Gluten-Free, Vegan Samoas Bars (Caramel deLites)

Gluten-free, Dairy-free, Vegan, Refined Sugar Free

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Gluten-Free, Vegan Samoas Bars

I vividly remember walking around with a little red wagon full of cookies and my teal green vest covered in half-ironed-on patches, just slingin’ as many boxes of Samoas and Thin Mints as I could!

Whether you call them Samoas or Caramel deLites, I think we can all agree that these are BY FAR the best Girl Scouts cookie, am I right?

Well now that it’s officially Girl Scout cookie season (judging by those cute little girls standing outside the grocery store batting their eyes at me while holding a box of cookies) and I just had to make a dessert inspired by my very favorite flavor!

These Gluten-free, Vegan Samoas Bars have a crunchy GF oat crust, a THICK layer of chocolate, homemade DF caramel, all topped with toasty coconut. All I’m sayin is, it was hard for me to share this dessert with others…

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Gluten-Free, Vegan Samoas Bars (Caramel deLites)

Danielle Webb | 3/1/2020

Prep time: 10-15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 20 bars

Ingredients:

Layer 1 -

• 1 1/4 cup gluten-free oats
• 1 1/4 cup gluten-free all purpose flour (I used Bobs Red Mill)
• 1 flax egg (1 Tbsp ground flax seed + 2 Tbsp water, let sit 10 min to gel up)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup coconut sugar
• 3/4 cup coconut oil, melted
• 1 tsp vanilla
• 1 tsp cinnamon

Layer 2 -

• 10oz bag dairy-free chocolate chips (I used Enjoy Life brand)

Layer 3 -

• 1 cup coconut milk

• 10 dates, pitted

• dash sea salt

Layer 4 -

• 1 1/2 cup unsweetened, shredded coconut

Instructions: Layer 1 -

1. Preheat oven to 350 degrees F
2. Mix oats, flour, baking soda, salt and cinnamon in a large bowl
3. In a separate bowl, mix flax egg, coconut sugar, coconut oil, and vanilla.
4. Combine dry and wet ingredients
5. Line a 9x13 baking dish with parchment paper and evenly spread out the crust mixture in the pan, patting down to make sure it’s firm
6. Bake 15-17 minutes
7. In a blender, combine coconut milk, dates, honey, and sea salt to make a homemade date caramel sauce. Blend until creamy and set aside.
8. Remove the crust from the oven and pour bag of dairy-free chocolate chips on top of the cooked crust
9. Pour the homemade date caramel sauce over the chocolate chips and use a spatula to evenly spread it out (leave a little extra to drizzle on top at the end)
10. Sprinkle shredded coconut over the top of the date caramel sauce
11. Bake 15 more minutes, then broil on low 1-2 minutes to get the coconut all toasty if it isn't already (watching carefully to avoid burning)
12. Optional - drizzle with excess date caramel sauce and melted chocolate

I hope this treat reminds you of the famous Girl Scout cookie - only allergen-friendly and vegan!

Tell me - what is your favorite Girl Scout cookie? Share in the comments below!

Be sure to tag me @captured.cravings if you share on Instagram so I can see how you liked this recipe!

xoxo

Danielle Webb