Seven layer bars are a decadent treat that piles chocolate chips, coconut, and walnuts onto a buttery graham cracker crust. Sweetened condensed milk holds it all together and makes it sticky and delicious!
Seven layer bars are a bit of a misnomer. There aren’t REALLY seven layers here—it’s more of a jumble of different toppings. You’ve got semisweet chocolate and white chocolate; chewy coconut flakes and crunchy walnuts. They all form a top layer over a base layer of graham cracker crust.
This recipe is normally made with condensed milk, but now that condensed coconut milk exists, it’s easy to make seven layer bars vegan!
Why You’ll Love This Recipe
- Loads of texture . These bars are crunchy, chewy, gooey, and crisp. If you love a variety of textures in your treats, this one’s for you!
- Easy to make . This recipe is just a matter of making the crust, sprinkling on the toppings, and spreading condensed coconut milk on top. Easy!
- Customizable . Don’t like walnuts? Substitute with almonds or pecans. Not a fan of coconut? Leave it out! This recipe is versatile and can be adjusted according to your personal preferences.
- Perfect for potlucks and parties . These bars are sure to be a hit at any gathering. They’re easy to transport, feed a crowd, and always disappear quickly.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Crust:
- Graham crackers – Make sure they’re not made with honey or other non-vegan ingredients.
- Vegan butter – I love using my homemade vegan butter in recipes like these seven layer bars.
- Brown sugar
For the Toppings:
- Vegan chocolate chips
- Vegan white chocolate chips – Or butterscotch chips if you prefer.
- Sweetened coconut flakes
- Chopped walnuts – Pecans would also be delicious. For a nut-free option, try pepitas or sunflower seeds.
- Coconut sweetened condensed milk – You can find this at many natural grocers or online. You can also make your own vegan condensed milk .
How to Make Seven Layer Bars
- Make the crust. Add the graham crackers, vegan butter, and brown sugar to a food processor. Pulse to combine, then press into a parchment-lined baking dish.
- Bake. Place the pan in a 350ºF oven and bake for 10 minutes.
- Layer. Sprinkle the vegan chocolate chips over the crust followed by the white chocolate chips, coconut flakes, and walnuts.
- Bake again. Spread the coconut sweetened condensed milk over the top. Return the pan to the oven and bake for 20 minutes.
- Cool. Allow the seven layer bars to cool completely, then remove from the pan with the parchment and cut into bars.
Tips for Success
- Use a decent amount of pressure to press in the crust . The bottom of a measuring cup or glass can help. If the crust layer is only loosely packed, it won’t stay together well when you cut the bars.
- Line the pan with parchment paper . This makes it much easier to remove the bars from the pan and cut them into clean, even slices.
- Don’t overbake . These bars are best when they’re still a bit soft and gooey. Once you take them out of the oven, let them cool completely before cutting into them.
How to Store
Store seven layer bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week. I recommend adding parchment paper between the layers if you need to stack them.
Can I Freeze This Recipe?
Yes, you can absolutely freeze seven layer bars! After allowing the bars to cool completely, cut them into individual portions. Wrap each bar tightly in plastic wrap, then place them all in an airtight container or a freezer-safe zip-top bag. The bars will keep well for up to 3 months. When you’re ready to enjoy one, let it thaw at room temperature.
More Vegan Bars
- Homemade Granola Bars
- Vegan Sugar Cookie Bars
- Easy Vegan Lemon Bars
- Vegan Apple Pie Bars (with Salted Caramel)
- Pumpkin Brownies
Ingredients
For the crust
- 2 cups vegan graham crackers , 280 grams
- 7 tablespoons vegan butter , melted 98 grams
- ¼ cup brown sugar , 47 grams
For the toppings
- 1 ½ cups vegan chocolate chips , 255 grams
- 1 cup vegan white chocolate chips , or butterscotch chips 240 grams
- 1 ½ cups sweetened coconut flakes , 90 grams
- 1 ¼ cups chopped walnuts , 141 grams
- 11.25 ounces coconut sweetened condensed milk , 333 ml
Instructions
- Line a 9X13-inch baking pan with parchment paper and preheat the oven to 350°F.
- Add the graham crackers, vegan butter, and brown sugar to a food processor and pulse until well combined.
- Press the crust into the prepared baking dish (aim for an even layer) and bake for 10 minutes. Remove from the oven.
- Sprinkle the vegan chocolate chips over the crust followed by the vegan white chocolate chips. Next, sprinkle the coconut flakes over the contents of the baking dish, followed by the walnuts. Drizzle the coconut sweetened condensed milk over the whole kit and kaboodle and use a rubber spatula to spread it into an even layer.
- Bake for 20 minutes.
- Allow the dessert to cool completely before using the parchment paper to lift it from the pan. Slice the dessert into bars and serve.
Notes
Seven Layer Bars
Ingredients
For the crust
- 2 cups vegan graham crackers 280 grams
- 7 tablespoons vegan butter melted 98 grams
- ¼ cup brown sugar 47 grams
For the toppings
- 1 ½ cups vegan chocolate chips 255 grams
- 1 cup vegan white chocolate chips or butterscotch chips 240 grams
- 1 ½ cups sweetened coconut flakes 90 grams
- 1 ¼ cups chopped walnuts 141 grams
- 11.25 ounces coconut sweetened condensed milk 333 ml
Instructions
- Line a 9X13-inch baking pan with parchment paper and preheat the oven to 350°F.
- Add the graham crackers, vegan butter, and brown sugar to a food processor and pulse until well combined.
- Press the crust into the prepared baking dish (aim for an even layer) and bake for 10 minutes. Remove from the oven.
- Sprinkle the vegan chocolate chips over the crust followed by the vegan white chocolate chips. Next, sprinkle the coconut flakes over the contents of the baking dish, followed by the walnuts. Drizzle the coconut sweetened condensed milk over the whole kit and kaboodle and use a rubber spatula to spread it into an even layer.
- Bake for 20 minutes.
- Allow the dessert to cool completely before using the parchment paper to lift it from the pan. Slice the dessert into bars and serve.
Notes
Nutrition
Seven Layer Bars https://jessicainthekitchen.com/seven-layer-bars/ July 29, 2024
Rasta pasta is a Jamaican-Italian fusion dish that pairs penne with red, yellow, and green bell peppers and a creamy sauce infused with jerk seasoning. It’s easy enough for a weeknight, too!
Rasta pasta gets its name from the red, yellow, and green bell peppers in this dish, which match the colors of the Rastafarian movement. Think of it as a more flavourful version of mac and cheese—instead of a mild cheese sauce, creamy rasta pasta sauce is made with fiery jerk seasoning, smoked paprika, and other spices.
While there are many rasta pasta recipes online that include meat, Rastafarians don’t eat meat (what they call “no bone zone”), so this vegan version is truer to the original. (Plus, it’s coming from a Jamaican! You can trust it’s the real deal.)
Why You’ll Love Rasta Pasta
- The perfect balance of rich, creamy, and spicy . Creamy sauces do a good job taming heat, so while this rasta pasta is spicy, it’s not TOO spicy. (For another spicy and creamy pasta dish, try this vegan Cajun chicken pasta .)
- You can make it your own. There are lots of ways to put your own spin on this rasta pasta recipe! I share a few ideas below.
- Quick and easy to make . This dish is perfect for busy weeknights when you want something tasty and satisfying without spending a long time in the kitchen.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Penne pasta – You can use another shape if you’d like, but make sure it’s one that does a good job holding a creamy sauce.
- Oil – Any kind you like to use for cooking.
- White onion
- Bell peppers – Red, green, and yellow.
- Spicy wet jerk seasoning – You can use my Jamaican jerk sauce or Walkerswood.
- Garlic
- Coconut milk – Full-fat is best for a rich, creamy sauce.
- Spices – Garlic powder, onion powder, and smoked paprika, along with salt and pepper.
- Vegan cheese shreds – Any kind you like.
- Garnishes – Vegan Parmesan cheese and chopped parsley or thyme.
How to Make Rasta Pasta
- Cook the pasta . Boil the penne in salted water until al dente. Drain and set aside.
- Sauté the onion . Heat the oil in a skillet over medium heat, then cook the onion for about 5 minutes, or until it’s softened. Season with salt and pepper.
- Cook the peppers and jerk seasoning . Add the bell peppers to the pan and cook for 3 to 4 minutes. Stir in the jerk seasoning and garlic; cook until fragrant.
- Finish the sauce . Stir in the coconut milk, then add the garlic powder, onion powder, and paprika. Bring to a simmer.
- Sauce the pasta . Toss the penne with the sauce, then stir in the vegan cheese. Season to taste and garnish with herbs and vegan Parm.
Tips for Success
- Adjust the jerk seasoning to your liking . You can add as little as you like—or add more for extra heat. If you’re serving some people who like spicy food and some people who like it mild, I recommend using a small amount of jerk seasoning, portioning servings for the non-spicy eaters, then stirring in extra jerk seasoning to the remaining portion.
- Deglaze the pan . When you pour in the coconut milk, use it to loosen up any browned bits at the bottom of the pan. There’s lots of flavour in those bits!
- Salt the pasta water . This makes the pasta much more flavourful.
Variations
- Add more protein . Vegan chicken , marinated tofu , black beans, or even crispy chickpeas would all be great additions to this dish if you want to add more protein.
- Make it gluten-free . Use your favourite gluten-free pasta.
- Swap out the coconut milk . If you have an allergy or you’re just not a fan, vegan heavy cream will work.
What to Serve With Rasta Pasta
Keep with the Jamaican theme and pair your rasta pasta with Jamaican jerk tofu or Jamaican fried dumplings . You can also serve it with a side salad to keep it light, or roasted garlic bread .
How to Store Leftovers
Leftover rasta pasta can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy your leftovers, simply reheat them in a skillet over medium heat, adding a splash of coconut milk or water to loosen the sauce if it’s too thick. You can also reheat the pasta in the microwave.
Can I Freeze This Recipe?
Yes, you can freeze rasta pasta, although it’s best enjoyed fresh. To freeze, transfer the rasta pasta into an airtight container or freezer bag and store it in the freezer for up to 3 months. When you’re ready to eat, thaw the pasta in the refrigerator and then reheat according to the instructions above.
More Vegan Pasta Recipes
- Pasta Primavera
- Sun-Dried Tomato Pasta
- Pumpkin Alfredo Pasta
- Miso Butter Pasta
- Lemon Pasta
Ingredients
- 8 ounces uncooked penne pasta
- 2 tablespoons oil
- ½ white onion , decided
- 3 tricolor bell peppers , sliced (red, yellow and green)
- 1 tablespoon spicy wet jerk seasoning , such as my Jamaica Jerk sauce, or Walkerswood
- 3 cloves garlic , minced
- 13.5 ounce can coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 cup vegan cheese shreds
- Salt and pepper to taste
- vegan Parmesan cheese , to garnish
- parsley , or thyme, chopped, to garnish
Instructions
- Prepare the penne pasta according to the instructions on the package in a large pot of well-salted water until al dente. Drain the pasta and set aside.
- In a large pan over medium heat, heat the oil. Add the diced onion and cook until soft and translucent, about 5 minutes. Season with salt and pepper.
- Add the sliced bell peppers to the pan. Cook for another 3-4 minutes until they start to soften. Stir in the spicy wet jerk seasoning and minced garlic, cooking for an additional 1-2 minutes until fragrant.
- Pour in the coconut milk, stirring to combine with the vegetables and seasoning. Add the garlic powder, onion powder, and paprika. Stir well and bring the mixture to a simmer.
- Add the cooked penne pasta to the pan, tossing it with the sauce until the pasta is thoroughly coated. Stir in the vegan cheese shreds until melted and well incorporated.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve the Rasta Pasta hot, garnished with additional vegan cheese shreds if desired and chopped parsley. Enjoy!
Notes
- Feel free to use your favorite brand of vegan cheese shreds. I usually use Daiya, Miyokos or Follow Your Heart. They add a creamy texture and a cheesy flavor to the dish.
- Heat level : Adjust the amount of jerk seasoning according to your heat preference. You can also use milk jerk seasoning instead, or even reduce it to 1 teaspoon of spicy, or 2 tablespoons of mild. Aesthetically it does turn the pasta sauce more brown the more sauce you add.
- To store : Leftover rasta pasta can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy your leftovers, simply reheat them in a skillet over medium heat, adding a little splash of coconut milk or water to loosen the sauce if it’s too thick. You can also reheat the pasta in the microwave.
- To freeze : Transfer the rasta pasta into an airtight container or freezer bag and store it in the freezer for up to 3 months. When you’re ready to eat, thaw the pasta in the refrigerator and then reheat according to the instructions above.
