Samoa Bars

Just 6 ingredients come together to make one of our most popular treats! They’re sweet, with a perfect toasted coconut flavor. And – of course – chocolate.

 

Plant-Based Samoa Bars

 

You’ll notice these goodies are sweetened with dried dates. They’re a natural, whole fruit sweetener that offer sweetness, fiber and nutrients. If you’re new to cooking with dates, check out our popular date post.

 

Plant-Based Samoa Bars

 

When melting chocolate for treats such as these, we recommend Baker’s Unsweetened Baking Chocolate.

If you’re looking for something sweeter, its best to find a dairy-free brand and the higher percent of cocoa the better (aka less sugar). Here’s some dairy-free options:

Plant-Based Samoa Bars

Plant-Based Samoa Bars

A sweet chocolate coconut treat! If you're a fan of chocolate coconut Samoa Girl Scout cookies, these are a MUST try... they'll blow your mind! Zero sugar but all the sweetness!
4.86 from 14 votes
Print Pin
Course: Dessert
Cuisine: American
Keyword: chocolate, Coconut, samoa
Total Time: 1 hour
Servings: 20 bars

Ingredients

  • 1 cup Dates pitted
  • 1/4 cup Water
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 2 cup Coconut flakes unsweetened
  • 1 1/2 cup Chocolate melted

Instructions

  • Place the dates, water, vanilla, and salt in a food processor. Process until smooth, stopping to scrape down sides as needed.
  • Spread coconut flakes out on a cookie sheet lined with parchment paper. Toast in the oven at 300ºF for 5 to 10 minutes or until golden. Mix halfway through. **Keep an eye on the coconut as it can burn easily.
  • Melt the chocolate in a double boiler on the stove top over medium heat. Reduce to low heat once the chocolate is entirely melted. 
  • Combine the processed date mixture and coconut in a mixing bowl.
  • Spread mixture evenly on a parchment paper-lined baking pan. A 9x13" pan will yield thinner bars and an 8x8" pan will yield thicker bars. Either will work fine.
  • Pour half of melted chocolate over entire pressed coconut/date mixture and spread evenly.
  • Place the pan in the freezer for 30 minutes.
  • Remove the pan from the freezer and flip. Use a spoon to drizzle the remaining chocolate over the top.
  • Place the bars back in the freezer for 5 minutes. 
  • Remove from the freezer cut into 2x2 inch squares. Store finished bars in the freezer. 

Notes

When melting chocolate for your Christmas treats we recommend 100% Cacao Baker’s baking chocolate.  Sweeter options include: 
  • Green & Black's
  • Trader Joe's semi-sweet chocolate chips
  • Enjoy Life semi-sweet chocolate
  • 70% and up of Lindt products (70%, 85%, 90% and 99% bars)
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