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).

Samoa Cookie Bars (Paleo, Vegan)

Description

Copycat Samoa Girl Scout Cookies, but in bar form! These samoa cookie bars are my spin on the classic Samoa Cookies. They have an almond flour shortbread crust, creamy date and coconut filling, are topped with toasted coconut and drizzled in dark chocolate.

Ingredients

Scale

Crust

1 + 1/2 cups almond flour (150g)*
1/4 tsp baking soda
1/4 tsp salt
1/4 cup palm shortening (or butter)
1 Tbsp maple syrup

Filling

1 cup pitted dates (about 150g)**
1/3 cup coconut cream (just the cream from a can of full fat coconut milk)
1/4 cup sunflower seed butter
1/2 tsp vanilla extract
1/2 cup toasted shredded coconut

Topping

1/4 cup toasted shredded coconut
1/3 cup dark chocolate
1 tsp coconut oil

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Instructions

Make the Crust

Preheat oven to 350 degrees F.
In a medium-sized mixing bowl, whisk together the almond flour, baking soda and salt.
Add in the shortening and maple syrup. First mix with a spatula or fork, then use your hands to combine the dough.
Press the dough into a lined 8" x 8" baking pan.
Bake at 350 degrees for 12 minutes.
Cool for at least 20 minutes before adding the filling.

Make the Filling

Combine the dates, coconut cream, sunflower seed butter and vanilla in a food processor. Blend, stopping ever so often to scrape the sides, until the mixture is well combined.
Add the toasted coconut for the filling. Pulse the mixture a few times until combined.
Spread the filling over the crust.

Add the Toasted Coconut Topping

Sprinkle the toasted coconut for the topping over the filling. Press down gently with your hands.

Chill the Bars

Chill the bars in the fridge overnight, or for at least 4 hours.

Cut the Bars

Remove the bars from the baking dish and cut them into 16 equally sized pieces.
Place the bars on a sheet of parchment paper so that they are slightly spread apart (not touching).

Add the Chocolate Topping

Melt the dark chocolate and coconut oil in a small sauce pan, over low heat.
Once fully melted, drizzle the chocolate over the cut bars.
Place in the fridge a few minutes for the chocolate to fully set.

Notes

*sub tigernut flour for nut free

**make sure your dates are soft. If not, warm them in the microwave for a few seconds to soften.