Samoa(ish) No-Bake Cookies

Well, it's that time again... Girl Scout Cookie season. Since switching over to the paleo lifestyle, I've managed to create my own version of the beloved Samoas with ingredients that suit my diet. Although they are not an exact replica, they're definitely a delicious substitute!

Base Cookie layer:

1/2 cup unsweetened shredded (dried) coconut

1/2 cup shelled walnuts

2.5 tablespoons melted coconut oil

2 tablespoons maple syrup

pinch of sea salt

Using a food processor, blend the shredded coconut until very fine. Add in the walnuts and sea salt, and blend again until very fine. Mix in the melted coconut oil and maple syrup until it becomes a doughy texture. 

Place dough between two pieces of parchment or wax paper. Roll out until about 1/4" thick. Place dough in the freezer until it becomes firm enough to handle. Remove the dough from freezer and use the cookie cutter of your choice to shape your cookies.

Chocolate layer: 

4.5 tablespoons cacao (or cocoa) powder

4 tablespoons melted coconut oil

2.5 tablespoons maple syrup

Be sure that your coconut oil is not very warm before mixing, otherwise the mixture will be too runny to create a nice chocolate layer. Whisk together all ingredients in a small bowl. Spoon a small amount and spread onto the base cookie layer.

(Save some of this mixture to garnish at the end.)

"Caramel" Coconut layer:

8 medjool dates

2 tablespoons melted coconut oil

1.5 tablespoons water

1/2 tablespoon cacao (or cocoa) powder

1/2 cup unsweetened shredded (dried) coconut

pinch of sea salt

Place medjool dates and water in a food processor and blend for a few seconds. Add in the melted coconut oil and continue until fully blended. Add in the sea salt and cacao (or cocoa) powder and continue to blend. Mix in the shredded coconut until fully blended - if it is too thick, add a little water and continue to mix.

Once mixed, spoon out desired amount and press down onto the chocolate layer of the cookies. 

Chocolate Drizzle:

Using the left over mixture for the chocolate layer - heat in microwave for just a few seconds until it becomes runny. Spoon a small amount and run back and forth over each cookie.

Voila! Paleo "Samoa(ish)" Cookies!

Enjoy!

Photography Credit: Aaron Homiak Homiak Photography 

So In Love...

For those of you that know me, it’s no secret how much I adore my husband. Although it feels like Valentine’s Day every day to me, it’s still nice to take one day and truly celebrate the love you share all year round. This year we decided to skip the main stream, cliché Valentine's celebrations and chose to stay in and cook a nice meal together. With some fine teamwork (and some added grumbling) this is the wonderful meal we came up with…

Seeing that we choose to eliminate all processed foods from our life, it was a simple decision for us – we’d much rather cook at home and enjoy the clean, whole foods we have available. Not only that, but we were also able to avoid having to drive anywhere, skipped the crowds, didn’t have to wait to be seated, and not to mention the time it would take the kitchen to prepare our meals. We had this all ready and at the table for ourselves in about 40 minutes. It turned out just as good as any restaurant food we would have ordered.

Here’s how we prepared our meal..

Lobster Tail:
Preheat oven to 375°
Cut out meat from lobster tail and place over the shell
Brush lobster meat with a mix of melted butter, garlic, salt, and pepper
Bake in oven for 25 minutes
Brush with another layer of the butter mix
Broil for approximately 3 minutes (until it begins to turn golden brown)

Spaghetti squash:
Cut spaghetti squash in half and remove seeds
Microwave face down for approximately 15-20 minutes (depending on size)
Flip back over and use a fork to scrape the inside of the squash into stringy “noodles”

‘Alfredo’ Sauce:
2 tsp light olive oil
1 can full fat coconut milk
1 package mushrooms
2 tbsp tapioca flour
Heat olive oil and mushrooms in a saucepan over medium heat – enough to soften mushrooms
Pour in coconut milk until warm
Whisk in tapioca flour to thicken
Pour over prepared spaghetti squash

Steak:
Cook steak in light olive oil over medium heat
Season with salt/pepper
Cook until desired doneness

This is the perfect combination for a date night at home.

Hope you enjoy!

Photography Credit: Aaron Homiak Homiak Photography