The Modern Day Nutritional Book We’ve Been Waiting For “Always Eat After 7PM”

This post is brought to you by our sponsor, “Always Eat After 7 PM”. The opinions expressed below are my own.

For me personally, I have tried almost every diet you can think of. The south beach diet, keto diet and even the juicing diet, but nothing seemed to drop those few extra pounds I have been looking to lose. Recently I have been reading up on one of my new favorite nutritional books called “Always eat after 7PM” by Joel Marion. Now, when you look at the title the first thing that comes to mind is “I should not be eating anything after 7.” This has always been a rule in my household, even growing up until I started reading this book. 

No Bake Salted Caramel Bars

At first glance, there’s no way something this delicious could be healthy—right? 

Wrong. 

Packed with “friendly fats” and minimal carbs, this recipe makes for the perfect treat after dinner or even before bed.  

The coconut oil and coconut flour offer a naturally occurring source of medium-chain triglycerides (MCTs), a type of fat that your body can easily absorb and burn as energy, which may aid weight loss. 

The pecans add an extra boost of healthy fats, plant-based protein, and fiber. Raw nuts have also been associated with reduced risk of heart disease and even deaths associated with cancer and diabetes.

This combination of healthy fats will keep blood sugar at bay before bed (or any time of day), keeping your body in a fat burning environment. 

Here it is, the perfect salted caramel indulgence! I figured out how to make caramel with wholesome sweeteners a few year ago, and I’ve been hooked ever since. If you’re a fan of caramel, then double the recipe and use the extra for dipping apple slices!

Quick Tip: I like to keep extras in the freezer. It’s helps maintain freshness and it’s also a great way to hide treats from the rest of the family. Just be sure to put them behind a box of frozen broccoli, where no one will look.  

Prep:  30 minutes * Cook/Freeze:  40 minutes * Makes:  30 servings

For the Cookie Layer

  • 2½ cups Raw Pecans
  • 8 Pitted Dates, soaked in hot water for 10 minutes, then drained
  • 2 tablespoons blanched almond flour
  • 1 teaspoon coconut flour
  • ¼ teaspoon sea salt
  • ¼ cup granular Swerve
  • 3 tablespoons coconut oil, melted

For the Caramel Layer

  • 1/2 cup coconut palm sugar
  • 1/2 granular Swerve
  • 2 Tablespoons coconut milk, full fat
  • 2 tablespoons coconut oil
  • pinch of sea salt
  • 1 tablespoon vanilla extract
  • ½ teaspoon baking soda

For the Chocolate Layer

  • 2 cups stevia-sweetened chocolate chips (Lily’s brand)
  • 2 tablespoons coconut oil
  • 1/3 cup Macadamia Nuts (dry roasted), chopped
  • Coarse sea salt

For the Cookie Layer

1. Place a large skillet over medium heat. Spread the pecans over the skillet and toast, stirring often, for 8–10 minutes, until golden. Remove from heat. 

2. Transfer the toasted pecans to a food processor and pulse until fine. Add the remaining cookie layer ingredients. Pulse until a dough forms.

For the Caramel Layer

1. In a skillet over medium heat, combine the coconut palm sugar, swerve, coconut milk, coconut oil, sea salt, and vanilla. Once the mixture begins to boil, decrease the heat to low and continue to cook, stirring often, for 5 minutes.

2. Remove the skillet from the heat and whisk in the baking soda. The mixture will turn a lighter color and become creamy. Return the pan to low heat and cook, stirring often, for 2 minutes.

3. Remove the caramel from the heat and allow it to cool and thicken for 5 minutes.

For the Chocolate Layer

In a double boiler melt the chocolate chips and coconut oil. Stir until the mixture is smooth, then remove from the heat.


Assemble Your Salted Caramel Bars

1. Line the bottom and sides of an 9 × 9-inch baking pan with parchment paper, so that the parchment paper hangs over the sides. (These will be your handles to easily pull the caramel bars from the pan once they’re done.) Lightly rub the parchment paper with coconut oil.

2. Press the cookie dough. Press down to create an even layer of dough. Place in the freezer for 5 minutes to harden.

3. Pour the caramel layer over the cookie layer and spread to evenly coat. Place in the freezer for 5 minutes. Pour the chocolate over the top of the caramel and carefully spread to evenly cover. Sprinkle with the macadamia nuts and coarse salt. Place in the freezer for 10 minutes, until the top chocolate layer sets.

4. Use the parchment paper “handles” to ease the set mixture out of the pan. Transfer it to a cutting board and slice it into 30 bite-size bars. 

NUTRITIONCalories: 180
Fat: 15g 
Carbohydrates: 15g 
Sodium: 56mg 
Fiber: 4g 
Protein: 2g 
Sugar: 4g 

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