no bake vegan Samoas
these were a pain the neck to make however
it is yummy that’s all that matters
Recipe:
Base:
- 1 ½ cup of toasted hazelnuts, skin peeled
- 1 cup of shredded coconut (i used sweetened b/c this is all I have, but you can use unsweetened + maple syrup/agave to taste)
- 1 tsp of vanilla bean paste
- 3 tbsp maple syrup
- Caramel filling (this is double the amount you need.. half if you want i just make a big batch to use with oatmeal, smoothies etc)
- ~20-25 dates, soaked in hot water
- ½ cup shredded sweetened coconut
- up to ~¼ of hot water
- Chocolate topping and base
- 1 cup of dark chocolate, melted
Blend base together until fine crumbly mixture. Squidge into a rectangular shape into big pan lined with parchment paper. Stick in freezer for about 20 minutes. Make the caramel by blending dates, coconut, and water together. Should not be runny but a sticky paste. Stick in fridge. Take a round circular mold to cut out cookie from your chilled base. Makes about 12 if you reuse and form the leftover cutouts. Stick in freezer again about 20 minutes. Melt dark chocolate until smooth and silky. Take your circular base, add a dollop of caramel. Smooth with wet fingers or spoon. Finally, top with melted dark chocolate. Stick it in the freezer once more. enJOY!!! Keep in fridge or freezer.