Samoa Cookie Bars


Shortbread Cookie

  • 1/3 cup coconut oil
  • 2 tbsp maple syrup
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp salt

Caramel Coconut Layer

  • 1 1/2 cups unsweetened shredded coconut, toasted
  • 1/2 cup almond butter (or nut/seed butter of choice)
  • 1 cup pitted medjool dates, soaked for 10 mins
  • 1/4–1/3 cup water
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup Hu Gems


Step 1

Preheat the oven to 350ºF.

Step 2

Mix together all the cookie ingredients.

Step 3

  • Press the dough into the bottom of a loaf pan lined with parchment paper. Alternatively you can roll/cut or press into individual cookies.
  • Bake for 13-15 minutes (a little less for cookies, try 11-12) at 350ºF until golden brown. Cool.

Step 4

  • Combine the soaked and drained dates, almond butter, vanilla, and salt in a food processor. Process slowly adding water as needed until you have a thick smooth paste.
  • Pulse in the toasted coconut.

Step 5

  • Spread on top of the cookie base. Refrigerate or freeze until firm.
  • Melt the Hu Gems.
  • Slice the bars into 8-12 squares (depending on how big you want them).

Step 6

  • Dip the bottom of each in the melted chocolate. Drizzle the tops with remaining chocolate.
  • Chill until set, then eat!
  • Keep leftovers in the fridge.
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