Samoa Cookie Bars
12 squares
Prep time:
2 hours and 15 min
Ingredients
Shortbread Cookie
- 1/3 cup coconut oil
- 2 tbsp maple syrup
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp salt
Caramel Coconut Layer
- 1 1/2 cups unsweetened shredded coconut, toasted
- 1/2 cup almond butter (or nut/seed butter of choice)
- 1 cup pitted medjool dates, soaked for 10 mins
- 1/4–1/3 cup water
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup Hu Gems
Method
Step 1
Preheat the oven to 350ºF.
Step 2
Mix together all the cookie ingredients.
Step 3
- Press the dough into the bottom of a loaf pan lined with parchment paper. Alternatively you can roll/cut or press into individual cookies.
- Bake for 13-15 minutes (a little less for cookies, try 11-12) at 350ºF until golden brown. Cool.
Step 4
- Combine the soaked and drained dates, almond butter, vanilla, and salt in a food processor. Process slowly adding water as needed until you have a thick smooth paste.
- Pulse in the toasted coconut.
Step 5
- Spread on top of the cookie base. Refrigerate or freeze until firm.
- Melt the Hu Gems.
- Slice the bars into 8-12 squares (depending on how big you want them).
Step 6
- Dip the bottom of each in the melted chocolate. Drizzle the tops with remaining chocolate.
- Chill until set, then eat!
- Keep leftovers in the fridge.
