SAMOA BARS (GLUTEN FREE, PALEO + VEGAN)

Ingredients
For the shortbread crust

• ⅔ cup coconut flour
• ¼ teaspoon kosher salt
• 3 tablespoons pure maple syrup
• ⅓ cup coconut oil solid

For the caramel coconut filling

• ½ cup creamy almond butter
• ⅓ cup pure maple syrup
• ⅓ cup coconut butter coconut oil can be subbed
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• ¾ cup unsweetened shredded coconut toasted
• ¾ cup dark chocolate chopped

Instructions

1. Preheat the oven to 350ºF. Line an 8x8” square pan with parchment paper and grease with coconut oil.
2. Combine coconut flour and salt in a bowl. Add the maple syrup and coconut oil and stir until fully combined and a large dough ball forms, making sure to press out any clumps of coconut oil. I used my hands at the end to bring the dough fully together - you want it to be completely smooth. You can also mix it in a stand mixer fitted with the paddle attachment.
3. Press the dough into the prepared pan. Bake for 15-17 minutes, or until golden brown around the edges. Let cool completely.
4. ..........
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