It’s Girl Scout cookie season, so I had to share my 5-ingredient Samoas!! They’re no-bake, so you don’t even have to
turn on the oven!
These are made with dates, giving the cookies their caramel flavor and added nutrients.
SAMOA RECIPE
Ingredients:
◼ 1 cup coconut flakes
◼ 1 cup pitted dates
◼ 1 tbsp cashew butter
◼ 1/2 teaspoon vanilla
◼ 1/2 cup dark chocolate
Directions:
- Preheat the oven to 350 degrees. Soak the dates in a hot water. Spread the coconut out evenly on a baking sheet
and bake for 5 minutes, or until the coconut is a light golden. Be careful not to let it burn. - In a food processor, process together the dates, toasted coconut, cashew butter, & vanilla on high until smooth,
stopping occasionally to scrape down the sides. - Use a tablespoon cookie scoop to form balls and flatten them on a cookie sheet lined with parchment paper. If
desired, use a smoothie straw to create a hole in the middle, reshaping if necessary. Place in the freezer. - Microwave the chocolate, stopping every 30 seconds to stir, until melted. Dip the bottom of the cookies in the
chocolate, lightly scraping off the excess. Spoon the remaining chocolate into a plastic bag, snip off a small corner,
and drizzle the chocolate over the cookies. Store in the refrigerator.
Paleo No Bake Samoa Recipe
It’s Girl Scout cookie season, so I had to share my 5-ingredient Samoas!
Servings: 12 cookies
Ingredients
- 1 cup coconut flakes toasted, if desired
- 1 cup pitted dates
- 1 tbsp cashew butter
- 1/2 teaspoon vanilla
- 1/2 cup dark chocolate paleo
Instructions
- Preheat the oven to 350 degrees, if toasting the coconut. Soak the dates in a hot water. Spread the coconut out evenly on a baking sheet and bake for 5 minutes, or until the coconut is a light golden. Be careful not to let it burn.
- In a food processor, process together the dates, toasted coconut, cashew butter, & vanilla on high until smooth, stopping occasionally to scrape down the sides.
- Use a tablespoon cookie scoop to form balls and flatten them on a cookie sheet lined with parchment paper. If desired, use a smoothie straw to create a hole in the middle, reshaping if necessary. Place in the freezer.
- Microwave the chocolate, stopping every 30 seconds to stir, until melted. Dip the bottom of the cookies in the chocolate, lightly scraping off the excess. Spoon the remaining chocolate into a plastic bag, snip off a small corner, and drizzle the chocolate over the cookies.
Notes
These are best stored in the refrigerator.
