Healthy Vegan Copycat Girl Scout Caramel DeLites
If you're a fan of Girl Scout cookies but are looking for a healthier and vegan-friendly alternative, you're in luck! This Healthy Vegan Copycat Girl Scout Caramel DeLites recipe is the perfect solution. Made with wholesome ingredients, this recipe puts a nutritious spin on the classic cookie while still delivering that delicious caramel and coconut flavor you know and love.
Servings: 17 cookies
Calories: 244kcal
Equipment
- 1 food processor
- 1 lined, sheet pan
- 1 small glass bowl
- 1 small saucepan
Ingredients
- 3 cups toasted, unsweetened coconut
- 2 cups soft dates, pitted
- 4 tablespoons creamy almond butter
- 3 tablespoons coconut flour
- 1 cup chocolate chips
- 1 tablespoon coconut oil
- optional: Add a tablespoon of maple syrup to the melted chocolate if you would like it sweeter.
Instructions
- *Make sure you are using soft dates. If not, stop here and cover the pitted dates in water and allow them to sit in a bowl for at least 4 hours or overnight in the fridge. Once you are ready to use them, drain the water.
- Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone mat.
- Toast the coconut flakes. Spread the coconut into an even layer. Cook for about 5-6 minutes. Once you reach 5 minutes, watch it closely until the coconut looks light brown to golden brown and is lightly toasted.
- To make the cookie base, add the following to a food processor: Cooled and toasted coconut, soft dates, almond butter, and coconut flour.
- Use your hands to mold the cookies into circles about the same size as an actual Caramel DeLite. Lay them out on parchment paper with a pan or plate underneath. (Use the same piece from toasting the coconut, as long as it has cooled back down to room temperature.) You can either place the cookies into the freezer for about 30 minutes to make them easier to work with, or if they are easy to handle move to the next step.
- Use the end of a chopstick to press a hole through the center of the cookie.
- Use a double broiler to melt the chocolate chips and coconut oil. Once the chocolate chips have completely melted, carefully remove the hot bowl from the stove and place it on a pot holder.
- Dip the bottom portion of the cookies into chocolate and then set them back onto the parchment paper
- Pour the remainder of the melted chocolate into a sandwich ziplock bag. Cut the corner of the bag slightly to allow the chocolate to flow out, but just a little bit. Drizzle the chocolate in lines over the tops of the cookies to resemble the real deal.
- Place the cookies into the fridge for at least one hour and enjoy.
Notes
I have not tried any other variety of nut butter for this recipe but I am sure cashew or sunflower butter will work just fine.
You can melt the chocolate in the microwave as well. Just be sure to heat it up in 10-second increments and stir until everything is thoroughly melted.
Nutrition
Serving: 1cookie | Calories: 244kcal | Carbohydrates: 25g | Protein: 2g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 9mg | Potassium: 268mg | Fiber: 5g | Sugar: 19g | Vitamin A: 26IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg