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Healthy Homemade Samoas

April 1, 2013


Samoas were always my favorite Girl Scout cookie. Despite years of hating coconut after an unfortunate coconut pudding incident, they always won out over the close second, Thin Mints. When Ben came home with a box of each the other day I was excited until I saw what was in them… a quick look at the ingredients in Samoas (ahem, I should say Caramel deLites- what a terrible name!) reveals this:


Literally the only thing I’m comfortable eating in there is coconut. So I was psyched when I came across this recipe from cooking ala mel on Pinterest. No hydrogenated oils, no high fructose corn syrup, not even any wheat or dairy. I took it a step farther by making my own chocolate (mostly because I didn’t have enough chocolate chips, but why not go ahead and make them completely raw while I’m at it?). They are DELICIOUS and, dare I say, better than the originals.

These are comprised of three basic layers that are pressed into a parchment-lined 9″ x 9″ pan. I actually used a slightly smaller pan, so mine came out a bit thicker.

“Shortbread” Base
2 cups walnuts
1 cup shredded coconut
1/4 cup raw honey
1 t vanilla extract
1/4 t sea salt
Pulse the walnuts and coconut in a food processor. Add the other ingredients and continue to pulse until it forms a dough. Press into your lined pan.
Coconut “Caramel”
1 1/2 cups dates
1/2 cup coconut milk
1 t vanilla
1/8 t salt
1 1/2 cups shredded coconut
Put the dates in hot water to soak. In the meantime, toast the coconut at 350° until golden brown (about 5 to 8 minutes). Drain the dates, and pulse in a food processor until it forms a paste. Mix in the coconut milk, vanilla, and salt, and then add the  coconut and pulse until combined. Spread this evenly over the “shortbread” and place in the freezer to firm up.

Raw Chocolate
Based on this recipe from Empowered Sustanence
1/4 cup cocoa powder
1/4 cup coconut oil
3 Tbs. maple syrup
Pinch salt
If your coconut oil is solid, scoop out 1/4 cup and melt on the stovetop (or just throw it in the toaster oven for a few minutes after toasting the coconut until it melts). Mix in the cocoa powder, maple syrup, and salt. If you want it a bit sweeter add maple syrup to taste. If your coconut oil got really warm let the mixture sit in the fridge for a few minutes to let it thicken. Take the pan with the other layers out of the freezer and cut into squares. Dip the bottom of each square in the chocolate and set on a parchment-lined baking sheet. Finally, drizzle chocolate over the cookies and place back in the freezer.

These do need to be stored in the freezer, but they won’t harden up too much. You won’t be storing them long though, good luck not eating them all right away!
One Comment leave one →
  1. April 1, 2013 4:59 pm

    Samoas were always my favorite too! I can’t believe they changed the name to Caramel deLites… It just doesn’t have the same ring to it. And your homemade version looks scrumptious!

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