Vegan Samoa Brownies (Grain-Free and Made From Dates)

These decadent samoa brownies, which are secretly loaded with healthy ingredients like nuts and dates, are a celebration of my favorite Girl Scout Cookies. Can you believe they're vegan, grain-free, and fruit-sweetened?


For the Brownies

  • 2 c dates, pitted
  • 1 c natural peanut butter
  • 1 c nut milk of choice
  • 0.25 c cocoa powder
  • 2 tbsp flax seed meal
  • 1 tbsp apple cider vinegar
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt

For the Coconut Caramel Layer

  • 1 c dates
  • 0.5 c water
  • 0.25 tsp vanilla extract
  • Generous pinch of salt
  • 1.5 c unsweetened shredded coconut
  • 2 tbsp coconut oil

For the Drizzle

  • 0.25 c dark chocolate chips
  • 0.5 tsp coconut oil


  1. Preheat the oven to 350 and line an 8x8 baking dish with parchment paper.
  2. Measure all of the brownie ingredients into a food processor. Process until you have a thick, sticky dough that's homogeneous throughout.
  3. Spread the dough into the prepared baking dish with a spatula to create a layer of even thickness that goes all the way into the corners.
  4. Bake at 350 degrees for about 25-35 minutes until just barely cooked through in the center. Remove the brownies from the oven and cool for at least 30 minutes before adding the next layer. If the brownie layer has puffed up during baking, gently press the top down while they're still warm to create a flat surface.
  5. To make the coconut layer, combine the dates, water, vanilla, and salt in a small saucepan and simmer for about ten minutes until the dates are very soft. Transfer it to a blender and blend to create a thick, rich date caramel.
  6. Lay the coconut out on a large sheet tray and toast it under the broiler until golden, keeping a very close eye on it.
  7. Add the toasted coconut and coconut oil to the still-warm date caramel and stir to create a homogeneous, sticky mixture.
  8. Spoon the coconut caramel over the brownies and gently spread into an even layer, all the way to the edges of the baking dish.
  9. Finally, make the chocolate drizzle. In a saucepan over very low heat, melt the chocolate chips and coconut oil together. Drizzle it across the top of the coconut layer.
  10. Cool the bars completely, then cover the baking dish and transfer to the refrigerator. Chill for at least a few hours before slicing.
  11. Store the brownies in a sealed container in the refrigerator for up to a week.