Samoas

Recipe Type: Dessert

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian

Servings: 8

Prep Time: 30 minutes Cook Time: 5 minutes Total Time: 35 minutes

Ingredients:

• Shortbread:

  • 1 ¾ Cup Almond Flour

  • 4 TBSP Coconut Flour

  • ⅓ Cup Coconut Oil, Melted and Cooled

  • 4 TBSP Maple Syrup

  • ½ tsp Vanilla

  • Pinch of Sea Salt

  Caramel:

  • ½ Cup Shredded Coconut

  • 10 Pitted Medjool Dates

  • ½ Cup Coconut Milk

  Chocolate:

  • 1 Cup Dark Chocolate Bar or Chocolate Chips, Melted

  • 1 tsp Coconut Oil

How To:

1. Shortbread:

   • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

   • In a medium bowl, add together the shortbread ingredients. Use your hands to mix together and form a ball with the dough.

   • Allow the dough to sit as the coconut flour expands. If it still feels too sticky after 5 minutes, place it in the refrigerator for 10 minutes.

   • Flatten the dough to be about ¼ inch thick.

   • Use a jar or cup like a cookie cutter to cut into circles and place them each on the baking sheet.

   • Use a straw to create a hole in the middle of each if desired. 

   • Bake for 10-12 minutes until the edges are beginning to brown. Let cool.

2. Chocolate:

   • Melt the chocolate by microwaving for 20-30 second increments until melted.

     • OR with a DIY double boiler by filling a pot with 2 inches of water and resting a bowl (with a wider width than the pot) over the pot over low heat.

   • Once melted, dip the bottoms of each cookie and place back onto the baking sheet. Put in the refrigerator for 10 minutes.

3. Caramel:

   • Toast the coconut on a pan over low to medium heat for about 5 minutes or until lightly browned. Remove from the pan and set aside.

   • Add the dates to a food processor and pulse until chopped, then add the coconut milk and pulse to combine.

     • OR chop the dates finely with a knife, then add them and the coconut milk to a good blender and blend or pulse to combine.

   • Mix the coconut into the date mixture.

   • Take out the cookies and add some of the date mixture and a chocolate drizzle on top of each.

   • Place in the refrigerator for 20 minutes. Enjoy!

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)