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Paleo Samoa Bars: Soft shortbread, gooey caramel, and toasted coconut are dipped in chocolate and topped with a chocolate drizzle! | stressbaking.com

Paleo Samoa Bars


  • Author: Adapted from Bakerita
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 16 bars 1x

Description

Adapted heavily from Bakerita. Soft shortbread, gooey caramel, and toasted coconut are dipped in chocolate and topped with a chocolate drizzle! Paleo, gluten free, and dairy free.


Scale

Ingredients

Shortbread layer:

  • 1 1/3 cups coconut flour (aff link)
  • 1/2 cup coconut oil, solid
  • 6 tablespoons pure maple syrup
  • 1 teaspoon sea salt, plus a pinch for topping

Caramel layer:

  • 1 cup unsweetened shredded coconut flakes
  • 1/2 cup almond butter (aff link)
  • 1/3 cup pure maple syrup
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt

Chocolate layer:

  • 1 3/4 cups dark chocolate, chopped and divided

Instructions

Shortbread layer:

  1. Preheat the oven to 350ºF. Line an 8×8” square pan with parchment paper. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine coconut flour, coconut oil, maple syrup and salt. Stir to combine until it forms dough.
  3. Press dough into prepared pan and sprinkle the top with a pinch of salt.
  4. Bake for 15 minutes, or until golden brown around the edges. Let cool completely in pan.

Caramel layer:

  1. On a large baking sheet, spread shredded coconut in a thin layer and toast in oven for 3-5 minutes or until golden brown.
  2. In a medium saucepan, combine almond butter, maple syrup, coconut oil, vanilla and salt and stir frequently over low heat until completely combined. Turn off heat.
  3. Add 1/3 of your toasted coconut to the pan and stir to combine.
  4. Pour caramel filling over your prepared shortbread layer and top with the remaining 2/3 toasted coconut. Add a pinch of salt as well, if desired. Place in fridge to set and cool completely.
  5. Cut into 16 squares. Place in freezer while you prep your chocolate.

Chocolate layer:

  1. Prep a large baking sheet with parchment paper and set aside.
  2. Melt 1 1/2 cups of the dark chocolate (in the most shallow bowl you can get away with) in the microwave in 30 second increments, stirring after each, until melted and smooth.
  3. Take the bars out of the freezer and dip the bottom of each bar into the dark chocolate, and place on a parchment lined baking sheet to set.
  4. Melt the remaining 1/4 cup dark chocolate, transfer to a small piping bag and drizzle the chocolate over the bars.
  5. Store in an airtight container in the fridge (or freezer). Enjoy!

  • Category: Dessert
  • Method: Bake

Keywords: paleo samoas, samoa cookie bars, paleo girl scout cookies

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