Gluten Free Samoa Brownie Bars (Vegan)
Author: Laura @ Petite Allergy Treats
Ingredients
Brownie Layer
- ½ cup coconut flour
- 3 Tbsp dutch cocoa powder
- ¼ cup coconut sugar
- ½ cup coconut oil (melted)
- ¼ cup + 2 Tbsp water
- ¼ tsp salt
Toasted Coconut Caramel Layer
- ⅔ cups date paste
- ½ cup hot water
- ⅔ cup toasted unsweetened coconut
Chocolate drizzle
- ⅓ cup allergy friendly chocolate chips
Instructions
Brownie Layer- Combine all ingredients included melted coconut oil. Mix until a crumbly dough forms. Press evenly into a parchment paper lined 8x8 pan. Refrigerate until firm.
Toasted Coconut Carmel Layer- combine date paste with water in a bowl and mix until smooth. Gently fold in toasted coconut.
- Spread and press coconut caramel on top of brownie layer. Chill until firm.
Chocolate Drizzle
- Gently heat chocolate chips in the microwave until melted. Drizzle over cut brownie samoa bars.
Notes
Coconut flour tends to absorb lots of liquid. If your dough seems extremely crumbly add a little more water until it will press together.
These bars are a bit fragile at room temperature but great straight from the refrigerator.
These bars are a bit fragile at room temperature but great straight from the refrigerator.
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/gluten-free-samoa-brownie-bars-vegan/