I have a special Easter treat for you this morning!
Sadly, it doesn’t include baby chicks, bunnies or a basket full of my favorite easter candy… but it does involve chocolate chips, toasted coconut and a healthy version of one of the best Girl Scout cookies — all in all a pretty good treat.
I don’t remember the last time I ate a real Girl Scout cookie, but growing up Samoas (aka Carmel DeLites) and Thin Mints were my favorites and I would get excited when my mom would buy them each year.
Nowadays I try my best to stay away from packaged cookies and other processed foods, but I love the flavor combination of Samoas so I thought I would come up with a healthy version that I could feel good about eating. These little bites/balls totally fit the bill. They’re sweet, but not too sweet and the toasted coconut makes them really taste like Samoas.
I’ve made similar balls, that were rolled in regular dried coconut before (remember my Heady Goo Balls?) and I must say that the toasted coconut lends a rich flavor that definitely makes these little guys seem more decadent.
So if you’re craving Girl Scout cookies this spring, just whip up a batch of these. Your sweet tooth will be cured with a treat made of only six ingredients and without any high fructose corn syrup, artificial coloring or hydrogenated oils.
- 1 cup pitted dates (about 12)
- ½ Tablespoon almond butter
- ⅔ cup unsweetened shredded coconut (divided)
- 1 Tablespoon mini vegan chocolate chips or dark chocolate pieces (divided)
- ⅛ teaspoon sea salt
- ⅛ teaspoon vanilla
- Pre-heat oven to 400°. Spread all the shredded coconut onto a baking sheet for toasting. Place in oven for 5-10 minutes, until coconut is a light golden brown color. Make sure to stay in the kitchen watch the coconut, as it can easily go from toasted to burnt.
- Place dates, almond butter, ⅓ cup of the toasted coconut, ½ Tablespoon mini chocolate chips, sea salt and vanilla into a food processor or mini chopper. Process until the mixture turns into a dough ball.
- Work “dough” with clean hands to add in the other ½ Tablespoon of chocolate chips. Pinch off small amounts of the dough (about 1.5 teaspoons full) and roll into 12 balls. Roll balls in remaining ⅓ cup of toasted coconut.
- Store in fridge.
I hope you all like them as much as I do. 🙂
Happy Easter! I hope you have a lovely day spending time with family and friends.
Looking for more healthy Girl Scout cookie recipes? Check out these links: