Allison Croce, owner of Love Heart's Bakery in Litchfield, shows us her best-selling dessert - the samoa bar.

1 1/3 cup Gluten-free flour 

1/2 tsp salt

6 TV maple syrup

2/3 cup coconut oil (solid)

1/2 cup almond butter

1/3 cup maple syrup 

1/3 cup coconut oil

1 tsp vanilla

3/4 shredded coconut toasted (reserve less than 1/4 cup for top) 

Vegan chocolate chips 

Mix all crust ingredients together to create a sand like texture and press into bottom of an 8x8 square pan. Bake at 325 for 15 minutes

Combine filling ingredients in a sauce pan and melt together on medium low

Add 1/2 cup toasted coconut to mixture and spread on top of crust

Refrigerate until solid

Melt vegan chocolate chips in a double boiler until smooth

Cut bars into 6 pieces. Turn  crust side up and paint melted chocolate onto bottom of crust, refrigerate until set

Turn the bars over and drizzle remaining chocolate over top and sprinkle remaining coconut onto chocolate. 

Refrigerate until set and enjoy