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Add a photoGluten Free Samoa Bars are healthy, easy and so delicious!
Ingredientes
- For the Shortbread Crust
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- For the Coconut Layer
- 2 cups medjool dates, pitted
- 2 cups unsweetened coconut threads (or shredded coconut)
- For the Chocolate Drizzle
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil
Direcciones
- Preheat your oven to 350F. Prepare an 8×8 inch pan with parchment paper or non-stick baking spray.
- Prepare the shortbread crust: In a bowl, mix together almond flour, coconut flour, coconut oil and maple syrup until fully combined. Press shortbread dough into the prepared pan. Bake for 8-10 minutes or until edges begin to brown. Once baked, cool completely.
- Once the shortbread crust is cooled, prepare the coconut layer: In a food processor, combine dates and coconut. Pulse until mixture is combined and starts to form a ball of dough.
- Layer coconut layer on top of shortbread crust. Press it firmly into the pan.
- Prepare the chocolate drizzle: In a microwave safe bowl, combine chocolate chips and coconut oil. Microwave in intervals, stirring every 30 seconds, until fully melted.
- At this point, you can drizzle directly on top of the coconut layer while it’s still in the pan or you can cut the bars into squares and remove from the pan and then drizzle each square individually (allowing chocolate to drip over the edges). Both options result in the same delicious bar so it is totally up to you!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 16 servings | |
| Calories 165 | |
| Calories from Fat 56 | 34% |
| Total Fat 6.43g | 8% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 5mg | 0% |
| Potassium 236mg | 7% |
| Total Carbs 28.67g | 8% |
| Dietary Fiber 2.2g | 7% |
| Sugars 25.36g | 17% |
| Protein 0.94g | 2% |
