One of the most infamous Girl Scout cookies is the Samoa (also known as a Caramel deLite). Crisp cookies, coated in caramel, sprinkled with toasted coconut, and striped with a dark chocolate coating… what’s not to love?
The fact that it’s NOT vegan, that’s what.
As a vegan, it’s hard for me to get excited about Girl Scout cookie season because there are only a handful of cookies that are cruelty-free… and really, aside from Thin Mints, I don’t find anything of them particular mouth-watering or enticing.
Sometimes, you’ve just gotta take matters into your own hands. Now, I’m not a baker by any means, so I often look for no-bake and fuss-free recipes that incorporate ingredients I’ve already got in my kitchen.
This recipe for Vegan No-Bake “Samoas” was born on a dreary, overcast day in Tucson (which is rare) and when I was craving something chocolate-y.
All it takes is 5 simple ingredients! I’ve nixed the caramel that is traditionally found in a samoa (mostly because I needed to convince myself that this was a “healthy” alternative) and added peanut butter… because #protein.
In just a few minutes, you could be snacking on a tasty, sweet (and oddly, somewhat savory) treat!
Vegan No-Bake “Samoas”
Total Time: 10 minutes prep, 30 minutes setting
Servings: 16 cookies
- 16 classic round crackers (like these from Back to Nature)
- 1.5 cups of dark chocolate, melted (we love the morsels from Enjoy Life!)
- 1 c. shredded coconut
- 1/2 c. nut butter of choice (I used peanut butter)
- 1 tbsp. coconut oil
- In a medium mixing bowl, combine your coconut, coconut oil, and nut butter.
- Working one at a time, dip your round crackers into the melted chocolate and coat both sides. Top one side with a tablespoon of the coconut mixture. Repeat with all remaining crackers.
- Drizzle leftover chocolate on top.
- Set in the freezer for 30 minutes to harden.