Samoa Cookies, a healthy copycat of the traditional girl scout favorite, only 5 ingredients, and full of fiber, iron and potassium, supporting hair, skin, nails and providing energy.
vegan, dairy-free, gluten-free
healthy samoa cookies, samoa cookies, samoas
Does it keep?:
soaked and pitted
or sunflower seed butter to make nut-free
shredded coconut, unsweetened
mini donut mold pan
Preheat your oven to 375 F.
Line quarter cookie sheet with parchment paper
Boil 8 dates for 5 minutes, drain and pit
Make Cookie base
Toast coconut by spreading 1 cup on to the parchment paper and bake for 5 minutes or until browned.
Add ¾ cup browned shredded coconut and pitted dates to a food processor and process mixture until sticky.
Press 1 tbsp per well into a mini donut mold. If you don't have a mold, press into a paper-lined cupcake pan.
Freeze while you make caramel center
Make Caramel Center
Mix the nut butter (or sunflower seed butter) and maple syrup in a pyrex measuring cup, microwaving for 15 seconds to make it smooth.
Spread over the cooled cookies while still in the mold (or cupcake pan).
Sprinkle tops with fresh shredded coconut.
Place the mold (or cupcake pan) in the freezer for 30 minutes to allow the caramel to set.
Dip the Cookies
Remove the cookies from molds.
Melt the chocolate chips and coconut oil in the microwave for 1 minute.
Dip the cookies bottoms until coated. Because they are frozen, the chocolate should set fast but set them on a cooling rack up side down until that chocolate bottom is set.
Drizzle the tops
When the bottoms are set, drizzle the tops with melted chocolate. I use a frosting bag with the tip cut off but you can use a ziplock sandwich bag as well with the tip cut off.
Store in a sealed container at room temperature for 4 days or freeze for three months.
Recipe by Dee Dine of GreenSmoothieGourmet.com