Homemade Samoas

categoryDessert, Snacks

prep time15 minutes

cook time130 minutes

Ingredients

• 1 cup packed, pitted medjool dates
• 1 cup coconut flakes
• 2 scoops FlavCity Plant-Based Chocolate Peanut Butter Protein Smoothie
• 2 tablespoon almond milk
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1 cup chocolate chips

Directions

• Preheat the oven to 350F. Pour the coconut out on a baking sheet. Place in the oven for 6 minutes, stirring halfway through. Make sure to remove it as soon as it’s golden and toasted!
• Place the dates, FlavCity Protein Smoothie, almond milk, sea salt, and vanilla extract in a food processor. (You can add the coconut flakes in here if you like them more processed, or wait until the next step.) Process for a minute or so until it becomes paste-like. You may need to stop and separate the mixture if it forms a ball.
• Add the coconut and process another few seconds until everything is well combined.
• Using a silicone donut or muffin pan, divide the dough evenly into the pan, pressing into the molds firmly. If using a silicone muffin pan then create a hole in the middle with your finger. Place in the freezer for 2 hours until completely firm.
• In a glass bowl, add the chocolate chips. Heat over a double boiler and stir until smooth.
• Line a baking sheet with parchment paper. Remove the cookies from the silicone pan. Dip each one into the chocolate, enough to cover the bottom and up the sides a little. Then place on the baking sheet.
• Drizzle a little more chocolate over the top of each cookie. Then place the baking sheet in the freezer for 30 minutes until solid. Once the chocolate has firmed up, enjoy!