"Anyone else at the ordering-chocoolate-by-the-case-off-the-internet point of quarantine?🍫🍫 Same✌️ Save at least some of that stash for SAMOA COOOKIE BAR making!"
Sweet and Salty Chocolate Shortbreads
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A Note from Feedfeed
This Samoa inspired cookie bar has all the nostalgic flavors delivered in a beautiful vegan cookie form! It's chocolatey, crumbly from the shortbread base and can't forget about the epic salted caramel coconut layer!
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For the Shortbread
ingredients
- 1/3 cup coconut oil
- 2 tablespoons maple syrup
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
For the Caramel Coconut Layer
ingredients
- 1 1/2 cups shredded coconut, toasted
- 1/2 cup almond butter, or any nut/seed butter
- 1 cup pitted medjool dates, soaked for 10 mins
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dark chocolate
Method
Step 1
Preheat the oven to 350ºF. Mix together all the cookie ingredients. Press the dough into the bottom of a loaf pan lined with parchment paper. Bake for 13-15 minutes at 350ºF until golden brown. Cool. Combine the soaked/drained dates, almond butter, vanilla, and salt in a food processor. Process slowly adding water as needed until you have a thick smooth paste. Pulse in the toasted coconut. Spread on top of the cookie base. Refrigerate or freeze until firm. Melt the chocolate. Slice the bars into 8-12 squares. Dip the bottom of each in the melted chocolate. Drizzle the tops with remaining chocolate. Chill until set.