Rich dark chocolate, date caramel and toasted coconut...magic to my ears. All these immaculate flavors are then topped onto a 'short bread' cookie. MMMmmmhhmmm come to mama. This recipe is my take on a vegan girl scout SAMOA COOKIE using all my favorite ingredients.
COOKIE
1/2 cup of coconut flour
1 cup of almond flour
1/2 a cup of liquid coconut oil
1/4 cup of maple syrup
1/4 cup of brown sugar or sub
1 tsp of vanilla
COCONUT CARAMEL
3/4 c of shredded coconut/ coconut flakes
3/4 c of soaked medjool dates (or 5 large dates. 100g)
3 tbsp of almond milk
1 tbsp of maple syrup
a dash of vanilla
1/2 cup of dark chocolate
METHOD
Preheat the oven to 350F
Mix all the 'cookie' ingredients together in a bowl.
Once thoroughly combined scoop roughly 2 tbsp of the mixture and roll into a ball and place on a lined baking tray. Flatten out the ball and then using a piping nozzle cut out a circle in the center of the cookie to form the donut shape
Bake the cookies for 10-15 minutes until golden on the edges
One a separate tray add the coconut and toast in the oven for 3 minutes, be careful not to burn the coconut.
Using a food processor add the dates, almond milk, maple syrup and vanilla and blitz until a paste forms.
Add the toasted coconut to the date caramel and stir until all the coconut is covered in the paste
Next spread a thick layer of the caramel paste on each of the cookies.
Melt your chocolate and drizzle a layer over the top of each cookie. You can also dunk the base of the cookies into melted chocolate if you would like.
ENJOY :)
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