Vegan Girls Scout Cookies- No Bake Samoas Recipe (Gluten-Free, Refined Sugar-Free)

Ingredients:

2/3 cup Walnuts

1/3 cup pecans

1/4 cup maple syrup

Pinch of salt and a splash of vanilla extract if desired

1/3 cup coconut flour

1 cup dates

2 tbsp maple syrup

1/2 cup unsweetened shredded coconut

One bar of dark chocolate (make sure it is vegan)

Method:

1. Using a food processor, blend walnuts and pecans until crumbly

2. Add 1/4 cups of maple syrup and process again until well combined. At this time you can also add salt and vanilla if desired.

3. Remove from food processor and place in a medium mixing bowl. Mix coconut flour into the mixture with a spatula.

4. Once combined into a dough, place on a flat surface. Roll out with a rolling pin until it is about 1/4 of an inch thick.

5. Use a glass or a round cookie cutter to shape the cookies. Cut out as many as will fit and then reroll the dough and repeat the process until all the dough is used up.

6. Use a bottle cap to cut out the center of each cookie.

7. Place cookies in the freezer for 15 minutes.

8. Meanwhile, in a food processor, blend dates until crumbly.

9. Add two tablespoons of maple syrup and process again until combined into a sticky dough.

10. Remove from food processor and place in a medium mixing bowl. Mix in shredded coconut with a spatula.

11. Once combined, place the mixture on a flat surface and divide into equal pieces. There should be one piece for each cookie you made. I was able to make nine with this recipe.

12. Shape each piece into a ring to place on top of the cookies. Set aside.

13. Melt dark chocolate bar in microwave in 15 second intervals until completely smooth. Be careful not to let it burn.

14. Remove the cookies from the freezer and dip the bottoms of each in the chocolate. Place them chocolate-side up on a tray and return to the freezer for five minutes.

15. After five minute remove cookies from the fridge and flip them over so the chocolate side is on the bottom.

16. Top each cookie with one of the date rings and shape them to fit.

17. Drizzle each cookie with the remaining dark chocolate.

18. Keep in fridge.