Gluten free No bake samoa bars

Have you tried to make no bake gluten free samoa bars before? If you haven’t you should. These samoa bars are the bomb. Easy, delicious and much better for you than regular versions out there.

Gluten free no bake samoa bars

I am venturing in making quite a few new recipes lately. Prime example? This amazing no bake gluten free samoa bars.

I guess these gluten free samoa bars can be a modification of the well known Samoa cookies, that to be honest, I have no idea what they are! Seeing how good they looked and the ingredient list was enough for me to make the  bars.

I must say that these gluten free samoa bars were on the sweet side though because I added a bit more honey to the base than I was suppose to, however, the version posted here has been adjusted in a way in which less honey would be needed. A much better option.

It is also the first time I am using dates for any of my baking, and I must say, it will not be the last. I loved using them. I don’t know why I waited so long. Have also found out that you can buy different type os dates. Some can be pitted while others will still have the pit in it. Either way, they are both still good.

All this week I will be posting some sort of chocolate related recipe so for the following week I will refrain from posting any sweet recipes. I will balance it out with some savory dishes, which to be quite frank, I think you are going to like, so stay tuned.

Until now, enjoy this recipe and stay safe!


Here you can see the base and the middle layers. These bars are out of this world. If you are turned of by the dates don’t be because the flavor is just fantastic.

Gluten free samoa bars


Gluten free No bake samoa bars



Middle layer

  • 1 1/2 cups dates, soaked for about 10 minutes in hot water
  • 1/3 cup coconut milk or 1/2 cup coconut cream
  • 1/8 tsp Celtic salt, optional
  • 1 1/2 cups unsweetened, shredded coconut


  • 1 1/2 cups dark chocolate chips, vegan if need be



In a food processor, pulse the walnuts and coconut together until it resembles fine crumbs.  Add in the almond flour, honey, and salt, and process until a moist dough forms.  Press the dough into a parchment lined 8x8" baking pan.

After soaking the dates, drain the water, and pulse in a food processor until a paste forms.  Add the coconut milk, and salt, and process until smooth.  Add the shredded coconut, and pulse until just combined.  Scoop the coconut mixture out, and spread it evenly across the top of the base.  Transfer to the fridge while you work on melting the chocolate.

Place the chocolate chips in a microwaveable bowl, and microwave at 30-second intervals, stirring in between, until fully melted.

Remove the pan out of the fridge and pour the chocolate over the middle layer spreading it evenly. Place back in the fridge for about 30 minutes to an hour to harden the chocolate. Remove the mixture out of the fridge and cut into squares.  Store covered in the refrigerator.

Recipe slightly adapted from cooking ala mel

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  1. Love that you’ve added coconut in it for the extra crunch. These make for some good breakfast too. Hope you had a great vacation and looking forward to more great recipes.

  2. Awesome recipe! I’ll be trying it out this weekend, but your recipe says to use egg, but it’s not in the ingredients list! Can you specify how many eggs you use so I can determine how much egg-substitute to use?


  3. I adore oatmeal cookies…and these look so inviting with all the healthy elements!

  4. Hi Miryam,

    I have tried a few of your recipes and they are fantastic. I’m thinking of trying this too but might not be able to get shredded coconut. What can I substitute this with?

    And can I just use all olive oil?


  5. These cookies look super! I love that they are not as bad for you as other cookies but still taste great!

  6. I love the coconut here –yum!

  7. Oh wow..these look so good! I wonder if I can use my coconut sugar I just bought in these…

  8. Yum! These look fantastic! I’ve turned into such a cookie fan lately and oatmeal is always my fave!!!

  9. I love that you used whole wheat flour for these fabulous cookies, Miryam! They look so scrumptious. A good, soft oatmeal cookie is one of my favorite and you made it even better with the chocolate! Great recipe.

  10. Yum! Love oatmeal cookies plus chocolate. These look healthy and thats nice to eat a healthy cookie.
    Age is just a number Miryam, with our healthy eating hopefully we can knock off ten years each. Haha.

  11. These look great. I love oatmeal cookies.

  12. I remember time felt like it was crawling when I was in school, but the older I get, time seems to go faster and faster….how is that possible?? Lol! These cookies sound lovely! I especially love the coconut in them!

  13. Hi Miryam! It’s my first time making oatmeal cookies and I only have regular rolled oats instead of quick ones. Do you think they would turn out the same? Would I have to bake a little longer?

    Also, just wanted to say keep up the good work! Every time I make something from your blog, it turns out to be a huge hit! :)

    • I think they should be fine. Since there isn’t a large amount of oats I anticipate that the cookie will turn out OK. Thanks so much for visiting my blog. I am glad you like the recipes :-)

  14. Can I use all purpose flour instead of pastry flour.because I don’t have 

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