Empire area and ask for a voucher!)
Game night always proves to be a ton of fun. We love getting a big group of people together and having everyone bring their own games. Last time we were there, we were taught how to play Code Names for the first time- have you played?! Unfortunately, our night ended quite early due to some food poisoning within the group (yuck) so we need to make up for it… obviously.
Cranium is one of my favorites to play, so we’ll be bringing that as well as Dixit! Woop woop!
As for Sunday Funday… well, I’m heading to a Gluten Free & Allergen Friendly Expo with Rachel from Bakerita![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”7015″ img_size=”large” alignment=”center”][vc_column_text]Be sure to check out these Paleo French Silk Pie Bars. They’d be the most perfect treat to bring to your Valentine or anyone special in your life. All of that creamy, chocolate-y and just absolute decked out goodness will win you over. Trust me![/vc_column_text][vc_separator border_width=”2″][/vc_column][/vc_row]
Best Paleo French Silk Pie BarsThese Paleo French Silk Pie Bars have a chocolate pecan crust with a silky chocolate mousse layer and a whipped buttercream topping! You will fall head over heels with this decadent dessert.
- 1/2 cup coconut cream or heavy cream coconut cream is the cream that has risen to the top of a can of coconut milk that has been sitting in the refrigerator overnight
- 2 ounces good-quality dark chocolate (weigh it out!)
- 3 ounces grassfed butter at room temperature
- 1/2 cup coconut sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
Chocolate Mousse Center
- First, prepare the chocolate pecan crust. Preheat the oven to 375 degrees Fahrenheit. 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!