These Somoa Gooey Bars are loaded with extra gooey caramel, toasted coconut, and dark chocolate, layered on a crumbly shortbread. They will surely satisfy your Girl Scout cookie cravings without the guilt! They are easy to make and taste amazingly delicious, rich, and decadent! Grain-free, gluten-free, dairy-free, pegan and paleo!
March is Girl Scout cookie time! I remember the years when I was a Brownie, and I would make my yearly trek around the neighborhood, knocking on doors, peddling arguably the BEST cookies of all time. NO ONE turned me down, and it wasn’t because I was a little kid with a big smile. It was because no one, I mean NO ONE, can turn down those dang cookies! They are addictive, and worst of all, they make you wait ALL year long until those sweet intoxicating cookies can meet your mouth again. Cruelty!
Well I am here to save the day. I not only have a Somoa cookie remake for you, but it’s grain-free, gluten-free and paleo! Plus I pumped it up a bit, wanting to improve upon the already phenomenal cookie, and added extra gooey caramel. You can never have too much of that, right!?
These gooey, chocolatey treats are also easy to whip up, and made in bar form for convenience. There is no need for the saucer-shaped cookie with the middle cut-out…. Why do they cut out the middle of the Somoas anyway!? No middles cut out here and you can cut them as BIG as you want:)
Somoa Gooey Bars
- 1 cup unsweetened coconut shreds toasted
- 1 ¼ cup coconut flour (you can sub almond flour but then reduce the amount of coconut oil]
- 1/4 cup + coconut oil
- 2 tablespoons maple syrup
- ½ teaspoon vanilla
- ¼ teaspoon salt
- ¾ cup coconut milk/cream one can of full fat coconut milk, cream only, save liquid for another use
- ½ cup coconut sugar
- 2 tablespoons maple syrup
- ½ cup chocolate chips Enjoy Life brand
Preheat oven to 350 degrees F.
In a pan over medium heat, toast the coconut shreds, moving them around the pan to ensure they are evenly golden, then set aside.
Next in a bowl combine the coconut flour, salt, coconut oil, maple syrup and vanilla and mix well until you can form a ball of dough with your hands. Add more coconut oil if needed. Dough will be crumbly.
Push dough into a even compact layer in a parchment lined 8"x8" pan.
Bake for about 10 minutes or until just golden brown.
In a saucepan, over medium heat, combine the coconut cream, coconut sugar, and 2 tablespoons maple syrup. Let it come to a boil, then reduce heat and simmer for about 15 minutes, or until the caramel has thickened to a honey consistency.
Pour the caramel on top of the shortbread, then sprinkle with the toasted coconut.
Melt the chocolate chips in a saucepan over medium-low heat and drizzle it on top of the coconut and then let the bars chill for 30 minutes in the fridge, then remove and cut into bars.