No Bake Peanut Butter Samoa Bars
These No Bake Peanut Butter Samoa Bars are a healthier take on the classic Girl Scout Samoa cookies but in bar shape. Vegan, gluten free, refined sugar free & no baking required!
When I was younger, I loved Girl Scout cookies. What kid doesn’t — or adult for that matter? Apparently I was a Brownie when I was little, according to my mom (I don’t really remember). My go-to cookies then were Tagalongs and Thin Mints. It’s funny because as as kid, I hated Samoas. But now I can’t get enough of them, especially this time of year when the Girl Scouts are posted up all around town. I guess I’m currently making up for those lost days of not eating them. P.S. if you haven’t tried my Healthy Samoa Cookies recipe — this is your sign.
Late one night I had this idea to turn my Samoa cookie recipe into bars, and when I tell you I’m obsessed. These are a must make! Made with a peanut butter almond flour base, topped with a date caramel, toasted coconut, and that notorious chocolate drizzle — chefs kiss!
Peanut Butter Samoa Bars are a healthier version of nearly everyone’s favorite Girl Scout cookie; the Samoa. Plus, they are so much more fun in bar form. You don’t need much time to make these, or an oven. All you need is a loaf pan!
No Bake Peanut Butter Samoa Bars Ingredients
• Almond Flour
• Shredded Coconut – unsweetened. We’re going to toast some of it to bring out the nutty flavor.
• Medjool Dates – soft, pitted and juicy medjool dates. I always use Joolies Organic Fresh Medjool Dates. The first time I tried them I was genuinely blown away at the freshness and quality of them. Shop them here and be sure to use my code: BOOBOO for money off! If you are using other dates that are hard and dry, add them to a bowl with hot water and soak them for 5-10 minutes until soft and juicy, then drain and pat dry.
• Rolled Oats – I use gluten free rolled oats, but feel free to swap regular rolled oats if you’re not gluten free.
• Peanut Butter – I like to make my own – check out my recipe here. If you have a peanut allergy, feel free to substitute almond butter, cashew butter, sunflower butter, etc.
• Agave – feel free to substitute maple syrup or honey (if not vegan).
• Vanilla Extract
• Vegan Dark Chocolate – I always use the brand Hu Chocolate – it’s made with clean ingredients and my all-time favorite chocolate! Be sure to use my code BOOBOO for a discount.
• Refined Coconut Oil
How To Make No Bake Peanut Butter Samoa Bars
Since they’re no bake, it’s incredibly easy! If your dates are hard, soak them in boiling water for 5-10 minutes, then drain and pat dry. The dates should be moist and soft. Remove the pits from the dates. While the dates are soaking, toast the shredded coconut in a pan over low heat until lightly toasted and brown. Then, add all the base ingredients to a food processor and process this mixture until crumbly. Press the base into the bottom of a parchment lined loaf pan, then prepare the caramel layer by adding all the ingredients to the food processor and processing until a creamy caramel forms. Spread this layer on top of the base. Finally, sprinkle over some toasted coconut and drizzle some chocolate on the top — voila!
These No Bake Peanut Butter Samoa Bars are a must make! They’re especially fun to make with kids, and yes, they are Girl Scout approved. Take an afternoon to make these bars with your kids, friends, or for a dinner party to impress your guests and treat them to this healthier, nostalgic delight.
More Vegan and Gluten Free Girl Scout Inspired Recipes
No Bake Peanut Butter Samoa Bars (vegan & gluten free)
Ingredients
Base Layer
- 1 1/2 cups almond flour
- 1/4 cup shredded coconut
- 1/4 cup peanut butter
- 3 tbsp maple syrup, or agave
- 1/2 tsp vanilla extract
- pinch salt
Caramel Layer
- 1 cup shredded coconut, toasted
- 10 medjool dates, pitted
- 1/2 cup rolled oats
- 2 tbsp peanut butter
- 1 tbsp maple syrup, or agave
- 1 tsp vanilla extract
- pinch salt
Coconut Topping
- 1/2 cup shredded coconut, toasted
Chocolate Drizzle
- 1/3 cup vegan chocolate chips
- 1 tbsp refined coconut oil
Instructions
- If your dates are hard, soak them in boiling water for 5-10 minutes, then drain and pat dry. The dates should be moist and soft. Then, remove the pits from the dates if not already pitted.
- Line a loaf pan with parchment paper.
- Add 1 1/2 cups of shredded coconut to a pan over medium low heat and toast until lightly brown, about 5 minutes. Set aside (Note: 1 cup is for the caramel layer and the other 1/2 cup is for topping).
- To a food processor, add all of the Base Layer ingredients: almond flour, toasted shredded coconut, peanut butter, agave, vanilla extract and salt and process until crumbles form. Press the crumb mixture into the bottom of the loaf pan using the back of a spoon until firm.
- To the food processor, add all of the Caramel Layer ingredients: toasted shredded coconut, dates, oats, peanut butter, agave, vanilla extract and salt. Process until smooth and spreadable. Evenly spread this mixture on top of the base layer.
- Sprinkle the 1/2 cup of toasted shredded coconut on top.
- Melt the vegan chocolate chips and coconut oil in the microwave in 30 second increments until melted.
- Transfer the melted chocolate into a ziplock bag with a hole cut in the corner to drizzle chocolate on top.
- Refrigerate until the chocolate has set and then cut into bars. Enjoy!
Equipment
Notes
- For substitution ideas see blog post above.
- I always use Joolies Organic Fresh Medjool Dates. The first time I tried them I was genuinely blown away at the freshness and quality of them. Shop them here and be sure to use my code: BOOBOO for money off!
- I always use the brand Hu Chocolate - it's made with clean ingredients and my all-time favorite chocolate! Be sure to use my code BOOBOO for a discount.
