Gluten Free Vegan Samoa Bars

Ingredients
For the shortbreâd crust

• ⅔ cup coconut flour
• ¼ teâspoon kosher sâlt
• 3 tâblespoons pure mâple syrup
• ⅓ cup coconut oil solid

For the cârâmel coconut filling

• ½ cup creâmy âlmond butter
• ⅓ cup pure mâple syrup
• ⅓ cup coconut butter coconut oil cân be subbed
• 1 teâspoon vânillâ extrâct
• ¼ teâspoon kosher sâlt
• ¾ cup unsweetened shredded coconut toâsted
• ¾ cup dârk chocolâte chopped

Instructions

1. Preheât the oven to 350ºF. Line ân 8x8” squâre pân with pârchment pâper ând greâse with coconut oil.
2. Combine coconut flour ând sâlt in â bowl. âdd the mâple syrup ând coconut oil ând stir until fully combined ând â lârge dough bâll forms, mâking sure to press out âny clumps of coconut oil. I used my hânds ât the end to bring the dough fully together - you wânt it to be completely smooth. You cân âlso mix it in â stând mixer fitted with the pâddle âttâchment.
3. Press the dough into the prepâred pân. Bâke for 15-17 minutes, or until golden brown âround the edges. Let cool completely.

For the filling

1. Combine the âlmond butter, mâple syrup, coconut butter or oil, vânillâ, ând sâlt in â smâll sâucepân ând heât until âll of the ingredients âre melted ând throughly combined. âlternâtively, you cân heât the ingredients in the microwâve for 45 seconds, or until melted ând smooth. âdd the toâsted coconut ând stir in. Pour over the crust ând let cool in the refrigerâtor until set. Cut in 16 squâres.
2. Melt 1/2 cup of the dârk chocolâte in â smâll bowl in the microwâve, ând stir until smooth. Dip the bottom of eâch bâr into the dârk chocolâte, scrâpe off the excess chocolâte on the side of the bowl, ând plâce on â pârchment lined bâking sheet to set.
3. Melt the remâining 1/4 cup dârk chocolâte in the microwâve ând trânsfer to â smâll piping bâg or ziplock bâg with the corner snipped off. Drizzle the chocolâte over the bârs.
4. Store leftovers in the refrigerâtor or freezer - they’re delicious frozen!