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 prepping the next layer.
  5. 5Press the dough into a parchment-lined pan and freeze while prepping the next layer.
  6. 6Press the dough into a parchment-lined pan and freeze while prepping the next layer.
  7. 7Soak dates in hot water for 5–10 minutes, then drain.
  8. 8Soak dates in hot water for 5–10 minutes, then drain.
  9. 9Soak dates in hot water for 5–10 minutes, then drain.
  10. 10Blend the soaked dates with melted coconut oil, vanilla, and salt until smooth to create the caramel.
  11. 11Blend the soaked dates with melted coconut oil, vanilla, and salt until smooth to create the caramel.
  12. 12Blend the soaked dates with melted coconut oil, vanilla, and salt until smooth to create the caramel.
  13. 13Fold toasted coconut and 3 scoops beeya seed cycling blends into the caramel.
  14. 14Fold toasted coconut and 3 scoops beeya seed cycling blends into the caramel.
  15. 15Fold toasted coconut and 3 scoops beeya seed cycling blends into the caramel.
  16. 16Spread the caramel mixture over the chilled base and press down firmly.
  17. 17Spread the caramel mixture over the chilled base and press down firmly.
  18. 18Spread the caramel mixture over the chilled base and press down firmly.
  19. 19Melt dark chocolate.
  20. 20Melt dark chocolate.
  21. 21Melt dark chocolate.
  22. 22Drizzle the melted dark chocolate over the top of the bark.
  23. 23Drizzle the melted dark chocolate over the top of the bark.
  24. 24Drizzle the melted dark chocolate over the top of the bark.
  25. 25Freeze for 15–20 minutes until set.
  26. 26Freeze for 15–20 minutes until set.
  27. 27Freeze for 15–20 minutes until set.
  28. 28Slice into 6 bars and store in the fridge or freezer.
  29. 29Slice into 6 bars and store in the fridge or freezer.
  30. 30Slice 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

  • Soak dates in hot water for 5-10 minutes before blending for a smoother caramel.
  • Store sliced bars in the fridge or freezer.