I don’t know about you but my favorite Girl Scout Cookie was the Samoas – so I recreated them using just four whole food plantbased ingredients.
Cookie Base:
2 cups coconut flakes
2 cups pitted dates (12 dates)
1 tbsp almond flour (optional)
pinch sea salt
1tbsp water
Blend base ingredients in food processor. Spoon in an even layer on a parchment lined baking dish or pan, then freeze. Once frozen, cut into squares or slices on parchment paper.
Warm up 1/4 C chocolate chips over low heat until melted. Drizzle chocolate on top of bars and dip bottom of bars in leftover chocolate. Freeze again. Enjoy! Makes 8 squares.