Samoa Cookie Bark

15 mins
Serves 6
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Directions

  1. 1Mix almond flour, protein powder, melted coconut oil, and salt until a soft dough forms.
  2. 2Mix almond flour, protein powder, melted coconut oil, and salt until a soft dough forms.
  3. 3Mix almond flour, protein powder, melted coconut oil, and salt until a soft dough forms.
  4. 4Press the dough into a parchment-lined pan and freeze while you prep the next layer.
  5. 5Press the dough into a parchment-lined pan and freeze while you prep the next layer.
  6. 6Press the dough into a parchment-lined pan and freeze while you prep the next layer.
  7. 7Soak dates in hot water 5–10 minutes, drain, then blend with melted coconut oil, vanilla, and salt until smooth to make the caramel.
  8. 8Soak dates in hot water 5–10 minutes, drain, then blend with melted coconut oil, vanilla, and salt until smooth to make the caramel.
  9. 9Soak dates in hot water 5–10 minutes, drain, then blend with melted coconut oil, vanilla, and salt until smooth to make the caramel.
  10. 10Fold toasted coconut and 3 scoops beeya into the caramel.
  11. 11Fold toasted coconut and 3 scoops beeya into the caramel.
  12. 12Fold toasted coconut and 3 scoops beeya into the caramel.
  13. 13Spread the caramel mixture over the chilled base and press down firmly.
  14. 14Spread the caramel mixture over the chilled base and press down firmly.
  15. 15Spread the caramel mixture over the chilled base and press down firmly.
  16. 16Melt dark chocolate and drizzle over the top.
  17. 17Melt dark chocolate and drizzle over the top.
  18. 18Melt dark chocolate and drizzle over the top.
  19. 19Freeze for 15–20 minutes until set.
  20. 20Freeze for 15–20 minutes until set.
  21. 21Freeze for 15–20 minutes until set.
  22. 22Slice into 6 bars and store in the fridge or freezer.
  23. 23Slice into 6 bars and store in the fridge or freezer.
  24. 24Slice into 6 bars and store in the fridge or freezer.

Ingredients

  • 1 cup almond flour
  • 1 cup almond flour
  • 1 cup almond flour
  • 0.25 cup vanilla protein powder
  • 0.25 cup vanilla protein powder
  • 0.25 cup vanilla protein powder
  • 4 Tbsp melted coconut oil
  • 4 Tbsp melted coconut oil
  • 4 Tbsp melted coconut oil
  • 1 Pinch sea salt
  • 1 Pinch sea salt
  • 1 Pinch sea salt
  • 0.75 cup soft Medjool dates, pitted
  • 0.75 cup soft Medjool dates, pitted
  • 0.75 cup soft Medjool dates, pitted
  • 1 Tbsp melted coconut oil
  • 1 Tbsp melted coconut oil
  • 1 Tbsp melted coconut oil
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 1 Pinch sea salt
  • 1 Pinch sea salt
  • 1 Pinch sea salt
  • 1 cup toasted shredded coconut
  • 1 cup toasted shredded coconut
  • 1 cup toasted shredded coconut
  • 3 scoops beeya seed cycling blends
  • 3 scoops beeya seed cycling blends
  • 3 scoops beeya seed cycling blends
  • 0.33 cup dark chocolate chips
  • 0.33 cup dark chocolate chips
  • 0.33 cup dark chocolate chips

Equipment

parchment-lined pan

Tips

  • Store in the fridge or freezer.