You’re only seven ingredients away from making these No Bake Samoas Cookie Bars! Inspired by the BEST (at least in my opinion) Girl Scout cookie these bars are easy to make with a healthy twist. No rolling, cutting or baking required – simply press everything into one pan, chill, slice then dive-in! | Gluten Free + Paleo + Vegan
When it comes to Girl Scout cookies I’m all for a Thin Mint, but the Samoas are where it’s at for me. What’s not to love about a crispy shortbread cookie coated in a coconut filled caramel layer that’s dipped and drizzled in chocolate? Even when I didn’t like coconut I still couldn’t resist one of those cookies.
But these no bake samoas… well I think they just might give the original a run for their money. At least if you’re making them from scratch. These cookies are:
✔️ Made with only seven ingredients
✔️ Paleo and vegan friendly
✔️ Can be made nut free
✔️ Don’t require any special equipment (no blenders or ovens necessary)
✔️ Easy to make
✔️ Melt-in-your-mouth delicious
How to make Healthier No Bake Samoas Bars
Altogether these bars are pretty easy to make. They are made up of three layers:
- the ‘shortbread’ bottom layer
- the coconut-filled caramel centre
- the chocolate drizzle topping
Simply combine all of the ingredients needed for the shortbread layer and mix together in bowl until you get a soft, thick dough.
Note: You might notice that your dough starts out looking like a thick batter, but after a couple of minutes it will thicken into a dough.
The Nut Butter Caramel
Any time I need a quick caramel-like sauce, this is my go-to (originally found in my Paleo Millionaires). It’s insanely delicious and can be made easily in just a few minutes.
To make: simply combine all caramel ingredients together in a sauce pan over a low heat. Mix and heat until the coconut oil and nut butter has melted and smooth sauce forms.
Make it nut free: you can make this recipe nut free by using a seed butter in place of nut butter. Tahini is a great, grown-up alternative, but it does have a distinct taste. Keep in mind that the overall taste will change slightly based on what you use.
Combine the Layers
- Press the shortbread layer into a lined 8×8 baking pan.
- Spread half of your toasted coconut over the top of the shortbread.
- Pour the nut butter caramel over the coconut.
- Spread the remaining half of the coconut over the caramel.
- Place the bars in fridge to chill. Let the caramel layer set.
When you’re nearly done, melt the chocolate to prepare for drizzling. It’s important to add a small amount of coconut oil to the chocolate so that you can easily slice your chocolate covered bars later. Chocolate without the added oil will snap off and break more easily.
Note: Make sure the chocolate cools to room temperature (or close to) before drizzling over the bars. Chocolate that’s too hot will melt the caramel layer below.
And that’s it! Sweet, salty, chewy no bake samoas so easy to make you have to try them!
If you like these healthier No Bake Samoas make sure to check out my Gluten Free Thin Mints and Homemade Tagalongs as well!
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No Bake Samoa Bars
You're only seven ingredients away from making these No Bake Samoas Cookie Bars! Inspired by the BEST (at least in my opinion) Girl Scout cookie these bars are easy to make with a healthy twist. No rolling, cutting or baking required - simply press everything into one pan, chill, slice then dive-in! | Gluten Free + Paleo + Vegan
- 1 cup | 112 g coconut flour
- 1/3 cup | 73 g coconut oil, melted
- 1/3 cup | 105 g maple syrup
- 1 teaspoon | 5 ml vanilla extract
- Pinch of salt
- 1/4 cup | 60 ml maple syrup
- 1/3 cup | 73 g melted coconut oil
- 3/4 cup | 180 g almond butter (See notes for subs)
- 2 cups | 186 g toasted coconut flakes (or shredded coconut)
- 1 teaspoon | 5 ml vanilla extract
- pinch of sea salt
- 1/2 cup | 85 g dairy free dark chocolate, chips or chopped
- 1 tsp coconut oil
- Combine the shortbread ingredients together in mixing bowl: coconut flour, maple, oil, and vanilla. Mix into a soft, thick dough.
- Press the dough evenly into a lined 8x8 in baking tin. It will make for a thin crust.
- In a small sauce pot combine the coconut oil, maple syrup, nut butter, vanilla and salt. Warm over a low heat and stir together until you get a smooth, sauce.
- Spread half (1/2 cup) of the toasted coconut flakes evenly over the top of the bottom layer.
- Pour the nut butter caramel over the top of the coconut flakes.
- Sprinkle the remaining half (1/2 cup) of the toasted coconut flakes over the caramel.
- Place the bars in the fridge for 45-60 minutes or until the caramel layer has solidified.
- While the caramel is setting, melt the chocolate the chocolate. Place chocolate and coconut oil in a microwave safe bowl. Melt in 30 second increments whisking after each segment until the chocolate is completely melted and smooth. Set aside and cool to room temperature.
- Once the caramel has set and chocolate cooled, drizzle the melted chocolate over the top. Place the bars back in the fridge for another 15-20 minutes until completely set.
- Remove from the pan and cut into 16 squares and enjoy.
- How to toast coconut flakes: spread unsweetened coconut flakes across large baking sheet. Place in the middle of oven and bake for 5-7 minutes at 400°F/205°C until flakes have turned golden brown. Make sure to watch your oven carefully as the flakes will darken quickly.
- You can use any nut or seed butter you'd like. Using a seed butter will make these bars nut free. Just keep in mind that whatever nut/seed butter you choose will have an impact on the overall flavour.
- Keep stored: in an airtight container in the fridge for about a week.
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