Vegan Samoa Cookie Date Bark
This vegan Samoa cookie date bar recipe is made with only a handful of ingredients, so easy to make, no added sugar and tastes just like a Samoa cookie but healthier!
Ingredients
- 20 medjool dates see notes
- 3 tbsp raw cashew butter
- 1/3 cup shredded coconut
- 1/2 cup vegan semi-sweet chocolate chips
Instructions
- First, preheat your oven to 350°F and line a baking sheet with parchment paper. Set aside. While the oven is preheating, pit 20 Medjool dates and line them up so they are all touching (see my photos for reference). Using slightly wet hands, gently press down so everything sticks together.
- If your oven is preheated now, add the coconut to the cookie sheet and bake in the oven for about 3-5 minutes. Watch this very closely! You only want the coconut to slightly toast. Remove from the oven when golden and set aside.
- To the dates, add your cashew butter and spread evenly. Feel free to add more, but I found 3 tbsp enough.
- Next, add your toasted coconut. Add as much as you like, but save some for the top!
- Next, melt your chocolate chips (I melt mine in 30 second intervals in the microwave, stirring in between. You may need to add a little bit of coconut oil to your chocolate chips for melting). Once melted, pour the chocolate on top of the toasted coconut layer then top with more coconut.
- Set in the freezer until chocolate is hard enough to cut. Slice into pieces however big or small you want and then store covered in the fridge. Enjoy!
Notes
Make sure your dates are soft, plump and sticky for best texture. If your dates don’t feel sticky, soak them in a bowl of warm water for about 10 minutes. Drain the water and then proceed with the recipe.