SAMOA COOKIE BARS

Recipe by Feasting on Fruit
Serves 12 bars

A girl scout classic but homemade and healthier! Samoa Cookie Bars with a date caramel coconut filling and Hu dark chocolate drizzle. Vegan and paleo!

INGREDIENTS

SHORTBREAD COOKIE

• 1/3 cup (65g) coconut oil*
• 2 tbsp (40g) maple syrup
• 1 cup (120g) almond flour
• 1/4 cup (30g) coconut flour
• 1/4 tsp salt

CARAMEL COCONUT LAYER

• 1 1/2 cups (105g) unsweetened shredded coconut, toasted**
• 1/2 cup (125g) almond butter (or nut/seed butter of choice)
• 1 cup (180g) pitted medjool dates, soaked for 10 mins
• 1/4–1/3 cup water
• 1 tsp vanilla 
• 1/4 tsp salt
• 1/2 cup (80g) Hu Gems

INSTRUCTIONS

1. Preheat the oven to 350ºF.
2. Mix together all the cookie ingredients.
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.
4. Bake for 13-15 minutes (a little less for cookies, try 11-12) at 350ºF until golden brown. Cool.
5. 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.
6. Pulse in the toasted coconut.
7. Spread on top of the cookie base. Refrigerate or freeze until firm.
8. Melt the Hu Gems.
9. Slice the bars into 8-12 squares (depending on how big you want them).
10. Dip the bottom of each in the melted chocolate. Drizzle the tops with remaining chocolate. 
11. Chill until set, then eat!
12. Keep leftovers in the fridge.

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