# Samoa Cookie Bark

A no-bake bark with a soft almond flour cookie base, a sticky date caramel mixed with toasted coconut and seed cycling blends, and a drizzle of 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. Press into a parchment-lined pan and freeze while you prep the next layer.
2. Soak dates in hot water 5–10 minutes, drain, then blend with melted coconut oil, vanilla, and salt until smooth.
3. Fold toasted coconut and 3 scoops beeya into the caramel. Spread over the chilled base and press down firmly.
4. Melt dark chocolate and drizzle over the top.
5. Freeze 15–20 minutes until set. Slice into 6 bars and store in the fridge or freezer.

## Equipment

- parchment-lined pan

## Tips

- Freeze the base while preparing the next layer.
- Soak dates in hot water for 5-10 minutes before blending for a smoother caramel.
- Store the bars in the fridge or freezer.

## Source

- Original video: https://www.facebook.com/share/r/1Ah1AY4Nbr/
- Recipe page: https://www.cliprecipe.com/recipe/fbaba9cd-d45e-4a47-bb71-803c5ba5360d
- Extracted: 2026-02-24

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