Name: Vegan Toasted Coconut Samoas
Prep time: 1 h 45 min
Cook time: 10 min
Total time: 1 h 45 min
Cuisine: Vegan
Ingredients: 1 cup almond flour; 1/2 cup toasted unsweetened shredded coconut; 1/4 cup coconut oil or softened coconut butter (if OF); ¼ cup (~5) Medjool dates; 1¼ cup Medjool dates; ¼ cup nut butter (I used almond butter!); 1-2 TBSP unsweetened almond milk or filtered water; 1 1/2 cups toasted unsweetened shredded coconut; 2 Hu Kitchen Simple Dark Chocolate Bars, roughly chopped

Description

Vegan Toasted Coconut Samoas made with 7 ingredients and no bake time. Vegan, gluten and grain free, and naturally sweetened with dates.

Ingredients

Base Layer

1 cup almond flour
1/2 cup toasted unsweetened shredded coconut
1/4 cup coconut oil or softened coconut butter (if OF)
¼ cup (~5) Medjool dates

Caramel Layer

1¼ cup Medjool dates
¼ cup nut butter (I used almond butter!)
1–2 TBSP unsweetened almond milk or filtered water

Coconut Layer

1 1/2 cups toasted unsweetened shredded coconut

Chocolate Layer

2 Hu Kitchen Simple Dark Chocolate Bars, roughly chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Spread the entire 2 cups of coconut in an even layer on the parchment paper and bake for 10 minutes, watching closely towards the end to ensure it doesn’t burn. Coconut is done when golden brown and fragrant.
Add the almond flour, unrefined coconut oil, and dates to a food processor or high-speed blender and pulse everything until it’s well-combined. This is your base layer for the cookies.
Prepare a cookie sheet with parchment paper.
Roll the mixture into a ball, then roll out in a flat 1/4″ oval. Using the mouth of a small glass or a cookie cutter, press the dough into circular cut out shapes. Alternatively, you can form the dough into less perfect discs with your hands. Place rounds on the parchment lined baking sheet. Using a straw, punch out the center for each cookie. You may need to reshape the cookie slightly after punching the center out. Place baking sheet in the freezer for ~15 minutes.
Melt the chocolate bars in a pan over medium low, stirring often to prevent burning. Add a little coconut oil if needed for creamier chocolate. Remove the pan from the freezer and carefully dip each cookie into the melted chocolate, coated the bottom and sides only. Place each cookie disc back on the baking sheet. Repeat until all cookies are coated. Place pan back in the freezer for ~15 minutes until the chocolate sets.
Rinse out the food processor or blender and add in the dates, nut butter, and almond milk. Blend everything until it’s thick and creamy, scraping down the sides as needed to recombine. Transfer the mixture to a bowl and mix in a heaping 1/2 cup toasted coconut flakes and mix will with a spoon.
Remove the pan from the freezer and spread the date caramel and coconut mixture in a thick layer on each disc, leaving the center open. Top with additional toasted coconut, pressing the shreds into the caramel layer of each disc. Place the pan back in the freezer for ~15 minutes until the caramel and coconut layer sets.
Reheat the remaining chocolate. Remove pan from the freezer and drizzle chocolate over the top later to finish the cookies. Place the cookies back in the freezer for ~15 minutes to set.
When the cookies are firm, serve them immediately. Store leftover cookies in an airtight container in the refrigerator for up to one week and freeze for longterm storage.

Prep Time: 1 hour 45 mins
Cook Time: 10 mins
Category: Dessert
Method: Oven-Bake
Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free