Paleo Samoa Cookie Bars (Gluten Free, Vegan)

These Paleo Samoa Cookie Bars are a great alternative to the classic Samoa Girl Scout Cookies. These Samoa bars have an almond flour shortbread crust, a gooey caramel and coconut filling, are topped with toasted coconut and drizzled in dark chocolate.

I never truly appreciated Samoa Girl Scout Cookies until I was a young adult. (Something about the coconut turned me off as a kid; which is crazy because now I absolutely LOVE coconut.) And then I had to start buying and cooking my own food and I started caring more about ingredients and what I ate... Which meant Girls Scout Cookies were off the list.

Needless to say, I haven't had my fair share of Samoas. Which is why this healthy Samoa cookie bar recipe is a must!

These Paleo Samoa Cookie Bars have an almond flour shortbread crust, a gooey caramel and coconut filling, are topped with toasted coconut and drizzle with dark chocolate. They're basically a Samoa magic bar - layers with all the right flavors and textures to create the perfect Paleo dessert.

I've already shared my Paleo versions for Tagalongs and Thin Mints (both excellent by the way), but wanted to do something a little different for these Samoas. Which is why I created a cookie bar recipe, rather than homemade Samoa cookies.

While cookies are great, I have a special love for cookie bars. And these did not disappoint.

This recipe is actually a spin off of my Paleo Millionaire Bars. In addition, these bars are:

• Paleo and Vegan
• dairy free (caramel made with dates, sunbutter and coconut cream)
• can be no-bake (I baked the crust but that's optional)
• easy to make
• much healthier than a classic Samoa cookie

Ingredients in Paleo Samoa Cookie Bars

Here's what you need to make these Vegan Samoas:

For the Crust

• blanched almond flour (tigernut flour for nut free)
• baking soda
• salt
• non-hydrogenated shortening
• maple syrup

For the Caramel Filling

• dates (I used medjool)
• coconut cream
• sunflower seed butter (or any nut butter)
• vanilla extract
• shredded coconut (toasted)

For the Topping

• shredded coconut (toasted)
• dark chocolate
• coconut oil (optional)

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!

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 (I lined mine with 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.

Frequently Asked Questions

Do you have to bake these Samoa Cookie Bars?

No! You do not have to bake these samoa bars. If you choose to make these no-bake, then feel free to omit the baking soda in the crust.

How do you toast the coconut?

Toasted coconut is really easy to make. First, preheat your oven to 350 degrees F. Spread the shredded coconut out on a baking sheet, then place it in the oven and bake for just 3-5 minutes at 350 degrees. Cool to room temperature before adding it to the caramel filling.

Can these bars be made nut free?

Yes! Tigernut flour would be a great nut-free replacement for the almond flour. Another option is to make a seed based crust; you can use my crust recipe for my Salted Caramel Cookie Bars (which uses sunflower seeds).

How do you store these bars?

These layered cookie 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 air-tight baggie or glass tuperware and keep them in fridge up to a week or the freezer up to a month.

More Cookie Bar Recipes

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

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