I made these bars over the weekend and they were a hit with my friends! If you are a coconut fan, you will LOVE these rich, dense, date-sweetened, creamy, gooey, coconut-filled bars! The only added sugar comes from the thin layer of chocolate on top, so you can feel good about eating these treats that have lots of healthy fat and fiber. I just wouldn't go eating the whole pan... make these to share with your friends so they're not sitting around your house tempting you, because I guarantee they will be calling out your name from the fridge!
I found the original recipe on the fantastic food blog Eat Good 4 Life. Check it out!
No Bake Samoa BarsSlightly adapted from Eat Good 4 Life
1/2 c dry roasted macadamia nuts
1 1/2 c almond meal
1 c unsweetened, shredded coconut
1 T coconut oil (add more if the "dough" seems too dry)
12 medjool dates (about 1 1/2 cups), soaked in hot water
1/3 c full fat canned coconut milk
1/8 tsp sea salt
1 1/2 c unsweetened, shredded coconut
1 c enjoy life chocolate chips
1. Heat up about 1 1/2 cups of water in the microwave. Remove the pits from the 12 dates for the filling and submerge them in the water, letting them soak while you make the crust.
2. In the food processor, process the crust ingredients until well combined. Add more coconut oil if it doesn't seem to be coming together. Press firmly into the bottom of an 8x8 in. pan. Put the pan in the freezer while you make the filling.
3. No need to clean out the food processor here (just scrape the crust out with a spatula the best you can!). Put the soaked dates in the food processor and process until they form a paste. Then add in the coconut milk and process until smooth. Next, add the salt and coconut and process briefly til everything is incorporated together.
4. Take your pan out of the freezer and spread the filling over the crust, creating a smooth layer. Put the pan back in the freezer for about 15 minutes.
5. After 15 minutes, melt your chocolate chips in the microwave (I melt them on 50% power for 1 min, followed by 30 sec intervals, stirring each time I take them out until they are melted). Spread the chocolate layer on top of the filling.
6. Refrigerate the bars for several hours, then use a very sharp knife to cut them into pieces! I cut mine into 32 small bars, which worked perfectly because these are very rich! Store in the refrigerator.