Mar 14, 2013
Healthy Homemade Samoas
Okay, I’ll admit it. I was a Girl Scout. *holds up 3 fingers for Girl Scout promise*
And I’ll also admit that I’ve eaten 20+ boxes of Samoas. *raises right hand to swear the oath*
Clearly, I had an infatuation with Samoas. I loved the stuff hard core, so it’s obvious that I miss it
to deeaaeathhh!! a little now and then. Why do those cookies have to be so unhealthy? The first ingredient is sugar, the second is partially hydrogenated oils, and the third is bleached flour. EW!
Girl Scouts seem pop out of nowhere for the sole purpose of making us fat… or unhealthy… or maybe they like torturing us by dangling amazingly delicious (but putridly unhealthy) cookies in front of our faces. It’s like they know deep inside that we want to buy 63 boxes so breakfast, lunch and dinner will be taken care of for the next three weeks. Ehem, I know I’m not the only one who thought of that.
Thankfully, we don’t have to do that to ourselves because we can now make healthy homemade Samoas (without the refined sugar, trans fats, bleached flour, corn syrup, etc!).
Sorry Girl Scouts, I’m boycotting you.
Healthy Homemade Samoas (low sugar, gluten free, vegan)
For the Crust:
- Spray an 8" brownie pan with cooking spray and line with parchment paper both ways.
- In a microwave-safe bowl, add the shortening, applesauce and agave. Microwave at 20-second intervals, stirring between each one, until melted.
- In a large bowl, whisk together the oat flour, brown rice flour, flax and salt. Add the wet to dry and fold together.
- Dump mixture into the brownie pan and flatten it out until it reaches the edges. Cover and refrigerate for 20 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Poke holes into the crust and bake ~12 minutes.
For the Coconut-Caramel Topping:
- Put the coconut in a large bowl and top with the caramel sauce.
- Stir mixture together until even (add more caramel if needed).
- Spread the mixture over the cooled crust.
- Use a cookie cutter to cut out the Samoas.
- Either snack on the scraps or make them into Samoas Truffles (scroll below the chocolate drizzle instructions!)
For the Chocolate Drizzle:
- In a small microwave-safe bowl, add the chocolate and microwave at 30-second intervals, stirring between each one, until melted. Let cool slightly.
- Scoop chocolate into a piping bag or sandwich bag and snip a tiny corner. Drizzle the chocolate over the Samoas then refrigerate for ~20 minutes or until firm. Serve!
For Samoas Truffles:
- Crumble the leftover Samoas dough and knead into a ball.
- Break chunks off the kneaded ball and roll into smaller balls.
- Use leftover melted chocolate and drizzle it over each truffle. Refrigerate to firm the chocolate.
This recipe is: low sugar, gluten free, vegan!