Paleo Samoa Bars
User Reviews
5
Paleo Samoa Bars
Description
These Paleo Samoa Bars start with a shortbread base made from almond flour, coconut flour, coconut oil, maple syrup, and vanilla, baked until slightly crisp at the edges and set in the center. The caramel layer is prepared by simmering coconut cream, coconut sugar, sea salt, and vanilla until it thickens, then folding in coconut flakes which add texture and flavor.
After the shortbread cools, the caramel mixture is spread evenly over it and frozen to firm up. The final step involves melting dark chocolate chips with coconut oil to create a smooth drizzle that coats the bars once again, followed by additional chilling to solidify the chocolate topping. This layered dessert has a firm base, chewy and creamy caramel with coconut texture, and a bittersweet chocolate finish.
These bars are convenient for storing in the refrigerator or freezer to maintain freshness and texture. Monitoring the caramel during cooking prevents burning, and freezing between steps makes the layers distinct and the bars easier to slice.
Ingredients
Shortbread Layer
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut oil melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Caramel Layer
- 1 cup coconut cream
- 1/2 cup coconut sugar
- 1/4 tsp salt sea salt
- 1 tsp vanilla extract
- 3/4 cup coconut flakes
Toppings
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- First, preheat oven to 350 degrees Fahrenheit and line an 8 inch by 8 inch pan with parchment paper.
- Make shortbread layer first. Add shortbread ingredients to a large mixing bowl or KitchenAid and stir until combined.
- Press shortbread layer into one even layer in pan.
- Then, bake for 11 to 12 minutes or until edges are slightly crispy and middle is set.
- While the shortbread layer bakes, make the caramel. Add caramel ingredients except coconut flakes to a skillet over medium heat. Then, bring to a boil then simmer for 10 minutes or until thickened. Stir every 1 to 2 minutes to prevent burning. Once thick, stir in coconut flakes.
- Once shortbread layer has cooled 5 minutes, pour caramel coconut mixture on top. Place pan in the freezer for 30 minutes.
- Then, make chocolate drizzle. Add dark chocolate chips and coconut oil to a microwave safe dish and melt in 30 second increments.
- Drizzle chocolate on top of bars. Finally, freeze for 20 minutes or until hardened before slicing and serving.
Notes
- Watch the caramel closely during simmering to avoid burning.
- Bake the shortbread until its edges turn slightly golden for the best texture.
- Freeze the caramel layer before adding the chocolate drizzle to ensure clean layers.
- Store the finished bars in an airtight container in the fridge or freezer; avoid room temperature storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 57mg | 2% |
| Potassium | 82mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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