Hi!
Today something for lovers – no-baking.
Samoa Bars not traditional, with better quality products and a healthier version. You really can’t go wrong with them, they are really super delicious
Ingredients:
Shortbread Crust
- 90 g Desiccated Coconut
- 120g Almond Flour
- 45 ml Honey
- 80 ml Coconut Oil unrefined – melted
Caramel Layer
- 80g dates – if you prefer more sweet use more dates or add honey
- 45 ml Coconut Oil – melted
- 100 g Shredded Coconut
- ½ teaspoon Vanilla Extract
- 130 g Peanut Butter (Unsalted) – no added sugar, no added oil
Chocolate Drizzle
- 85 g Dark Chocolate
- 1 teaspoon Coconut Oil
Instructions:
line a 9-inch x 6-inch pan with parchment paper, leaving enough paper hanging off the side of the pan so that the strip can be easily removed later. Put aside.
Add the shortcrust pastry ingredients to a medium-sized bowl in the following order: dried coconut, almond flour, honey and melted coconut oil.
First, mix with a spatula and then squeeze with your hand so that all the ingredients are well combined and stick together – I recommend using gloves. It may be a little crumbly, but that’s okay. If it is very dry, add an additional tablespoon of coconut oil.
Pour into the prepared baking tin and into the freezer for 10 minutes.
In a small bowl, add peanut butter, melted coconut oil, previously soaked dates and vanilla. Then use a blender and blend until smooth – add coconut flakes.
Remove the baking dish from the freezer and spread a layer of coconut caramel evenly on it.
Press the coconut layer firmly with the back of a spoon or spatula.
Place back in the freezer for 10 minutes while melting the chocolate.
Melt the dark chocolate with coconut oil
Pour melted chocolate over everything and put it back in the freezer for 2 minutes to harden the chocolate.
Cut into 12 squares
*Store the bars in an airtight box in the refrigerator for up to 2 weeks or freeze for up to 3 months. Defrost each square individually at room temperature for 1 hour before eating. It can be eaten half frozen.
Enjoy !
