Samoa Bars

• Vegan

• Produce

  • 1/2 cup Medjool dates

• Refrigerated

  • 3 tbsp Almond milk

• Canned Goods

  • 1 tbsp Applesauce

• Condiments

  • 3 tbsp Baking stevia

• Baking & Spices

  • 1/4 cup Almond flour
  • 2 tbsp Dark chocolate chips
  • 1/2 cup Spelt flour
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 2 1/3 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened

Found on lovemefeedme.net

Description

Ingredients

• ¼ cup almond flour
• ½ cup spelt flour
• 3 tbsp baking stevia
• 2 tbsp coconut oil, melted
• 1 tbsp applesauce
• ½ tsp vanilla extract
• ½ cup medjool dates (soak if they are not gooey)
• 3 tbsp almond milk
• ½ cup unsweetened shredded coconut
• 2-3 tbsp dark chocolate chips*
• 1 tsp coconut oil

Directions

• Preheat the oven to 350F.
• In a medium sized bowl mix together the almond flour, spelt flour, and stevia breaking up any clumps. Stir in the melted coconut oil, applesauce, and vanilla until the dough comes together.
• Line a baking tray with parchment paper. Transfer the dough to the tray and form it into one rectangle about a ¼ inch thick.
• With a knife score the dough into 8 bars, but dont cut all the way through.
• Bake for 12-15 minutes or until the edges are golden.
• While it is baking, make the caramel by blending the dates and almond milk in a food processor until smooth.
• Toast the coconut by spreading it on a baking tray and bake for 10~ minutes watching carefully.
• Stir the coconut into the caramel.
• After the shortbread has cooled slightly, slice it into the bars you had scored. Take a heaping spoonful of the coconut caramel and spread on to each shortbread bar. Once finished, place them in the fridge while you get the chocolate ready.
• Melt the dark chocolate and coconut oil in the microwave or on the stove.
• Drizzle or pour over each bar and then place the bars into the freezer until the chocolate hardens.
• Store in the fridge in an airtight container for up to a week.
• Enjoy!