So funny story about these bars. They are long gone from my house. Also from my freezer, because kind of like last week’s recipe, I made them quite some time ago and forgot I hadn’t posted them.
I’ve actually made them twice and didn’t post them. I took pictures, but I didn’t post them.
I gave some to a friend who asked me for the recipe. It was then I realized I didn’t post them after the first batch.
You would think that would put a fire in me to get them posted as soon as humanly possible. Alas no, that didn’t happen. I sent her the link to the original recipe and made a mental note to post them at some point.
That was last year.
So yeah, I’ve been a bad blogger.
But here we are now, and I’m posting this fabulous very summer worthy recipe right now. These paleo samoa bars are easy to make, low bake (you only have to bake the crust), and relatively healthy given they are paleo and vegan. I can’t imagine anything better to take on a picnic or leave on a neighbor’s porch.
This recipe and post also make me think of the Girl Scouts. I was never a Girl Scout; it wasn’t very popular when I was in school, but maybe that has changed and varies geographically. I think the idea of being a Girl Scout is amazing and I hope all of them keep at it despite everything about being a Scout having changed right along with every facet of life.
If you have the chance to buy a couple boxes of cookies to support the Scouts, I hope you will. I know I will for sure. I just don’t have much of an opportunity. Next year, I guess everyone will want more cookies than ever.
I always liked the shortbread cookies. But I know a lot of people most definitely like Samoas. So if you can’t get your hands on a box, or even if you can, make these bars with a coconut shortbread crust that totally melts in your mouth, a caramel-y coconutty filling, and carob or dark chocolate to accent.
I think it’s time for batch three in this house.Print
2/3 cup coconut flour
3 tablespoons pure maple syrup
1/3 cup coconut oil, soft but not melted
½ teaspoon vanilla bean powder
¾ cup crunchy almond butter
1/3 cup pure maple syrup
1/3 cup coconut butter
¾ cup shredded unsweetened coconut, toasted
1 teaspoon vanilla bean powder
½ teaspoon sea salt, for sprinkling
1/3 cup coconut oil, for coating
1/3 cup carob or cocoa powder, for coating
Make the shortbread. Preheat oven to 350 degrees F. Oil an 8 by 8 inch pan.
In a medium bowl, stir the coconut flour and vanilla bean powder together. Stir in the maple syrup and work in the coconut oil until a crumbly dough forms. Hands are really the best tool for this job. Pour into the prepared pan and press into the bottom. Bake about 15 minutes until golden brown. Set aside to cool.
Once the crust is cool, make the filling. In a small saucepan over medium low heat, stir the almond butter, maple syrup, and coconut butter together until melted and emulsified. Stir in the vanilla and coconut until well combined. Pour on top of the crust and carefully smooth into an even layer. Sprinkle with sea salt and allow to set until cool, a couple hours at room temperature, or 30-60 minutes in the refrigerator.
Once the bars are set, cut them and remove them carefully from the pan. Melt the coconut oil in a microwave safe bowl in the microwave until liquefied. Stir in the carob or cocoa powder until smooth. Dip the bottom of each bar in the mixture and place on a parchment lined tray to set. Use leftover mixture to drizzle over the top of the bars. If at any time you run out, just make another batch of coating mixture – the more the better.
Bars may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour.
Recipe adapted from Bakerita