Ingredients
Crust
- 2 cups almond flour
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 tsp vanilla
- 1/4 tsp salt
Samoa Filling:
- 1/3 cup maple syrup
- 1/3 cup coconut oil
- 1/2 cup almond butter
- 1/2 tsp salt
- 2 cups unsweetened shredded coconut
- 1 tsp vanilla
Chocolate topping:
- 3/4 cup chocolate chips
- 1 tsp coconut oil
- flakey sea salt
Instructions
- Preheat oven to 350F and prepare an 8×8 inch pan with grease or parchment paper.
- In a small bowl, mix together almond flour, maple syrup, coconut oil, vanilla, and salt until well combined. Press into bottom of pan.
- Bake for 15-17 minutes or until slightly golden brown. Let cool for 10 minutes.
- While cooling, heat a small saucepan over medium heat. Add maple syrup, coconut oil, and almond butter. Whisk to combine and bring to light simmer. Once simmering, turn off heat. This should only take a minute or so.
- Add in salt, coconut, and vanilla and stir until all combined.
- Pour samoa mixture over top of crust and press down to cover the crust.
- Microwave chocolate chips with coconut oil in 30 second increments until melted. Drizzle over top of samoa mixture. Top with flakey sea salt.
- Refrigerate at least 1 hour before cutting into squares and serving. Store on counter or in fridge.
Category: dessert, bar
Method: oven
Cuisine: American
Diet: Gluten Free
