Gluten-Free Samoa Cookie Bars – Only 5 ingredients to make them
WOW! These Gluten-Free Samoa Cookie Bars are little bombs! And you only need 5 ingredients to make these beautiful Gluten-Free Samoa Cookie Bars: coconut oil, coconut flakes, almond meal, cashew and honey (vegan option: use maple syrup). They are wholesome, simple and the healthiest cookie ever!
I used organic ingredient – from Ceres Organic New Zealand – except for the cashew nuts that I had from fresh life. If you wonder why I am quoting the NZ brand ? it is only because I love my country and I want to use this blog to promote the healthy product I trust on the NZ market. It is also because you have to see the exact product I used if you want to achieve the same result. Specially for my readers in the US – I know you are a lot over there to read me everyday.
Gluten-Free Samoa Cookie Bars – a 3 layers recipe
The bottom layer is soft, chewy, sweet, made with coconut oil, cashew, honey and almond meal.
The middle layer is made with deglor dates, coconut cream and crunchy dark chocolate top.
Really these Gluten-Free Samoa Cookie Bars are awesome and if it is the dates that worried you. Just do not be worry! It does not taste like date. It taste like caramel. I used pitted dates which are soft and tender and mixed with coconut cream. Humm ! it just melt in your mouth. Below are the picture of each layer – order is from the top left to the bottom right.
Sugar-Free and Gluten-Free Samoa Cookie Bars
Of course this recipe is for the coconut lover. It contains LOTS of coconut flakes – you can use shredded coconut if you prefer but I love the flakes because they are bigger and crunchier.
What is best about these Gluten-Free Samoa Cookie Bars?
There are healthy and there no baking required! So it is a gluten-free samoa bar + sugar-free samoa bar + vegan samoa bar (use maple syrup instead of honey). So it is a cookie bar for almost everyone! It suits gluten-free and lactose-free people too. For diabetic like myself please go slow on that one! It is a refined-sugar free recipe but it is still contains dates and honey which are high in carbohydrates. I am not talking about the dark chocolate as I used a really thin layer of 85% cocoa chocolate so it is not bringing much carb in the recipe.
A Vegan and Diabetic Friendly Alternative Recipe
Another option for diabetic and vegan – I tested this option so it is working – remove the 1/4 cup of honey in the bottom layer and increase the quantity of coconut oil from 3 teaspoon to 1/8 cup of melted coconut oil. Add about 5 teaspoons of crunchy stevia powder instead of the honey to sweeten the dough.
The layer will be less dense at the first stage but after staying 1 hour in the fridge the coconut oil is getting back to his firm texture which maintain the bottom of the cookie bar together. I gave it a try and it goes well. This is a picture of the stevia recipe. There have a slightly lighter colour but similar taste.
Easy Storage up to 5 Days
The other good point about this Gluten-Free Samoa Cookie Bars is: you can store them in the fridge in a closed box until 5 days without any alteration of taste and texture.
- Bottom Layer
- 1 cup cashew nuts
- 1 cup almond meal
- 1 cup toasted coconut flakes
- 1/4 cup rice malt syrup or raw honey
- 4 tablespoon of virgin coconut oil
- Middle Layer
- 1 1/2 cups dates
- 1/2 cup coconut cream
- 1 1/2 cup toasted coconut flakes or shredded coconut
- 1 pinch of salt
- Top Layer
- 1 cup dark chocolate 85% cocoa
- Coconut flakes to decorate
In a food processor pulse the cashew nuts, almond meal, coconut until it forms a crumb.
Add in the honey and melted coconut oil and process until a moist paste forms.
For the diabetic recipe use stevia powder and increase the quantity of coconut to 1/8 cup.
Press the dough onto a square pan covered with baking paper.
Refrigerate 10 minutes while preparing the second layer.
If the dates are dry soak the dates for 5 minutes in hot water.
Drain and pulse in a food processor until it forms a paste.
Pour the coconut cream and pinch of salt.
Mix until smooth and thick.
Add the coconut flakes and combined.
Spread the coconut/dates paste onto the previous layer.
Transfer to the fridge while you melt the dark chocolate.
Cut the chocolate into square and transfer into a bowl.
Melt the chocolate in the microwave for 30 seconds to 1 minutes or until liquid and shiny.
Remove the pan out of the fridge.
Pour the melted dark chocolate over and spread evenly.
Sprinkle more coconut flakes on the top to decorate.
Store in the fridge for 30 minutes to 1 hour before cutting into square.
Store until 5 days in a plastic box in the fridge.
Recipe adapted from here.