Girl-Scout Cookie Truffles (Paleo)
I have a love/hate relationship with girl scout cookies. I was girl scout for years, my mom was Cookie Mom… I have fond memories of a time when cookies weren’t $4 a box and were actually filled full with cookies. This was also a time where I could eat a box in its entirety, and the only consequence was the sugar high that lasted for what felt like a lifetime.
I tested that theory a few years ago, and those days are definitely over. I think the metabolic cut-off for that is about age 11.
I can recall. It was a rainy day, and I had just left my part time job at a clothing store. It was situated right next to a high end grocery store, which every girl scout knows is the mecca of selling cookies. I was hungry, my feet hurt, and the sweetest little Brownie, vest covered in patches she had earned, asked when the last time I had my favorite cookie was.
You’re good, I thought. This little girl’s sales tactics are aggressive.
“Too long”, I said. Out of respect, I bought a box of Caramel Delites, or “Samoas” as other regions know them.
I ate the whole box as I drove home. I still feel guilty when I think of that.
In my pursuit to recreate this cookie, but a much healthier version, my little truffle bites were born. This cookie is refined-sugar and guilt free. Added bonus: it’s vegan! If you miss the cookie but don’t have a crazy sweet tooth (I don’t), you can use the darkest chocolate available to balance out the coconut palm sugar. It’s absolutely delicious.
There’s really something to be said about all the silly things we feel guilty for. As you read this, you might think I’m crazy for feeling guilty about eating one box of cookies, 6 years ago. Then again, there’s probably things that everyone holds onto, feeling guilty, when from the outside it may seem quite silly. Though this cookie recipe may be small and simple, take it with a grain of salt (literally! Salt is so good on these things) and move forward from whatever little things make you feel guilty. It does you no good, harboring all these shameful thoughts about even the smallest of things…. if it’s so small, why not just chuck it and start over?
Paleo/Vegan “Caramel Delite” Bites
Prep time: 45 min
Cook time: n/a
Yields 10-12
Ingredients
- can full-fat coconut milk
- ¾ cup coconut sugar
- 2 tsp vanilla extract
- 2 cups unsweetened shredded coconut
- 1 cup dark chocolate chips, vegan certified
- ½ tsp course Himalayan sea salt
Instructions
- In a medium sized saucepan, combine the coconut milk and coconut sugar. Bring the mixture to a boil over medium heat, stirring frequently.
- Once boiling, turn the heat to low and let the mixture cook slowly. Continue to stir frequently, until reduced to a thicker, syrupy texture.. this should take about 30-35 minutes. It will continue to thicken as it cools. Remove from heat and stir in salt and vanilla extract. Set pan aside to cool. (side note – once cooled, this can be stored in a jar for up to two weeks, wahoo!)
- Combine shredded coconut in a bowl with caramel sauce until mixed thoroughly. Place mixture in the freezer for 30 minutes, until it has solidified.
- Melt chocolate using double boiler. If not available, heat on VERY low heat right in a saucepan with a smidge (1/2 tsp) of coconut oil, so that it won’t stick or burn.
- Meanwhile, scoop out about 1-2 tablespoons of the coconut mix, and shape into a ball in your hands. Place on cookie sheet. Repeat with rest of mixture, leaving 1-2 inches of room between each ball.
- Once all the balls are formed, pour a spoonful of the still-hot chocolate over each, ensuring the chocolate spreads evenly… it may pool down the side, which is fine. Once all are covered, you could garnish with extra shredded coconut, or salt.
- Place back in the freezer for 10-15 minutes to allow to dry before serving. If storing long term, they really only need less than 5 minutes to thaw before you can eat them.
Enjoy!
-S
I loved making these in college. I was too broke for crab meat, but my mom would send me back to school with giant zucchinis and told me to get creative. Looking back at that, having my budget limiting me to mashed potatoes, couscous and macaroni and cheese may not have been so bad. I had to get really creative to eat healthy, and it’s pretty hard to do that when you have Whole Foods taste on a budget provided to me by my mom’s small installments of Giant store gift-cards… she didn’t trust me with cash for fear of it going straight to the bar. This was not an unrealistic concern.
This recipe, while it has no true cultural ties to celebrate and lacks an inherent spiritual message within the food itself, is about having help when you need it. There’s always extra helping hands in the kitchen on Sundays, but sometimes it’s good to just let Bri (or Jesus) take the wheel and make the dessert. Let people shine where they will and share the responsibilities – it makes it easier on everyone 🙂 This recipe is broken up into 3 parts – the crust, filling and topping. Since most of this needs to cool, separately, I try to do whatever I can while each is set aside.
The Divine Kitchen 