Vegan, Girl Scout Samoas

WE MADE A VEGAN VERSION OF ONE OF OUR FAVORITE GIRL SCOUT COOKIES!

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When the Super Bowl is on, you make raw-ish, vegan Girl Scout cookies. I’m pretty positive that’s what you do–these kind, or shortbread cookies. Either one. But you’ve already witnessed me throw down with my shortbread cookie recipe more than once. My mom used to buy boxes of the Girl Scouts Shortbread cookies all the time.  Those were her favorite.  She’d open the package, pinch 6-7 cookies between her thumb and index finger, stack them into a skinny glass, and douse them with milk.  Then she’d use the back of her teaspoon to crush the sogged cookies into a sweet cookie paste. Just thinking about it now, makes me crave her crumbled cookie cups.  

Some people go crazy over thin mints (never understood it), and some people, like Eric, swoon over Samoas–Which I love equally as much as shortbread. So because I’ve already satisfied my nagging cookie cravings (oreos, shortbread) I thought I’d give back a little, and satisfy one of Eric’s incessant desires. This recipe is more than vegan; it verges on raw. If you want to make it raw, just soak the dates overnight. I hadn’t prepped so far in advance to make them completely raw this time; however they were unquestionably packed with fiber and protein, so I felt amazing about eating every bit of them –well the ones that Eric would spare.

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Current Reading List: 

Wandering Mind, Not A Happy Mind by Steve Bradt- HARVARD GAZETTE -Heard about this article published a handful of years ago.  “People spend 46.9 percent of their waking hours thinking about something other than what they’re doing, and this mind-wandering typically makes them unhappy.”   And we can speculate this percentage has risen since 2010 in conjunction with the flood of internet culture…

The Seeds of Success: 4 Start-Ups Leading the Field in Agriculture by Heenali Patel-CNN African, female leaders changing the face of agriculture in Sub-Saharan African. I can’t say that I’m not completely inspired by these women!

Beyond ‘Aunt Jemima’: A Taste Of African-American Culinary Heritage– NPR

Michael Pollan’s “Cooked”: Delicious, If a Bit Rich by Tom Philpott MOTHER JONES-My question is why are we afraid of “richness”?  Cooking can be a creative and liberating activity. It can be magical, just based on the way a person chooses to perceive it.  Tracie McMillian calls cooking a “chore” in her short piece “Cooking Isn’t Fun”.  I, obviously can’t agree with her 100%.  Again, I don’t cook every meal, and sometimes it just isn’t something I want to do (like an artist who doesn’t want to paint).  That’s normal and fine to admit.  But reducing it to a two-dimensional activity to be hurried and gotten over with is insensible. I think that attitude verges on negligence. I love romanticizing the practice of cooking, whether it’s completely accurate or not; I think de-romanticizing something so powerful has more damaging implications, because it can turn us into a “fast-food” nation; who wants to do “chores” if they don’t have to?? Yes, certainly there are socio-political and economic factors to be considered–overall food access, etc., but honestly. I come from very small beginnings, I’m a college student, and it been more than once that I’ve turned a can of tomatoes and a can of beans into an enjoyable cooking experience.  

 Beyonce’s Radical Halftime Statement THE ATLANTIC – “…among the group of people she is directly addressing, many say “Formation” feels like something more than just a great pop song—it feels life-giving and maybe even revolutionary”… ME: #yes

Vegan Samoas
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Print Recipe
These delicious, homemade samoas are vegan and plant-based. They're chewy, filled with a gooey "caramel" made of sea-salted dates, topped with coconut flakes and the infamous chocolate drizzle!
Servings Prep Time
15-17 cookies 45 minutes
Passive Time
4 hours
Servings Prep Time
15-17 cookies 45 minutes
Passive Time
4 hours
Vegan Samoas
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
These delicious, homemade samoas are vegan and plant-based. They're chewy, filled with a gooey "caramel" made of sea-salted dates, topped with coconut flakes and the infamous chocolate drizzle!
Servings Prep Time
15-17 cookies 45 minutes
Passive Time
4 hours
Servings Prep Time
15-17 cookies 45 minutes
Passive Time
4 hours
Ingredients
Servings: cookies
Instructions
  1. In a medium sized bowl, place the pitted dates inside and cover them with boiling water. Set aside for 20 minutes. (If you want this recipe to be raw, just soak the dates overnight instead).
  2. In a blender, blend the dates with the sea salt and vanilla. Add 4-5 tablespoons of the liquid the dates were soaking in, 1 tbsp of the water at a time, until it forms a smooth sticky paste.
  3. In another large bowl, using your hands, combine the almond meal, flaxseed, maple syrup, vanilla, sea salt and coconut cream. Form into a ball.
  4. Roll the ball out into 1/4" thickness and using a 2" cookie cutter, cut the cookies. Roll back into a ball, and then continue this process until all the dough is used. Transfer the cookies to a lined baking sheet. Using a smaller cookie cutter, cut 1/2" circles out of the middle of each 2" round.
  5. For traditional-looking samoas, transfer the date "caramel" to a medium sized bowl, and combine with the shredded coconut. (I left them separate because I thought they looked prettier)
  6. Spread the coconut caramel onto each cookie, and then place in the freezer for 1 hour until they set up.
  7. In a medium-sized microwave-safe bowl, melt the chocolate chips and the almond milk in the microwave. Whisk together until smooth and runny.
  8. Remove the cookies from the freezer and carefully dip the bottoms into the melted chocolate using a fork or your fingers. Place them upside down on a cooling rack, and put them back into the freezer for another 30 minutes to allow the chocolate to harden completely
  9. Remove the cookies from the freezer and flip them over. Transfer the rest of the melted chocolate to a ziplock bag, cut a small tip off the bag, and drizzle the the melted chocolate over each cookie in a striped pattern. (Of course, you can also use a piping bag)
  10. Place the cookies back into the freezer for 20-30 minutes to allow the chocolate to set up. Serve with milk!
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