I feel like you were either a Samoa person growing up or a Thin Mint person and there was no in between. Unless you were my dad and he was the shortbread person and I still don't understand that one.
I , drum roll please, was a Samoa girl and I have created many desserts with their inspiration in mind. They all are delicious but have a bit of a tedious nature to them.
But not today. TODAY we make Samoa bars with only a food processor and your freezer. They bits of chewy caramel dates, toasted coconut , and dark chocolate in each bite.
They take ten minutes and will keep in the freezer as long as you let them.
20 small bars
1 cup shredded coconut
1 cup gluten free oats
12 Medjool dates , pitted ( soaked in hot water for 10 minutes if not sticky )
1/4 cup cashew or almond butter
2 tbsp maple syrup
1.5 tsp vanilla extract
Few pinches sea salt
1 cup chocolate chips
1 tbsp coconut oil
Line an 8x6 pyrex dish with parchment paper.
Add 1/2 cup of your coconut shreds to a skillet and turn heat to low. Stir your coconut until lightly toasted. Once it starts to turn light brown watch it carefully. Remove from burner and continue to stir until all coconut shreds are lightly brown. Careful not to burn your shreds, this will ruin the flavor of your bars. Once cooled, mix back in with your non- toasted shreds.
Add your gluten-free oats to a food processor. Process a few times just to break up your oats into a coarse meal. Drain your Medjool dates and and pat dry . Add them into your food processor along with all your coconut shreds ( reserve 1-2 tbsp for topping if you like!) , cashew or almond butter, maple syrup, vanilla extract, and sea salt.
Process until you get a slightly sticky coarse dough.
Press dough into your pyrex dish , making sure all edges are even.
Place in the freezer while you prep your chocolate.
Add your chocolate chips and coconut oil to a microwave safe bowl. Microwave your bowl in increments of 30 seconds, stirring in betweeneach session, until chocolate is completely melted.
Remove your bars from the freezer and pour on your chocolate, spreading in an even layer.
Sprinkle on your reserved shredded coconut and place back in the freezer to set.