Gluten-Free Samoa Brownies
My time as a Girl Scout may have been short, but my love for their cookies will never end! (And if you're here, I bet you feel the same.) There's just something special about the combination of rich dark chocolate, toasted coconut, and a creamy caramel sauce. These Gluten-Free Samoa Brownies are super thick with a rich dark chocolate brownie base, and are topped with toasted coconut folded into my dairy-free caramel sauce! Not only are they incredibly delicious, they're also filled with wholesome ingredients like organic cacao powder, mashed sweet potato, medjool dates, and almond flour! Which makes them the perfect treat for anyone who is Paleo, Gluten-Free, or Dairy-Free!
Equipment
- 8x8 Glass Baking Dish
- Hand mixer
- Spatula
Ingredients
Wet Ingredients
- 3 Eggs - Room Temperature
- ½ Cup Coconut Sugar You can substitute with Lakanto golden monkfruit, or do half and half to cut down on sugar.
- ½ Cup Mashed Sweet Potato Make sure the sweet potato mash has been cooled to room temperature. You can bake or steam them before mashing.
- 2 Tablespoons Melted Coconut Oil
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- 1 Cup Almond Flour
- ½ Cup Cacao Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Coconut Caramel Layer
- 1 Cup Boiling Water
- 8 Pitted Medjool Dates Mine were on the smaller side. If you have very large dates 6-7 might be enough!
- ¾ Cup Finely Shredded Coconut
Instructions
Prepping the Dates
- Start by adding your boiling water to a glass measuring cup. (Or measure it out, and add to a small bowl.)
- Next, add in your pitted dates to soak while you make the brownie batter.
Making the Brownie Batter
- For the brownie batter, add almond flour, cacao powder, baking soda, and salt to a medium sized bowl. Use a whisk or fork to blend until fully combined. (Make sure to press out any flour clumps.)
- In a separate bowl, add eggs, vanilla extract, and coconut sugar. Whip until it's a creamy consistency.
- Then add into the same bowl, mashed sweet potato, and melted coconut oil. Blend on high for about 30 seconds.
- Slowly start to pour the dry mixture into the wet mixture. Use a spatula to fold it in.
- Once the mixture becomes a light and creamy consistency, it's ready. Set aside while you prepare the coconut topping.
Preparing the Coconut Topping
- Pour your dates with the water they soaked in, into a high speed blender. Blend on high for about 60 seconds until it's a creamy consistency. (Scrape down the edges as needed.)
- In a medium sized bowl, add the date mixture and the shredded coconut. Fold together until the coconut is evenly coated.
Putting it all together
- Grease an 8x8 glass or ceramic baking dish. You can use coconut oil on a paper towel, or spray with a non-stick spray. You can also line the bottom of your baking dish with parchment paper and grease the edges.
- Pour your brownie batter into the pan, and use the back of a spoon to smooth it out.
- Then, pour over the caramel/coconut mixture. Gently press it out into an even layer overtop of the brownies. A spatula works best for this step.
- If you'd like to top it with chocolate chips, add them now! You can also skip this step, and drizzle melted chocolate over top after they have baked & cooled.
Baking the Samoa Brownies
- Bake at 350 degrees for about 25 minutes. If you like them a less gooey, you can bake for a few minutes extra. The coconut should get slightly golden brown on top.
- Place the brownies on a metal cooling rack to set for at least 15 minutes before cutting into them. (If they don't set they will fall apart easily.)
- Once they have cooled to room temperature, cut them into even squares. You can top them with extra toasted coconut, or a drizzle of melted chocolate!
Notes
Sweet Potato Tips
I recommend making your sweet potatoes ahead of time so they have plenty of time to cool. Place your sweet potatoes on a pan or parchment paper, and bake at 375 degrees for about 40-50 minutes. You’ll know they’re done when you can easily stick a fork in them. Baking is my favorite way to make them because it’s an easy way to meal prep extras for later! The second way you can make mashed sweet potato is by peeling the potatoes, chopping them into small chunks, and steaming them until they become tender! It usually takes a little less time to cook, but I’m not a huge fan of peeling potatoes.Mashing Sweet Potato
- Once you have your sweet potatoes baked to perfection, let them cool to room temperature. Peel off the skin, add them to your mixing bowl, and whip them with hand mixer or handheld potato masher.
- If you steamed them, you wont have to peel the skin, just add them directly to your bowl to cool. From there, you can measure out how much you need!
- The texture of your sweet potato will thicken up as it cools. Once they’re at room temperature, I usually place mine in the refrigerator. (Overnight is even better!)
Can I make this recipe Vegan?
Yes, it’s an easy swap! Use my Fudgy Vegan Brownie Recipe in place of the brownie base I used here. The coconut/caramel topping is completely dairy-free and vegan!Is this recipe considered Paleo?
Yes, this recipe is grain-free, dairy-free, and refined sugar free which makes it a great Paleo option! If you want to keep it 100% Paleo, skip the chocolate chips/chocolate drizzle on top. Or you can make your own chocolate by mixing a small amount of melted coconut oil, raw cacao powder, maple syrup, and a little full fat coconut milk to make a thicker ganache drizzle. (I used a plastic bag with a tiny hole in the corner to pipe it on top!)Sugar Substitutions or Alternatives?
This recipe is a little on the sweeter side compared to my other dessert recipes, but I promise it’s worth it! If you’re looking to cut down on the sugar, you can swap the coconut sugar for Lakanto Golden Monkfruit. (Or do ¼ cup of each, which is what I typically do.) You can’t swap out the dates, but they’re a nutrient dense ingredient! Also, keep in mind they have about 5 grams of fiber per brownie so they’re not going to spike your blood sugar like a highly processed dessert would!How to store leftovers -
If you have any leftover brownies, they can be stored at room temperature for a couple days in a glass container, but I recommend refrigerating them so they stay fresh for longer! They will store well in the fridge for up to a week. After that I would put them in an air tight glass container in the freezer. PRO TIP: Frozen desserts are actually really tasty!!Nutrition
Serving: 1gCalories: 213kcalCarbohydrates: 26gProtein: 5gFat: 12gSaturated Fat: 6gTrans Fat: 1gCholesterol: 41mgSodium: 131mgPotassium: 269mgFiber: 5gSugar: 17gVitamin A: 2325IUVitamin C: 2mgCalcium: 47mgIron: 1mg
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