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5 from 10 votes

No Bake Samoa Bars

These No Bake Samoa Bars will have your Girl Scout cookie craving satisfied when it's not cookie season! Cashew coconut crust, date caramel with plenty more coconut and the perfect chocolate drizzle! A simple sweet decadent treat!
Prep Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 16
Author: Lorie Yarro

Ingredients

Bottom Layer

  • 2 c raw cashews
  • 3-4 T maple syrup
  • 1 tsp vanilla extract
  • 2/3 c shredded coconut unsweetened
  • Dash of sea salt

Caramel Layer

  • 15-16 medjool dates pitted and soaked in hot water for 20 minutes
  • 3 T maple syrup
  • 1 tsp vanilla extract
  • 1 c (heaping) shredded coconut, unsweetened
  • Dash of Sea Salt

Chocolate Drizzle

  • 2 oz. Dark Chocolate Bar approx. 2/3 of a 3 oz. bar
  • 1/2 T coconut oil

Instructions

For the base layer

  • In a food processor, process cashews until a grain like consistency.
  • Add in other ingredients and process until somewhat of a dough forms.
  • Press firmly into a parchment lined 8x8 pan. (If it's a bit sticky, put a small amount of coconut oil on the fingers to help!)
  • Allow to chill in the refrigerator.

For the Caramel Layer

  • After soaking dates in hot water, add to food processor. Process until a smooth caramel like consistency.
  • Add in maple, vanilla and sea salt and process to combine.
  • Finally, add in coconut and process until fully combined.
  • Pour mixture over crust layer and spread evenly.
  • Allow to chill in the freezer for about 20-30 minutes.

Chocolate Drizzle

  • Using a double boiler method* to heat chocolate and coconut oil, allow to melt until smooth.
  • Transfer to a small plastic bag.
  • Cut a small hole in the corner of the plastic bag and drizzle over the bars.
  • Allow to chill for about 5 minutes before cutting.
  • Cut into 2 inch square bars and enjoy!
  • Store in the refrigerator.

Notes

*See the link in the post to the Mint Chocolate Truffles for the double boiler method.