In the beginning, I wasn’t a chocolate lover but now I’m a big fan. So if you are a partaker of traditional Samoa cookie, join me in this.
Ingredients for 8 servings.
1 cup Medjool dates, pitted
1 1/2 cup unsweetened shredded coconut divided (organic better).
1/2 dark chocolate
1 tbsp coconut oil.
Preheat oven to 375 F.
Add your shredded coconut to a parchment paper-lined, rimmed baking sheet in a single layer and toast in your preheated oven. Bake for about 8 minutes, tossing once or twice during the process, keep an eye on it not to get burnt.
Place 1 cup of your toasted coconut and the dates into your food processor and pulse until it forms a ball.
Take about cookie scoop of dough and flatten into saucers, then use a tiny round cookie cutter, make a hole in the middle as shown in the pics.
Carefully place your cookies parchment paper or silicone lined cookie sheets and freeze for 30 minutes.
Meanwhile, melt your chocolate and coconut oil together in a shallow microwave-safe bowl. Stirring well to combine at 30-second intervals until fully melted. Alternatively, you can use a double boiler method to melt your chocolate.
Dip just the bottom of your Samoas into the melted chocolate, then place them back onto your cookie sheet.
Drizzle the tops with leftover chocolate as shown.
Refrigerate for up to 2 weeks or freeze for up to 2 months.
Post Credits @cleanfoodcrush