Samoa Cookie Bars (Paleo, Vegan)

These samoa cookie bars are a great alternative to the classic Samoa Girl Scout Cookies. These bars have an almond flour shortbread crust, a chewy caramel filling, are topped with toasted coconut and drizzled with dark chocolate. This recipe is paleo, vegan and gluten free.

I never truly appreciated Samoa Girl Scout Cookies as a kid, but now they're one of my top favorites! Or, at least this homemade version is.

While I can't get myself to buy traditional Girl Scout Cookies because of the terrible ingredients, I love making my own at home. I get to control what goes in them and my standards are making them gluten free, paleo and organic (where I can).

These paleo samoa cookie bars, along with my homemade samoa cookies are a must during the Girl Scout cookie season. They have an almond flour shortbread crust, a chewy caramel and coconut filling, are topped with toasted coconut and drizzle with dark chocolate. They're basically a samoa magic bar - layer upon layer of goodness with all the right flavors and textures! You won't miss Girl Scout cookies with these in tow.

Ingredients

The full recipe for these paleo samoa bars can be found in the recipe card below, but here's an overview of what you'll need:

• blanched almond flour - for the shortbread curst. You can use tigernut flour to make these samoa bars nut free.
• baking soda - you may omit this if you aren't baking the crust.
• salt - for flavor
• palm shortening - this is a great dairy free alternative to butter (both paleo and vegan friendly). However, if you tolerate dairy you can use butter instead.
• maple syrup - just a little to sweeten the crust.
• dates - I used Medjool dates, but any variety will work. These make up most of the caramel.
• coconut cream - for the caramel
• sunflower seed butter - may be swapped with any nut butter
• vanilla extract - to flavor the caramel.
• unsweetened shredded coconut - I toasted the coconut, but you can leave it raw if you prefer. You'll need coconut for both the caramel layer and the topping.
• dark chocolate - for the topping
• coconut oil - optional for thinning the chocolate topping

All of these ingredients are Paleo, Vegan and gluten free! Perfect for making a healthy Samoa cookie bar.

How to Make Samoa Cookie Bars

These vegan samoa bars are made layer by layer; the crust, filling, then topping. They do take time because the filing needs to set before you cut the bars and add the chocolate topping - but I promise it's worth the wait! Here are the steps:

First, preheat your oven to 350 degrees F.

Make the Crust

In a medium-sized mixing bowl, whisk together the almond flour, baking soda and salt.

Next, add in the shortening and maple syrup. I recommend first mixing with a spatula or fork (the dough will seem crumbly and dry), then using your hands to combine the dough.

Press the crust dough into a lined 8" x 8" baking dish (parchment or foil).

Place the crust in the oven and bake at 350 degrees for 12 minutes. After baking, remove the crust from the oven and cool for about 20 minutes.

Make the Caramel Filling

While the crust is baking, make the filling. Combine all the filling ingredients in a food processor. This includes the dates (pitted and softened), coconut cream, sunflower seed butter and vanilla. It's important that your dates are soft. If they aren't, then warm them in the microwave for a few seconds.

Blend the mixture, stopping every so often to scrape the sides, until it is well combined. There will be little chunks of date, but I promise it doesn't affect the texture.

Add a ½ cup of the toasted coconut (save the last ¼ for the topping) and pulse the mixture a few times to combine.

After the crust has slightly cooled, spoon the filling onto the center of the crust. Use a spatula to spread the filling from the center of the crust to the edges. Work carefully, as the crust is fragile until it has fully cooled.

Add the Toasted Coconut Topping

Now, add the remaining ¼ cup of the toasted coconut on top of the caramel filling. Press down gently with your hands.

Chill the Bars

The bars cannot be cut until the filling has set. Also, the chocolate topping will work best if it is added after the bars have been cut. So...chill the bars in the fridge overnight. (I know, I know, that's a long time. But like I mentioned earlier, totally worth the wait.)

Cut the Bars

After chilling, cut the bars. Remove the bars from the baking dish and cut into 16 equally sized pieces. Then, place the bars on a sheet of parchment paper so that they are slightly separated (not touching).

Add the Chocolate Topping

Melt the chocolate and coconut oil in a small sauce pan, over low heat. Once fully melted, drizzle the chocolate over the bars.

Want to know my trick for getting that perfect drizzle? Slightly cool the chocolate, then pour it into a small plastic baggie. Cut a hole at the end of the bag and pipe the chocolate onto the bars.

Since the bars were in the fridge, the chocolate should set pretty quickly. But if needed, pop the bars back in the fridge a few minutes for the chocolate to fully harden.

Storage

These paleo samoa bars can be kept in the fridge or freezer. They actually have a real nice texture right out of the freezer! Place them in an airtight baggie or container and keep them in fridge up to two weeks or the freezer up to two months.

Frequently Asked Questions

More Cookie Bar Recipes

• No Bake Paleo Millionaire Bars
• Salted Caramel Cookie Bars
• Coconut Butter Bars
• Magic Cookie Bars

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