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Vegan Samoas-Ish

Course: Dessert, Snack

Ingredients

  • 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

Instructions

  • 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.