# Samoa Cookie Bark

This is a no-bake bark with a soft almond flour cookie base, a thick date caramel mixed with toasted coconut and seed cycling blends, and then drizzled with dark chocolate on top, offering a nostalgic and gooey taste with added nutritional benefits.

- Servings: 6 servings
- Total time: 15 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

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

## Instructions

1. Mix almond flour, protein powder, melted coconut oil, and salt until a soft dough forms.
2. Press the dough into a parchment-lined pan and freeze while prepping the next layer.
3. Soak dates in hot water for 5–10 minutes, then drain.
4. Blend the soaked dates with melted coconut oil, vanilla, and salt until smooth to create the caramel.
5. Fold toasted coconut and 3 scoops beeya seed cycling blends into the caramel.
6. Spread the caramel mixture over the chilled base and press down firmly.
7. Melt dark chocolate.
8. Drizzle the melted dark chocolate over the top of the bark.
9. Freeze for 15–20 minutes until set.
10. Slice into 6 bars and store in the fridge or freezer.

## 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.

## Source

- Original video: https://www.facebook.com/share/r/14NkBZWu9Kj/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/4fc332e0-8432-4a9d-8060-e51a67a71901
- Extracted: 2026-03-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt