Monday, February 10, 2014

Who Likes Girl Scout Cookies?

I hear that it's Girl Scout cookie time.  And you know we all have at least one favorite.  But never fear, clean cookies are here!  I have two favorites:  Thin Mints and Samoas.  I just couldn't go another season without finding a way to clean these up!  In order to avoid copyright infringement, or any other legal troubles, I have renamed them, of course!  But you know what I mean!!  These are raw, so that means they take just a few ingredients and even less time to make!


2 cups unsweetened shredded coconut
12 soft Medjool dates
1 tsp vanilla
1 TBSP almond butter
1 tsp coconut sugar
2 tsp honey
1/2 cup dark chocolate chips
1/4 cup toasted coconut

Blend the 2 cups of the coconut, dates, and vanilla in food processor until you can mold it with your hands.  Roll it out in about 3" snakes (depends on the size of cookie you want), then form into a circle. Flatten them out a little. (If you prefer, you can roll each piece into a ball and flatten and then poke a hole in the center.)   Put the cookies in the fridge to chill and firm up.

Make caramel: With a rubber spatula, blend together almond butter, coconut sugar, and honey until smooth. Spread it on the bottom of the cookies.  Place in refrigerator or freezer until very firm.  Then dip in chocolate!  (The caramel is not yet an exact science.  I have tried cooking it a little but that makes it too hard.  If you come up with a better way please do let me know!)

Melt chocolate chips.  Dip bottoms of cookies into chocolate and allow to cool, chocolate side up.  When chocolate is hard, flip the cookies over and drizzle a little more chocolate on the top.  Then lightly sprinkle with toasted coconut.

To make toasted coconut, I just spread it out on a pan and put it in the toaster oven on "toast" for a few minutes, watching it closely.

Thinner Mints

12 soft Medjool dates
3 TBSP cocoa powder
1 cup almonds or walnuts
1 tsp peppermint extract, more or less to taste

Coating, if desired
1/3 cup dark chocolate chips
1 tsp peppermint extract, more or less to taste
1 tsp coconut oil, if needed

Blend dates, cocoa powder, and nuts in food processor until it is a very thick dough.  The nuts should be barely noticeable.  Add peppermint extract to taste, and process again.  Roll into balls.  Flatten between parchment paper. If coating with chocolate, melt chocolate chips.  Add peppermint extract to chocolate and stir thoroughly.  If the chocolate is not thin enough, stir in a little bit of coconut oil.  Using a spatula, "paint" both sides of the cookie with a thin coating of chocolate.  Allow to cool.  These can be kept in the freezer or refrigerator.

Now that I have made these, I find out that I am the only one at home who likes chocolate and mint together.  How convenient is that?!  What kind of cookies do you like?  Whatever it is, Keep it Clean!

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