Ingredients
- ⅔ cup coconut flour
- ¼ teaspoon kosher salt
- 3 tablespoons pure maple syrup
- ⅓ cup coconut oil, solid
- ½ cup creamy almond butter
- ⅓ cup pure maple syrup
- ⅓ cup coconut butter (coconut oil can be subbed)
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¾ cup unsweetened shredded coconut, toasted
- ¾ cup dark chocolate, chopped
Recipe Description
These Samoa Bars have a coconut flour-based shortbread crust, a layer of toasted coconut caramel, and each bars is dipped and drizzled with dark chocolate! They’re a gluten-free, Paleo, vegan, and guilt-free way to enjoy your favorite Girl Scout cookie. They’re good served at any temperature, but I loved them frozen!
Click here to view Full Recipe Directions
