Vegan Copycat Girl Scout Samoas

Easy 100% plant-based gluten-free version of your favorite girl scout cookie, the samoa! No-bake and minimal ingredients!

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 152kcal

Cost $6

Prep a baking sheet with parchment paper.
Toast coconut shreds in a pan on medium heat until golden brown and toasted. Stir constantly otherwise it will burn. This will take about 5 minutes.
Add the coconut into a food processor. Add oats. Blend for 30 seconds.
Add the dates, vanilla and salt. Blend until it's completely combined. It will be a crumbly texture but will stick together when rolled into cookies.
Make cookies with 2 tablespoon of the cookie dough. Form balls then shape into a flat round cookie. Place them on the baking sheet. Use a straw to make holes in the center. Freeze for 10 minutes.
Melt dark chocolate chips by microwaving them in 45 second increments until melted, stirring as you go. Dip the bottom of each cookie in melted chocolate and place back on the baking sheet. Drizzle chocolate on top as well using a spoon.
Freeze for 15 minutes then enjoy! Store in the fridge.

Make sure to prep a baking sheet with parchment to keep the cookies from sticking to the pan. This will ensure that when the chocolate hardens, you will be able to easily remove them.
Freeze the cookies before adding the chocolate so they firm up and they're easier to handle. Freeze again for 15 minutes after adding the chocolate. Then enjoy!
Store the samoas in the fridge for best results. Do not store on the counter as the chocolate will melt!
You have to toast the coconut to give these the right texture and flavor. Toasting them in a pan on the stove is the easier way!