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Growing up in America, you couldn’t avoid Girl Scout cookies. Even when I go back to visit today, there they are, stalls set up outside grocery stores, boxes of cookies stacked up behind them, little smiles on their innocent little faces. If only they knew what was in those cookies. 🙂

I was never a Samoa Cookie fan, nor was anyone in my family, we were a Thin Mint family, especially my brother ( who I’d steal them from, sorry Bro. ) But in my old age, and with it being a increasingly popular ingredient in raw/ health foods, coconut has grown on me a lot. I really appreciate it’s flavour, versatility, stability as a cooking oil, and setting power as a raw food ingredient.

Those of you wondering about the name “Samoa”, I looked into it and, apparently, there’s no good reason for this name. Speculation seems to be it’s named after Samoa the Island, as it’s a huge exporter of coconut.

Using my delightful, and ever-so-popular, brownie recipe I decided to construct a Samoa Brownie instead of the traditional and widely loved cookie. This topping is really special and the key to it’s success is the caramel sauce it’s set within. The caramel sets firm in the fridge, but goes soft and gooey in the mouth. Those textures of cacao nibs, dried fruit and coconut are wonderful set against the soft, smooth brownie. As it melts in your mouth, the caramel creates a sauce that makes the whole bite perfect. The only thing missing is a warm drink and some nice people to share them with.

Chocolate Brownie

120g ( 1 heaped cup ) ground almonds
140g ( 1 cup ) oat flour
150g ( 1 ¼ cup ) cacao powder
175g ( 1 ¾ cup ) coconut sugar

100g ( scant ½ cup ) coconut butter, melted or softened
100g ( 5-6 ) medjool dates, pitted

75g ( ⅓ cup ) cacao butter, melted
100g ( ½ cup ) water, or as needed


  • In a food processor, blend the first set of ingredient to combine well.
  • Add the second set of ingredients and pulse to mix.
  • Finally, add the last set of ingredients and pulse to combine. The mix should come together in the food processor and just form a ball.
  • Line a baking tin of your choice ( mine was a 6 x 6 inch square springform tin ) with cling film, or use a silicone mould, and press the mix into the base of the tin. You don’t need to worry about it looking perfect on top.
  • Pop the tin in the fridge or freezer to set, about 10-20 minutes, while you make the topping.

Samoa Topping

100g ( ½ cup ) coconut oil, melted
70g ( ¼ cup ) cacao butter, melted
30g ( 2 tbsp ) lucuma powder
30g ( 2 tbsp ) maca powder
70g ( ½ cup + 1 tbsp ) xylitol
70g ( ½ cup + 1 tbsp ) coconut sugar

70g ( ⅓ cup ) warm water, as needed to emulsify

200g ( 2 ½ cups ) desiccated coconut
60g ( ½ cup ) cacao nibs
60g ( ½ cup ) dried fruit of your choice ( white mulberries, cherries, raisins, etc )


  • In a blender, combine the first set of ingredients on low-med speed.
  • With the blender running, slowly drizzle in the warm water and watch it emulsify ( because it’s fun to watch it go silky smooth and shiny )
  • Pour the contents of the blender into a mixing bowl and fold in the coconut, nibs and dried fruit of choice.
  • Scatter this on the top of the prepared brownies and set in the fridge for 2 hours or until fully set and firm enough to cut.
  • When ready to cut, remove the brownie from the tin by pulling the edges of the cling film.
  • Place the slab on a cutting board and slice into the size you’d like.
  • Store in an airtight container in the fridge 1 week or in the freezer for several months.


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