These Samoa Cookie Bars are everything you want out of a Girl Scout Cookie and more. Except, I made them easier to recreate by eliminating the need to use the oven or any crafty cutting skills for that matter. I mean, a cookie with a hole in the middle? Let’s leave that one for the donuts shall we?
After posting my Paleo Thin Mints on IG the other week (which just about broke the internet), it really was a no brainer that a Samoa Cookie copycat recipe had to be done. SO, here we are – Samoa Cookie Bars.
These bad boys are:
- Vegan
- No Bake
- Paleo
- Dairy Free
- Refined Sugar Free
- Grain Free
- Nut Free
- Soy Free
That bite shot though. #drool. Ok so here’s the d-low on this Girl Scout Cookie Copycat.
If you love all things coconut, then you’re going to LOVE these. Like I am obsessed. The base is soft and vanilla-ey made with coconut flour, tapioca, maple syrup, coconut oil, and vanilla. All this is pressed into a loaf tin and hardens up perfectly in the freezer. The middle layer is a super-thin tahini caramel. Then the star of the show? Coconut shreds that are held together with a combination of coconut butter, coconut oil and sweetened just slightly with maple syrup. Add a little vanilla in there for good measure and drizzle some vegan chocolate over top and bob’s your uncle.
I cut these baby’s into thin bars, but TBH a square shape would work perfectly too. Go with what you’re feeling ya know? You do YOU. Whichever way they’re cut, they’re going to taste the same and be equally as mind blowing. PROMISE.
Love Tahini as much as I do? Check out these Tahini filled desserts.
Samoa Cookie Bars
Course: DessertCuisine: AmericanDifficulty: Medium8
servings30
minutes30
These Samoa Cookie bars are the perfect rendition of a classic girl scout cookie we all know & secretly love. Made without dairy, refined sugar, nuts or grains
Ingredients
- BASE
1/3 cup tapioca
1/4 cup coconut flour, packed
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla
- CARAMEL
1/4 cup tahini
3 tbsp maple syrup or honey
2 tbsp coconut oil, melted
- COCONUT LAYER
1 cup coconut shreds
2 tbsp maple syrup or honey
1/4 generous cup coconut butter, liquid**
2 tbsp coconut oil
1 tsp vanilla
- CHOCOLATE DRIZZLE
1/4 cup dark chocolate chips
1 tsp coconut oil
Directions
- Line a loaf tin with cling film, allowing enough to hang over top of the tin for easy removal later.
- In a medium bowl, whisk together your base ingredients until a smooth dough has formed. If it’s too wet add 1/2 tbsp more of tapioca flour until its a workable dough.
- Press dough into the lined loaf tin. Use a spatula to smooth out the edges and top so you have a smooth and even finish. Place in the freezer to chill.
- In a small bowl, whisk together your sweetener and tahini until it turns slightly thick. Whisk in the coconut oil and place in the freezer for 5-10 minutes to thicken up. Once chilled, smooth over top of the base. Return loaf tin to the freezer.
- In a medium bowl, whisk together your coconut butter, coconut oil, vanilla, and sweetener until incorporated. Add your coconut shreds. Mix well. Transfer to the loaf tin, firmly press the mixture down ensuring it’s evenly spread and there’s no air pockets. Return to the freezer to set. Roughly 30 minutes.
- Using a double boiler method, gently melt down your chocolate chips. Once melted, add in coconut oil and stir well. Set aside.
- Remove loaf tin from the freezer. Gently remove by taking a knife down the sides of the tin to ensure the bars aren’t stuck. Gently pull at the cling film to remove the bars from the tin. Cut into either 8 even sized bars or cut into squares (in half, lengthwise and 4 the opposite way.)
- Drizzle chocolate over each bar and return to the freezer for 5 minutes to set before enjoying.
- Store in a Tupperware container in the fridge for up to 1 week.
Notes
- If your coconut butter is solid. Either, gently meltdown in 20-second increments in the microwave or sit the jar in a saucepan of hot water until it turns liquid.
