Updated: Jun 2, 2020
They might just be better than the original... Shhhh, don't tell the girl scouts!
You are going to go coconuts for these girl scout inspired cookies! They are made with just a handful of healthful ingredients - so they have all of the flavor and none of the guilt! They are hard to resist when the chocolate is still melted, but they are my absolute favorite when frozen. So grab your food processor and get ready because we have a Samoa cookie date! No really, they are made from dates...
1 cup medjool dates, pitted
1 cup toasted unsweetened coconut
1 1/2 teaspoons coconut oil
1/2 teaspoon vanilla extract
Pinch of salt
1 tablespoon (flax, chia, hemp), optional
For the Coating:
1/2 cup Hu Dark Chocolate Chunks (or any dairy-free dark chocolate)
1 teaspoon coconut oil
Method of Preparation:
Combine the first six ingredients in a food processor and pulse until combined.
Scoop a generous tablespoon (I used a small ice cream scoop) and shape into discs.
Using a small round piping tip (a straw or skewer could work for this as well), use the smaller end to pop out a hole in the center of each disc. Reform the rings as needed after removing the center.
Melt the chocolate and the 1 teaspoon of coconut oil in the microwave, stirring every 30 seconds until completely melted.
Dip the bottoms of the cookies, wiping the excess off on the side of the bowl. Place onto a parchment lined baking sheet. Repeat until they are all dipped in chocolate.
Place the remaining melted chocolate in a small plastic bag. Cut a small hole in the corner of the bag to create a piping bag.
Drizzle the tops of the cookies, refrigerate until set!
Store in an airtight container in the refrigerator for the longest shelf life. Personally, I LOVEEEE them frozen!