Four-Ingredient Samoas (gluten free/vegan)
What You Need
1 cup pitted medjool dates
1 cup unsweetened shredded coconut
1/3 cup dark chocolate (chips or chopped bar)
1/2 teaspoon coconut oil
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Instructions
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Preheat oven to 400 degrees.
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Spread shredded coconut onto a baking sheet for toasting. Place in oven for 5-10 minutes, until the coconut is a light brown color. Make sure to stay close and watch, as it can burn easily. Alternately, you can toast the coconut in a pan on stove-top.
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Add dates and toasted coconut into the bowl of a food processor.
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Pulse until mixture is combined and starts to form a ball of dough.
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Remove from food processor. Roll 1 tablespoon size pieces of dough into a ball and then shape into a round cookie.
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Using a straw or chopstick, punch a hole in the middle of the dough. Move 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.
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Place all cookies on a sheet lined with parchment paper and transfer to the freezer to harden up a bit.
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While the cookies are in the freezer, add chocolate and coconut oil to a shallow microwave-safe bowl. Melt in 20-30 second increments until the chocolate is melted enough to drizzle.
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Grab cookies from the freezer. Dip each one in the chocolate to coat the bottom.
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Place the cookies on the parchment and use the remaining chocolate to drizzle over the top of the cookies.
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Transfer cookies back to the freezer for 10-15 minutes to let chocolate harden.
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Once hardened, you’ll be able to easily remove the cookies from the parchment paper.
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If you want to enjoy right away, let them sit on the counter for a few minutes.
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For enjoying later, store in a sealed container in the fridge for up to one week.
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Total Prep Time: 15 minutes
Cook Time: 0 minutes
Serves: 10-12
Recipe from www.eatingbirdfood.com/Contributed by Jennifer Kaplan