It’s Girl Scout cookie season and I’ve got a treat for you. Healthy and simple (but incredible!) 4-Ingredient Samoas that might just taste better than the real deal. Shh…. don’t tell the Girl Scouts. Vegan, gluten-free and paleo-friendly.
Sometimes I feel like this weird pull between having a blog with amazing recipes and my real life meal planning which often consists of simple, delicious meals. Don’t get me wrong, I still make and enjoy all of the recipes on my blog but more often than not, eating looks much simpler. SO, lucky for you, I’m going to start sharing more minimal recipes that are made with 5 ingredients (or less!).
Life is busy and eating healthy shouldn’t have to be expensive, take a lot of time, or take a lot of energy.
I know I teased this a little but I can’t hold it in any longer. I’m have a new eBook for you! 35 recipes with 5 ingredients or less. Grab your copy here!
In the meantime, I’m excited to share these 4-Ingredient Samoas. They are created in honor of everyone’s favorite Girl Scout cookie. Okay, so maybe Samoas aren’t everyone’s favorite, but they’re definitely Isaac’s and my favorite!
Thin Mints are a close second over here. If you’re on team Thin Mint, I highly recommend you check out these Thin Mint protein balls!
I actually already have a recipe for samoas energy bites, but this version is a bit more simple in terms of the ingredients (just 4) and looks almost exactly like the real deal. The idea for these babies was actually inspired by Meaghan of Plant & Simple Eats. She brought similar cookies to an Instagram meet up we had a year or so ago and I knew I wanted to make my own version!
These samoas couldn’t be easier to make so instead of having to wait for Girl Scout cookie season every year, you can make these year round. YES!Print
Healthy and simple (but incredible!) 4-Ingredient Samoas that might just taste better than the real deal. Shh…. don’t tell the Girl Scouts. Vegan, gluten-free and paleo-friendly.
- 1 cup pitted medjool dates
- 1 cup unsweetened shredded coconut
- 1/3 cup dark chocolate (chips or a chopped bar)
- 1/2 teaspoon coconut oil
- Pre-heat oven to 400°F. Spread 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. Alternately, you can toast the coconut in a pan on the stove-top.
- Add dates and toasted coconut into the bowl of a food processor. Pulse until mixture is combined and starts to form a ball of dough.
- Remove from food processor, roll 1 Tablespoon size pieces of dough into a ball and then shape into a round cookie. Using a straw or chopstick punch a hole in the middle of the dough. Move the straw or chopstick around a bit to make the hole wider, if needed. At this point you’ll likely need to reshape the cookie a bit.
- Place all cookies on a sheet lined with parchment and transfer to the freezer to harden up a bit.
While cookies are in the freezer, add chocolate and coconut oil to a shallow microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted enough to drizzle.
- Grab cookies from the freezer and dip each one in the chocolate to coat the bottom. Place cookies on the parchment and use remaining chocolate to drizzle over top the cookies. Transfer cookies back into the freezer for 10-15 minutes to let the chocolate harden. Once they’ve hardened you’ll be able to easily remove the cookies from the parchment paper. If you want to enjoy right away, let them sit out on the counter for a few minutes. For enjoying later, store in a sealed container in the fridge for up to one week.
- Serving Size: 1 cookie
- Calories: 135kcal
- Sugar: 17g
- Sodium: 4mg
- Fat: 7g
- Saturated Fat: 6g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0