Chef Liz’s Vegan Samoa Bars
Looking for a healthy grab-and-go snack the whole family will love? Chef Liz from A Perfect Fit crafted this delicious recipe for her private clients—and now she’s sharing it with you! Give it a try; it’s guaranteed to be a hit!
Ingredients
1 cup almond flour
1/3 cup Cashew Flour (could also use powdered almonds)
1/3 cup + 1/4 cup melted coconut oil
1 1/2 cups unsweetened coconut flakes, toasted
2 tbsp maple syrup
16 oz pitted Medjool dates (soaked in hot water until soft)
2 tsp vanilla extract
1/2 tsp flaky sea salt
1/4-1/3 cup coconut cream (start with 1/4 cup and add as needed)
12 oz dark chocolate, chopped
1 tbsp coconut oil
Instructions
Preheat oven to 350 F
Line an 8×8 inch square baking dish with parchment paper.
In a bowl, mix together almond four, cashew flour, 1/3 cup coconut oil, maple syrup, 1 tsp vanilla extract and salt until combined.
Press the mixture into the prepared baking dish and bake 10-12 minutes, until lightly golden and toasted, cool.
Mix softened dates and coconut cream in a blender until smooth, add vanilla and salt.
Spread this mixture on top of a cooled crust and press 1/2 of the toasted coconut into the caramel. Chill in fridge while preparing chocolate.
Melt the chocolate and 1 tbsp coconut oil.
Cover the caramel in the pan with the chocolate, top with the rest of the toasted coconut.
Sprinkle with flaky sea salt.
Freeze 10 minutes or until chocolate is set.
