These Raw Samoa Bar Cookies have a raw cookie crust, a layer of coconut date caramel and a dark chocolate drizzle! They’re a gluten-free, Paleo, vegan and fun way to enjoy your favorite Girl Scout cookie. So EASY to make too.
This recipe is long over due for sharing. Well, actually we have 2 more big raw dessert recipes coming your way still. All of them were HUGE crowd favorites years ago when we had our bakery. We were afraid to share the recipe – afraid someone would steal and claim them for their own.
But we finally realized we had a lack mindset.
We don’t want to feel like we are coming from a place of lack or unworth. Yet our actions and thoughts we reflecting that…silly us. Thank goodness we no longer have a lack mentality. Because there is always enough for everyone. The more we share and support each other the better the world would be, right? We would all feel more alive and abundant and that is something we want to be part of.
When we first made this recipe years ago we first called them Caramel deLites. Then started to call them raw Samoa Girl Scout Cookie bars. This recipe is going to drive your taste buds crazy! They are that good! We promise!
Raw, gluten-free, vegan, paleo samoa bar
Let’s make this together..
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Make sure to share this raw samoa bar cookie recipe with your friends.
Growing up we didn’t like Samoa cookies or anything with coconut for that matter. So eating a Samoa cookie was out of the question for sure.
As we got older our tastebuds started to evolve. We started to like things like dates and coconut.
Then we welcomed Samoa cookies into our lives with open arms. We fell in the love with the flavors and textures of this classic recipe.
Now, this recipe isn’t exactly like the kind you get of out of the box, which we kinda like. You know we like making things our Purely Twins way.
This samoa recipe will give you a whole new experience as they’re a little thicker and the crust is made from pumpkin seeds.
Gluten-free, dairy-free, grain-free samoa bar recipe
Dates really do a great job with creating a super easy caramel coconut filling. Coconut flakes give such a nice texture. Each layer blends so nicely.
Filling is simply made from dates, coconut butter and coconut flakes. The coconut butter provides a delicious coconut flavor and creamy texture to the filling.
We didn’t dip them in chocolate but did drizzle with chocolate on top.
The chocolate totally makes these and makes me want a second. No real reason for no chocolate dip. When we first made these we did.
Guess you can call this lazy girl samoa cookie bar recipe.
These samoa bars are great at room temperature and chilled. We think they would freeze great too!Print
Raw samoa bar (vegan, paleo)
These Raw Samoa Bar Cookies have a raw cookie crust, a layer of coconut date caramel, and a dark chocolate drizzle! They’re a gluten-free, Paleo, vegan, and fun way to enjoy your favorite Girl Scout cookie. So EASY to make too.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6 in spring form pan 1x
- 1/2 cup coconut flakes
- 1/2 cup pumpkin seed flour
- 1/8 teaspoon sea salt
- 2 – 3 tablespoons yacon, maple or coconut nectar
Top coconut layer
- 4 dates
- 5 tablespoons water
- 2 teaspoons vanilla
- 2 tablespoons coconut butter
- 1 cup coconut flakes
- 4 tablespoons coconut oil
- 4 tablespoons cacao powder
- stevia to taste
To make cookie layer
- Place all ingredients into food processor and blend together.
- Press into a lined 6 in springform pan.
- Set aside
Make coconut layer
- Place dates and water into food processor.
- Pulse together to make a paste.
- Add in vanilla and coconut butter.
- Pulse together.
- Stir batter with the coconut flakes.
- Spread on top of cookie layer.
- Set in fridge to set for about 30 minutes.
Make chocolate sauce
- Mix ingredients in a bowl and adjust to taste.
- Pipe chocolate sauce onto cookie bar.
- Slice and enjoy.
- Serving Size: Makes 6 -8 slices
Some ingredient replacements:
If you don’t have coconut butter for the filling you might be able to get away with coconut oil or even cashew butter.
You can use any nut or seed for the pumpkin seeds in the crust.
You can add a tablespoon of maple to the chocolate sauce if you don’t like stevia.
You can double the chocolate sauce if you would like to dip the bottom in chocolate too.
These No-Bake Samoa Cookie Bars are irresistibly soft and chewy cookie bars combined with dates for that caramel touch, chocolate and coconut flavors. All the similar flavors of a Samoa cookie but so much easier and a bit healthier! This is a raw samoa bar recipe you will want to make over and over again!
Make sure you check out famous Protein Thin Mint Cookies. They are life changing.
What is your favorite Girl Scout Cookie?
Lori and Michelle
Thoughts on Tigernut flour instead of pumpkin seeds? Do you line just the pan bottom or the sides as well? How would you dip the bottom. CAN’T WAIT TO MAKE THESE THIS WEEKEND!!! XO
Carolyn, yes we think using tigernut flour would be a good idea, it just might provide a different texture and flavor. But still good. We love tigernut. We line just the bottom of the pan. To dip the bottom, place melted chocolate in a large bowl or large plate, take each slice of samoa bar and dip into chocolate then set on wax paper to set.
Great…thank you ladies! Should I add any chia meal or do you think the tigernut will be fine with a 1:1 of the pumpkin flour? So excited!!! My FAVORITE COOKIE!!!! XO
Yes the tigernut should be fine 🙂
LOVED the video–this bar recipe looks so good!
thank you Cassie, we can’t wait to make it again!