Ingredients
Method
- Preheat the oven to 350℉
- Start by making the base layer by combining the almond flour, coconut flour, salt, vanilla, 1/4 cup melted coconut oil, and 2 tablespoons maple syrup in a medium bowl.
- Mix until fully combined and press into a parchment lined loaf pan. Use a spatula if necessary to even out/flatten the dough.
- Bake for 14-16 minutes or until the dough is set and the top starts to turn golden brown.
- Remove from oven and let cool completely.
- While the base is cooling, make your coconut caramel layer by combining the almond butter, 1/2 cup + 2 tablespoons maple syrup, and 1/4 cup melted coconut oil.
- Stir until fully combined and then mix in the shredded coconut.*
- Pour over completely cooled base layer and place in freezer about 2 hours or until set completely.
- Once the bars have set completely, melt ¼ cup chocolate chips with the remaining 1 teaspoon coconut oil.
- Cut to desired size/shape (I usually slice into ½" bars), drizzle with chocolate and enjoy!
Notes
*Traditionally, Samoa bars have toasted coconut. If you want to toast the coconut, simply place it in the oven at 350 degrees or toast in a toaster oven until golden, stirring occasionally. Watch carefully, because it can burn quickly! I usually make them the lazy way without toasting and they're still delicious.
*I generally keep these in the freezer and let them thaw at room temperature for a few minutes before enjoying!