Loving this for so many reasons… obscenely easy to make (gotta give it up for the NO BAKE factor), delicious WITHOUT a ton of added processed sugar and, of course, they spot on taste like samoa girl scout cookies. Which, by the way, are my all time favorite girl scout cookies. I mean, I used to eat a box in one sitting when I was an adolescent teenage girl. Blame the hormones I guess. This is definitely a delicious, healthier alternative to the classic fave.
Ingredients for Base:
- 1 cup raw walnuts
- 1 cup unsweetened shredded coconut
- 1 cup almond meal
- 1/4 cup maple syrup*
- 2.5 tbs melted coconut oil
- 1/4 tsp salt
Ingredients for Middle Layer:
- 1.5 cups dates, soaked in hot water for 10 mins & pitted
- 1/3 cup full fat coconut milk
- 1/8 tsp salt
- 1.5 cups unsweetened shredded coconut
Ingredients for Top Layer:
- 1.5 cups dairy free chocolate chips
- 2 tsp coconut oil
Line an 8×8″ brownie pan with parchment paper. In a food processor, pulse the walnuts and coconut shreds until they resemble crumbs. Add the almond meal, maple syrup, oil and process until a dough forms. Transfer to the baking pan and press down evenly.
After soaking the dates, drain and dry with paper towel. Place them in the food processor and pulse until a paste forms. Add the coconut milk and salt, and process until smooth. Add the shredded coconut and pulse until just combined. Transfer to the baking pan and spread it out evenly. Place pan in freezer.
Place the chocolate chips and oil in a small pot and melt on low heat until smooth — constantly stirring. Remove pan from fridge and pour melted chocolate over, spread it out evenly using a rubber spatula. Place back in the fridge for 1 hour or until chocolate has set.
Slice bars into desired size. Store leftovers in an airtight container in your fridge.
Notes: *Any liquid sweetener will work, i.e. honey (but will no longer be vegan).