A healthier version of our favorite Girl Scout Samoa cookies. Four ingredients, no oven, and gluten-free. My sweet soon-to-be daughter-in-law takes the credit for bringing this one into our little corner of the world. So yummy, you may be doubling the recipe on the second batch.
Ingredients:
12 Medjool pitted dates, or 1 cup
1 cup unsweetened coconut or toasted coconut
1/4 c. dark chocolate chips
1 t. coconut oil
large flaky sea salt (optional)
Makes roughly 16 cookies.
Directions:
Toast coconut in oven at 350 degrees for 5 to 8 mins, stirring once. Or cheat and buy toasted coconut. It is making life easier.
Mix dates and coconut in a food processor. Pulse until the mixture resembles a fine crumble.
Use a 1 T. scoop to roll the date mixture into a ball. Place on a parchment-lined cookie sheet.
Flatten the cookie with a glass. Using a straw put a hole in the middle of each cookie.
Pop in the freezer for 5 to 10 minutes while melting chocolate.
In a microwave-safe dish, melt chocolate chips and coconut oil stirring every 30 seconds until melted completely.
Dip the bottom of each cookie in chocolate and place the chocolate side up back on the cookie sheet, pop in the freezer for a few minutes until the chocolate is set.
Flip over each cookie, drizzle with chocolate, and sprinkle with a few sea salt flakes. Store in the fridge for a week or in the freezer for 3 months. Enjoy!!