No Bake Samoa Cookies

It’s about that time of year for Girl Scout Cookies. I love Girl Scout Cookies and my all time favorite flavor is Samoa. I love the coconut/caramel/chocolate flavor combo and the cookie layer adds the perfect amount of crunch. Clearly, I love samoas. However, instead of buying girl scout cookies this year, I decided to make my own healthier version.

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These samoa cookies are no bake. They need to be placed in the freezer briefly to form and then can be stored in the refrigerator.  They form very easily and hold shape very well. All you need is a blender or food processor and a muffin tin the make these samoas.

Not only do these samoas taste like the real deal, but they are made with wholesome ingredients that make you feel satisfied. This recipe is gluten free, vegan, and paleo. The ingredients are super simple and actually items that I regularly have in my pantry. This recipe will make 1/2 dozen samoas.

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Ingredients:

 

Cookie Layer:

1 cup coconut flakes

1 cup walnuts

2 tbsp maple syrup

2 tbsp coconut oil

 

Caramel Layer:

8 medoolan dates (pitted)

1/2 cup coconut flakes

1 tsp vanilla extract

2 tbsp water

 

Chocolate

2 tbsp coconut oil

1 tbsp cacao powder

2 tbsp maple syrup

 

Directions:

  1. For the cookie layer, melt the coconut oil if it is not already melted into a liquid form. Once the coconut oil has cooled, blend all of the ingredients in the cookie layer in a food processor or blender until the ingredients are fully blended. Distribute the cookie layer evenly among 6 muffin tips. Place the muffin tins in the freezer while making the next layer.
  2. Clean the food processor or blender previously used and dry.
  3. To make the caramel layer, add the medoolan dates (make sure they are pitted), coconut flakes and vanilla extract to the blender or food processor. Blend for about 30 seconds. Add the water and blend again. This will help the caramel layer bind together. Continue to blend until the contents of the caramel layer begin to stick together. Remove the muffin tin from the freezer and evenly distribute the caramel layer on top of the cookie layer. Place the muffin tin back in the freezer.
  4. For the chocolate, melt the coconut oil and then add the cacao powder and maple syrup to the coconut oil. Mix the chocolate thoroughly. Next, place the chocolate off to the side for a couple of minutes. The chocolate will begin to thicken as it starts to solidify. Once the chocolate is slightly thicker, it is ready. Remove the muffin tin from the freezer and add the chocolate layer on top of the caramel layer. The chocolate should solidify rather quickly since the muffin tin will be cold. Place the muffin tin in the freezer for about 10 minutes.
  5. After 10 minutes, remove the samoas from the muffin tins and enjoy! Store the samoas in the refrigerator.

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