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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

5 from 1 vote
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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 bars

Ingredients
  

Shortbread layer:

  • 1 ⅓ cups coconut flour
  • ½ 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
  • ½ cup almond butter
  • cup pure maple syrup
  • cup coconut oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt

Chocolate layer:

  • 1 ¾ cups dark chocolate, chopped and divided

Instructions
 

Shortbread layer:

  • Preheat the oven to 350ºF. Line an 8x8” square pan with parchment paper. Set aside.
  • 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.
  • Press dough into prepared pan and sprinkle the top with a pinch of salt.
  • Bake for 15 minutes, or until just starting to turn golden brown around the edges - you don't want to overbake them! Let cool completely in pan.

Caramel layer:

  • On a large baking sheet, spread shredded coconut in a thin layer and toast in oven for 3-5 minutes or until golden brown.
  • 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.
  • Add ⅓ of your toasted coconut to the pan and stir to combine.
  • Pour caramel filling over your prepared shortbread layer and top with the remaining ⅔ toasted coconut. Add a pinch of salt as well, if desired. Place in fridge to set and cool completely.
  • Cut into 16 squares. Place in freezer while you prep your chocolate.

Chocolate layer:

  • Prep a large baking sheet with parchment paper and set aside.
  • Melt 1 ½ 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.
  • 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.
  • Melt the remaining ¼ cup dark chocolate, transfer to a small piping bag and drizzle the chocolate over the bars.
  • Store in an airtight container in the fridge (or freezer). Enjoy!

Nutrition

Calories: 377kcal | Carbohydrates: 27g | Protein: 5g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 247mg | Potassium: 257mg | Fiber: 7g | Sugar: 15g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg
Course Dessert
Cuisine American
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