THE HEALTHIER SAMOAS
(makes 20 small cookies)
Dairy-free, nut-free, gluten-free, vegan
INGREDIENTS
3 cups pitted medjool dates 2 1/2 cups finely shredded coconut
1 tsp vanilla bean powder 2 cup vegan chocolate, chopped
1 tsp coconut oil (optional) Sea salt flakes (optional)
PREPARATION 1. Preheat the oven to 400°F. 2. Cover the dates with boiling water and set aside for 10 minutes to soften. 3. Place the shredded coconut on a sheet pan lined with parchment paper and bake until golden for 10 to 12 minutes.
4. Drain the dates and save
some of the soaking liquid. 5. Place the dates with the vanilla bean powder in a food processor and blitz until smooth. Add a tablespoon at a time of the soaking liquid to help if the dates are not blending well.
6. In a large bowl, mix the date spread with the toasted coconut.
7. Put the bowl in the refrigerator for 30 minutes so the dough can be cool enough to handle and firm up. 8. Prepare a sheet pan with parchment paper. Scoop the dough into 20 cookie balls (approx 1 oz each). 9. Flatten the cookie balls into disks and poke a hole through them to give them a classic donut shape.
10. Freeze the samoa cookies
until firm, 30 to 45 minutes. 11. Melt the chocolate with the coconut oil. (The coconut oil keeps the chocolate firm). Dip the bottom half of each samoa in the chocolate.
12. Use remaining chocolate to drizzle over the cookies (with a piping bag or fork). 13. Optional: Lightly sprinkle
with sea salt flakes.
14. Keep frozen until ready to eat. Let sit at room temperature for 2 to 3 minutes before enjoying!
CHEF’S NOTE: To get all your cookies looking precisely the same, weigh your dough ball and divide it into 20. As you scoop your cookies, weigh them individually to keep them on their target weight.