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.
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.
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.
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.
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.
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.
Recipe adapted from here.