No Bake Samoa Cookies
This wholesome rendition of the beloved Girl Scouts classic offers a no-bake treat that is both gluten-free and vegan, crafted with just four primary ingredients. Free from refined sugars, these cookies are a delightful indulgence that can be enjoyed throughout the year.
Ingredients
- 1 cup toasted coconut flakes
- 1 cup chocolate chips
- 1 –2 tablespoons maple syrup optional, for added sweetness
- 1 cup packed Medjool dates pitted
- ¼ cup almond butter
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- If the dates are not naturally soft, place them in a large bowl and pour boiling or very hot water over them until fully submerged. Allow them to soak for 20–30 minutes, then drain thoroughly.
- Toast the coconut by spreading it evenly on a baking sheet and placing it in a 325°F oven. Stir every 3–4 minutes and toast for 8–10 minutes until golden brown.
- In a food processor, combine the soaked dates, almond butter, sea salt, and vanilla extract. Blend until the mixture achieves a thick, paste-like consistency. Pause as needed to redistribute if it forms into a ball.
- Incorporate the toasted coconut into the paste and process briefly until uniformly combined.
- Press the mixture firmly into the cavities of a silicone donut mold. Transfer the mold to the freezer and chill for 2 hours until fully set.
- Melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth. Line a baking sheet with parchment paper.
- Carefully remove the chilled cookies from the mold. Dip the base and slightly up the sides of each cookie in the melted chocolate, then place them on the prepared sheet.
- Drizzle remaining chocolate over the tops of the cookies. Return them to the freezer for 30 minutes until the chocolate has hardened.
Notes
These cookies are best served directly from the freezer. Store them in an airtight container for optimal freshness.