Today’s Samoa Truffles recipe is for all you Girl Scout Cookie lovers out there (myself included). I’m just going to come right out and say it: Samoa cookies are by far the best Girl Scout Cookie out there. Before I went vegan, I was obsessed with them. Luckily they are one of the easiest cookies/flavors to veganize! I was so excited when I got the idea for this Samoa Truffle recipe, because I knew that it could be done with simple and healthy ingredients!
I love recreating classic flavors in a healthy vegan way. If you’re interested in more healthy vegan treats, here are some of my recent favorites:
How to make healthy plant based Christmas cookies:
Alright, so I’ve been in the healthy recipe development world for a little bit now, and I am always discovering new products that are absolute necessities when creating healthy recipes. All of my desserts are vegan, oil-free, and refined sugar-free. This may seem crazy considering a majority of desserts are the complete opposite of this. It’s definitely taken some time, but I’ve finally figured it out! When making healthy substitutions like the ones seen in this Samoa Truffle recipe you have to keep in mind the nutrient you are swapping out. For example, I subbed out oil and butter for coconut milk here, because it is more nutrient rich and containers fiber. Same thing with sugar for dates. My rule of thumb is to try and always use ingredients that are as close to their natural state as possible.
How long do these Samoa Truffles keep?
If you’re looking for a healthy whole foods plant based Christmas cookie recipe that will keep in the fridge, this is for you! These Samoa Truffles keep for 2-3 weeks in the fridge, and even longer in the freezer! I love this, because they don’t dry out. They’re just as delicious on Christmas day as they were the day you made them!
How to make healthy vegan Christmas cookies on a budget:
Baking during the Holidays can be quite expensive. Trust me, I totally get it. I am on a budget for sure over here. Any way to save a couple bucks I’m in! Although healthy eating is not expensive if you do it right, it is bound to be more expensive during the Holidays. There are a couple tricks that I do to avoid spending absurd amounts of money over the holiday season when making recipes like these Samoa truffles.
First, I buy in bulk! Buying in bulk can either be a huge lifesaver, or it can be a giant waste of money. I’ve definitely bought things in bulk that I ended up not using. However I have also bought things in bulk and saved a ton of money. Here are some of my bulk favorites that I repeatedly restock:
Favorite ingredients to buy in bulk:
- Dates (Medjool and Khalas)
- Maple Crystals – “VEGAN10” for $10 off!
- Date Sugar
- Cashews -“VEGAN10” for $10 off!
- Almond Flour
- Cashew butter – “VEGAN10” for $10 off!
Second, make sure that you’re planning the right amount of cookies. I don’t know about you guys, but growing up my mom made an insane amount of Christmas cookies. She still does actually. Obviously this adds up. It is also a huge waste of food, because there’s always cookies leftover that nobody would eat. I avoid this waste by planning ahead of time. When you plan ahead you can really think about what you’re buying and therefore avoid unnecessary purchases. For example: this year I planned out all of my Christmas cookies and truffles in one weekend. This is a great way to do your research and find cookies you actually want. Hint: these vegan Samoa truffles should be on that list!
Ingredients for these Samoa Truffles:
- Full fat coconut milk
- Medjool dates
- Almond flour
- Vanilla extract
- Shredded coconut
- Coconut flour
- Plant based Chocolate
- In a saucepan combine the pitted medjool dates and the coconut cream. Cook until the dates have broken up, and the mixture has become thick and a caramel color. While still warm add to a blender and blend until smooth.
- In a double broiler (aka a metal bowl over a saucepan of boiling water.) add the chocolate chips.
- While the chocolate chips are melting, combine the remaining ingredients together with the date coconut mixture and stir until you get a thick mixture. Roll into balls and set in the fridge for 15 minutes.
- Remove the chocolate from heat as soon as it is melted. Dip the chilled truffles into the chocolate and set on a sheet of parchment paper. Top with some toasted coconut and set in the fridge/freezer until the chocolate has hardened (about 10 minutes in the freezer). Serve and enjoy!