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Easy No Bake Samoa Bars photo

No Bake Samoa Bars

These No Bake Samoa Bars are SO DELICIOUS! A chewy, chocolatey treat inspired by the classic Girl Scout cookie, made without any baking!
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Prep Time 20 minutes
Total Time 2 hours
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Base:
  • 2 cups craw cashews For a creamy, nutty base.
  • 3-4 tablespoons maple syrup Natural sweetness.
  • 1 teaspoon vanilla extract Adds depth of flavor.
  • 2/3 cup shredded coconut unsweetened, for classic flavor.
  • 1 dash sea salt Balances the sweetness.
  • 15-16 medjool dates pitted and soaked in hot water for 20 minutes, a natural sweetener and binder.
For the Topping:
  • 3 tablespoons maple syrup Additional sweetness for the topping.
  • 1 teaspoon vanilla extract Enhances the flavor profile.
  • 1 cup shredded coconut unsweetened, toasted for topping.
  • 1 dash sea salt For a flavor boost.
  • 2 oz. dark chocolate bar approx. 2/3 of a 3 oz. bar, for a rich chocolate layer.
  • 1/2 tablespoon coconut oil Helps the chocolate melt smoothly.

Equipment

  • Food Processor
  • 8x8 inch square baking dish
  • Parchment Paper
  • Measuring cups and spoons
  • Small Saucepan

Method
 

Preparation Steps:
  1. Step 1: Soak your medjool dates in hot water for about 20 minutes to soften them.
  2. Step 2: In a food processor, combine craw cashews, maple syrup, vanilla extract, and a dash of sea salt; blend until smooth.
  3. Step 3: Drain the dates and add them to the food processor; blend until creamy and thick.
  4. Step 4: Add 2/3 cup of shredded coconut and pulse until incorporated.
  5. Step 5: Line an 8x8 inch baking dish with parchment paper and press the mixture into the dish evenly.
  6. Step 6: Toast the remaining 1 cup of shredded coconut in a skillet over medium heat until golden brown.
  7. Step 7: Melt the dark chocolate and coconut oil in a small saucepan over low heat, stirring until smooth.
  8. Step 8: Pour the melted chocolate over the pressed mixture, sprinkle the toasted coconut on top, and press down gently.
  9. Step 9: Chill in the refrigerator for at least 2 hours until firm, then cut into squares.

Notes

  • Store in an airtight container in the refrigerator for up to a week.
  • Freeze for longer storage, separating layers with parchment paper.
  • Substitute craw cashews with sunflower seeds for a nut-free option.