No Bake Samoa Bars
Now that the cookie selling season has officially started, we can't help but feel nostalgic for a favorite coconut cookie. As you might imagine, the conventional cookie contains an enormous amount of sugar plus artificial flavorings, preservatives and additives. And some more sugar... in the form of corn syrup, sweetened condensed milk, invert sugar, carmelized sugar and dextrose. Whoa.
We wanted to share that certain combination of flavors but in a healthier updated version.
We knew our friend Kelly Pfeiffer would have a great alternative. "These beautiful bars are the perfect combination of chocolate, coconut, and caramel. Plus, they're delicious, satisfying and easy to make." Kelly is the writer behind healthy food and family blog Nosh and Nourish who's cooking philosophy is to add in nourishing superfoods that might not typically be included-- in order to boost vitamins and antioxidants, whilst maintaining delicious flavor. Her cookbook, Superfoods at Every Meal is a MightyNest favorite.
Ingredients (Yields 9 Squares) 
Instructions
1. Combine the first 7 ingredients into a food processor (dates through honey).
2. Blend for 3 - 4 minutes until it's thoroughly and has a mixed even texture.
3. Press the mixture into the bottom of a greased 9 x 9 pan. (we prefer using the best naturally non-stick brownie pan or this square glass True Seal cake pan).
4. Refrigerate for at least 1 hour.
5. In the meantime, in a small saucepan over medium-low heat, melt the coconut sugar and butter, stirring continually.
6. Stir in almond milk and sea salt, until caramel sauce thickens.
7. Drizzle the caramel sauce over the bars.
8. Sprinkle with powdered sugar (optional).
If there are any bars left to store, keep them covered in a True Seal glass container with a tight-fitting lid. Or send them packed in school lunch containers for a sweet surprise.
What is your favorite classic cookie to recreate?
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