10/13/2026
Samoa Cookie Bars
Ingredients for Shortbread Cookie:
1/3 cup coconut oil
2 tbsp maple syrup
1 cup almond flour
1/4 cup coconut flour
1/4 tsp salt
Ingredients for Caramel Coconut Layer:
1 1/2 cups unsweetened shredded coconut, toasted
1/2 cup almond butter (or nut/seed butter of choice)
1 cup pitted medjool dates, soaked for 10 mins
1/4–1/3 cup water
1 tsp vanilla extract
1/4 tsp salt
½ cup dark chocolate chips or chunks
Method:
Preheat the oven to 350ºF.
Mix together all the cookie ingredients.
Press the dough into the bottom of a loaf pan lined with parchment paper. Alternatively you can roll/cut or press into individual cookies. Bake for 13-15 minutes (a little less for cookies only, try 11-12) at 350ºF until golden brown. Allow to cool.
Combine the soaked and drained dates, almond butter, vanilla, and salt in a food processor. Process, slowly adding water as needed until you have a thick smooth paste. Pulse in the toasted coconut.
Spread the date-coconut mixture evenly over the cooled cookie base. Refrigerate or freeze until firm.
Place the dark chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until melted and smooth. Alternatively, melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Slice the chilled bars into 12 squares. Dip the bottom of each square into the melted chocolate, then place on a parchment-lined plate or baking sheet. Drizzle the remaining chocolate over the tops and chill until set.
Recipe/📸: https://drhyman.com/blogs/content/samoa-cookie-bars1?_kx=PxaTtbrybitJZJY-PCer1GaCyZqv0D3YvUADeClDup_S-vQsTB77BJsRj8ahxigO.HKMsXE
