Chef's Quick Tip: Samoa Bar

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