Clean Eating Samoa Bars

Monday, August 20, 2018

makes 9 squares

Sorry for being MIA the last week! Work has been crazy and I have been traveling more than normal, which means less time to work on the blog. BUT I am back and here to share one of my new favorite desserts! Who doesn't love samoas? If you don't, then I don't think we can be friends because those cookies are the bomb!

These are a healthy take on the original Girl Scout cookies that will not disappoint anyone who tries them. TBH, they are already gone from my house and I made them only a week ago. They were a hit with everyone who tried them, so I hope you love them as well!

What You Need
For The Caramel Coconut Layer
1/2 cup honey
1/3 cup coconut sugar
3/4 cup coconut cream
1/4 TSP salt
2 TBS coconut oil
1 TSP vanilla extract
2 cups thinly shredded coconut flakes, unsweetened

For The Shortbread Layer
2 cups almond flour
2 TBS coconut four
1/3 cup coconut oil, melted
1/3 cup maple syrup
1 TSP vanilla extract

For The Chocolate
1 (3.5 oz) chocolate bar, melted

Directions
For The Caramel Coconut Layer
1. Preheat the oven to 350°.
2. In a small sauce pan over medium heat, combine the honey, coconut sugar, coconut cream and salt.
3. Once it starts boiling, reduce to a simmer and let cook for 10 minutes stirring frequently.
4. While the sauce is cooking, toast the coconut flakes by spreading them out in a single layer on a rimmed baking sheet.
5. Cook in the preheated oven for 5-10 minutes, stirring every 2 minutes to prevent from burning. Remove once slightly browned.
6. Once sauce has cooked for 10 minutes, remove from heat and whisk in the vanilla and coconut oil. 
7. Set aside and let cool for 30 minutes. 
8. Once cool, add toasted coconut flakes and toss everything together.

For The Shortbread Layer
1. Preheat the oven to 350° (if you didn't keep it on from the coconut flakes) and line an 8x8 pan with parchment paper. 
2. In a medium bowl, combine the almond flour, coconut flour, coconut oil, maple syrup and vanilla extract. 
3. Spread out in prepared pan and bake in oven for 13-15 minutes or until slightly brown on the edges.
4. Set aside until completely cool.

Assembly
1. Once shortbread layer is cooled, spread out the coconut caramel on top. 
2. Place in the fridge for 2 hours.
3. Once the 2 hours is up, cut the samoas into 9 squares. 
4. Dip each bar into the melted chocolate and then place on a parchment lined sheet. Drizzle all bars with remaining chocolate.
5. Place in freezer for an hour or until chocolate is hardened. Enjoy!

| via Golden Barrel |

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