VEGAN SAMOA BARS
SHORTBREAD CRUST ▢ 1 cup Desiccated Coconut ▢ 1 cup Almond Flour ▢ 3 tablespoons Maple Syrup ▢ 1/3 cup Coconut Oil CARAMEL ▢ 1/3 cup Maple Syrup ▢ 3 tablespoons Coconut Oil ▢ 1 1/4 cup Desiccated Coconut ▢ 1/2 cup Peanut Butter CHOCOLATE DRIZZLE ▢ 3 oz Dark Chocolate ▢ 1 teaspoon Coconut Oil
Mix Shortbread Ingredients
In a medium-size bowl, add the shortbread crust ingredients in this order: desiccated coconut, almond flour, maple syrup, and melted coconut oil.
Stir with a spatula first, then squeeze with your hand to make all the ingredients come together. It can be slightly crumbly. If it's very dry, add an extra tablespoon of coconut oil.
Press the shortbread crumble tightly onto the prepared baking dish. Freeze 10 minutes while you are making the caramel layer.
In a small bowl, add fresh runny peanut butter, melted coconut oil, maple syrup, and vanilla. Then, combine with a spatula until it forms thick, smooth caramel.
Make Coconut Top
Stir in the shredded coconut. Remove the baking dish from the freezer and spread the coconut caramel layer evenly on top. Press the coconut layer with the back of a spoon.
Melt the dark chocolate with coconut oil, under 'bain-marie' or in the microwave, by 30 seconds burst, stirring between to prevent the chocolate from burning.
Drizzle the melted chocolate all over the bar and return to the freezer for 2 minutes to set the chocolate.
Prep Time: 15 minutes Cook Time: 0 minutes Makes: 16 Bars Calories: 269 kcal per Bar
NO-BAKE SAMOA BARS
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