This recipe was submitted on Alicia Silverstone’s, Kind Life website by one of her followers.
As soon as I saw it, I knew I had to give it a try. Honestly, there’s not a lot that can compare to an actual Samoa, but when you combine dates, nuts, coconut and chocolate, you can’t really go wrong.
I didn’t make a lot of changes. I just added some coconut nectar to hold them together a little better.
These are reminiscent of the candy bars I posted a while back, but only in the look and texture, the taste is totally different. Both are great alternatives to processed sweets. Both are perfect for snacks, or after dinner desserts for hungry kids and grownups. More importantly, both are quick and easy to make.
These are high in protein, fiber, vitamins, minerals, and totally satisfy a sweet tooth!
One caveat : These are a healthier version of a candy bar, but they are still high in sugar. Even natural sugar is not good for you, so it’s a treat. It should be avoided all together if you’re trying to recover from an autoimmune issue, or heal your adrenals.
- 1/2 cup pitted and packed dates
- 1/3 cup raw cashews
- 1/4 cup raw almonds
- 3 tbsp shredded, unsweetened coconut
- 3 tbsp dark brown sugar
- 3 tbsp coconut nectar
- 1/4 cup toasted coconut
- 1/4 cup non-dairy chocolate chips
- Place dates, cashews, 3 tbsp. coconut, almonds, coconut nectar and brown sugar in the bowl of a food processor or blender.
- Process together until very crumbly. It should stick together if you press it between your fingers. Be careful not to over process that it doesn’t turn into butter.
- Press into a brownie pan for desired thickness of your bars. It won’t take up an entire 8X8 pan. Place in the fridge until firm, about 30 minutes.
- To toast coconut: Preheat oven to 350ºF. Spread unsweetened coconut shavings, or sweetened shredded or flaked coconut on a rimmed baking sheet and bake, stirring once or twice, until golden, about 5 to 10 minutes. If toasting sweetened coconut, check and stir more frequently because the added sugar causes irregular browning
- Melt chocolate chips in a saucepan on low.
- Drizzle or spread onto date-coconut bars. Top with toasted coconut. Refrigerate until firm.