These little babies are packed with protein and very yummy. With a layer of caramel, they would be almost a dead-ringer for the Samoas cookies that the scouts sell (and incidentally, my favorites!)
Very easy to make too.
(makes about 40)
2 cups oatmeal, soaked overnight in filtered water and 1 tbs sea salt, drained and rinsed WELL
(*make sure they are certified GF oats!*)
2 cups unsweetened coconut flakes
1 cup almonds (mine were raw, previously soaked overnight and dehydrated) + extras for topping
1 tbs blackstrap molasses
2 tsp vanilla extract
2 tsp cinnamon (optional)
1 pinch of fine sea salt
Chocolate of your choice (I used 88% dark organic chocolate bar)
Put all in food processor and pulse until it starts to come together into a dough and spread on a cookie sheet spread with parchment paper (or food dehydrator paraflex sheets or parchment lined trays.)
Spread evenly, about 1/4″ thick and dehydrate or bake at very low temperature for a few hours. (The point is not to cook the mixture, but to just dry it out enough for it to hold together and not be mushy.) Using a pizza cutter (or knife,) cut the nut mixture into squares or diamonds and press one whole almond into the top of each. Let cool completely.
Melt chocolate carefully in a double boiler and spread a layer over tops of bars. Store in airtight container in fridge for about a week (if they last that long!)
Twig thought these would be improved by the addition of a layer of apricot jam. For texture variation/crunch, you could dehydrate the nut mixture until more crisp (with the addition of soaked chia to help with binding) or add a GF graham cracker. You could also add another layer of coconut. These are definitely worth playing with and making your own. If you want to cut the sugar down, you can drizzle the chocolate instead of totally coating the tops too.