Finally a Samoa for MEPosted: March 7, 2013 | |
Its been a bit sense I posted a recipe, I hope this one covers the lapse.
There was a time when Samoas were not only my favorite Girl Scout Cookie, but my favorite food. I have never been compulsive eater… but I downed a box of these coconut crusted rings of wonderful bi weekly during cookie season. Then… I went vegan and while I discovered an amazing world of flavors, every February I am confronted of the one partially hydrogenated bit of joy I left behind.
No MORE! Tonight I dine on RAW VEGAN COCONUT SOMOAS!
This recipe is adapted from this one on fastpaleo.com and the Samoa taste is spot on. Chewy gooey top with a crunchy chocolate base these cookies have so much goin’ on its a wonder they confound the taste buds in a catatonic stupor.
I warn, this one is quite an under taking… but fortune flavors the brave so here we go.
– food processor
– Three inch cookie cutter
– rolling pin
– wax paper
– 1 cup dried coconut shreds
– 1 cup raw walnuts
– pinch sea salt (This is KEY)
– 2.5 TBS MELTED coconut oil
– 2 TBS maple syrup, coco nectar, or honey
Blend dried coconut in food processor alone for a minute then slowly drop in walnuts until a semi coarse meal is formed. Then blend in melted coconut oil, sea salt, and maple syrup.
Roll dough out in-between 2 layers of wax paper so that it is about 1/4” thick, error on the thicker side to save yourself some crumbly headaches later.
Firm it up in the freezer and use a round cookie cutter to cut your cookies, I then used a pairing knife to cut out the middle holes (Snacks). Reroll excess dough and firm it back up in the freezer to cut some-ora.
Coconut Caramel Layer:
– 8 medjool dates, or 10 – 12 of other date varieties
– 1 TBS water
– 2 TBS MELTED coconut oil
– pinch sea salt
– 1/2 cup dried coconut shreds
– 1 TBS carob or cacao powder
Blend dates with water in a food processor, add in coconut oil and make it pastey. Then add in sea salt and carob powder. and a little more water if needed.
Blend in 1/2 cup dried coconut. Mush coconut caramel onto each freezer firmed cookie then dip in remaining dried coconut.
– Bars or chips of your favorite chocolate (don’t gotta be raw) melted double boiler style, mine was Coracao of course.
Melt down the chocolate in a metal or ceramic bowl nestled over a steam pot.
Dunk the base of each cookie in the chocolate and place back in the freezer.
Final use a small spatula to drizzle some chocolaty ribbons over each finished ringlet of pure decadence.
Whew* there you have it. No quite as easy as grabbing a box outside a Safeway but so much more satisfying. And you did not even have to donate to a charity… I did buy some thin mints for my sis’s b-day.
Happy unrefined snacking.