Samoa Cookie Bars
Ingredients
Shortbread layer:
- 1 1/2 cups almond flour
- 5 tbsp unsalted butter melted
- 3 tbsp coconut sugar or granulated sugar of choice
- dash of salt
Toasted coconut caramel layer:
- 3/4 cup cashew butter
- 3/4 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cup unsweetened coconut flakes the thinner the better
Chocolate layer:
- 1/4 cup chocolate chips
- 2 tsp coconut oil
Instructions
- Preheat oven to 350°F
- Line baking sheet with parchment and spread coconut flakes throughout. Bake for 8 minutes, or until golden brown
- Mix all shortbread ingredients together. Line an 8x8 pan with parchment paper. Spread dough evenly across bottom. Bake for 15-18 minutes. Let cool for 20 minutes while you make the next layer
- In a small saucepan, bring the coconut milk, maple syrup, and vanilla extract to a light boil. Cover and simmer for 10-15 minutes, stirring frequently. In a separate bowl, combine the "caramel" and cashew butter until smooth. Then mix in toasted coconut flakes
- Pour coconut caramel mixture over shortbread and spread evenly. Freeze for 1-2 hours, or until hard enough to cut.
- Cut into 16+ bars and spread out on a parchment paper lined baking sheet. Melt chocolate and coconut oil (in microwave or on stove). Drizzle chocolate over top of each bar. Freeze for another 5-10 minutes.
- Best kept in the freezer or refrigerator.
Notes
*the "caramel" will not be thick like normal caramel before you add the cashew butter.
* full-fat canned coconut milk is recommended, but any milk should work
* cashew butter tastes amazing in this, but can sub for any nut/seed butter