I’m not gonna lie, being a baker myself, I find myself missing the warm deliciousness of chocolate chip anything with caramel sauce. I used to eat caramel by the spoonful. Almost too embarrassing to admit. But, the dynamic pair of warm chocolate and caramel can really make a big girl start compromising some important things in her life. Which for the majority of my life I did, and had no remorse whatsoever.
Today, after my 12-miler, someone thought it was a good idea to have a Girl Scouts troop hock boxes and boxes of cookies to ravenous runners. I gritted my teeth as I watched runners load shopping bags of cookies to take home after their run. Don’t get me wrong, I love a good sweet every now and again, but GS cookies lifespan from seller to consumer is more or less three days, if it even makes it from the car to the house. (I made up those stats, but you get the point.)
So, for all you people that miss a good GS cookie, but don’t want to budge the scale, here’s a tasty Samoa Bar I created. It’s especially tasty after being chilled overnight. Just like good old times, without the sugar crash and cavities.
Girl Scouts Samoa Bars (Grain Free)
What you need:
2 c blanched almonds
1/2 c unsweetened shredded coconut
1/2 tsp baking soda
1/4 c honey
1 Tbsp vanilla
1 large egg
3 Tbsp coconut oil, melted
12-14 medjool dates, pitted and soaked in water for an hour
5-6 Tbsp canned coconut milk (full fat)
3 Tbsp water
1 tsp vanilla
1/2 c unsweetened shredded coconut, toasted*
Pinch of salt
1/2 c dark chocolate (70% to 90%)
3-5 Tbsp canned coconut milk (full fat)
What to do:
Preheat oven to 350 degrees
Pulse blanched almonds in a food processor until the consistency of cornmeal. Add all dry cookie ingredients to processor and pulse until everything is mixed well. Add wet ingredients to processor until everything starts stick and roll together. Pour dough into 9×13 ungreased pan. Using a sheet of wax or parchment paper, press down on dough until it is evenly dispersed in the bottom of the pan. (You can even use a rolling pin or cup to roll on top) Should be about 1/4 inch thick. Remove paper and bake for 8-11 minutes until golden brown. Let cool.
Drain dates. Add to processor and blend. Add coconut milk one tablespoon at a time. Add water in the same manner. Add vanilla and salt. Should look like caramel. Stir in toasted coconut.
Using a microwaveable dish or double boiler, melt chocolate while stirring in coconut milk gradually. If using microwave, heat in 10-15 second intervals, dark chocolate will melt fast.
Spread caramel on top of cooled cookie. Using a spoon or piping bag, drizzle chocolate on top and additionally shredded coconut if you’d like. Place in freezer for 10 minutes. Cut in squares. Enjoy!
*Toasted coconut- Place shredded coconut flat on cookie sheet. Toast for 1 1/2 to 2 minutes. Check and make sure it hasn’t burned. It was continue to toast on the sheet once removed from the oven, so don’t leave in too long.
For leftover coconut milk, use as creamer for you coffee or cover can and put in fridge overnight. Scoop out fat that has surfaced in milk. Using a hand mixer with one beater attached, beat coconut milk in can. You when end up with a light coconut whipped cream. Enjoy, again.