Vegan samoa truffles

In case you missed it, the Girl Scouts are coming to the dark side. And by the dark side … I mean they’re now offering a vegan cookie. That’s right, vegans all over rejoiced as we learned the Thin Mints we grew up knowing and loving are now VEGAN. It even says so right on the order form.

So last week I was headed into a grocery store to get my coffee fix on, when I passed a table of Daisies selling girl scout cookies. FYI, these gals are getting high-tech these days. They have little things that connect to cell phones which allows them to take CREDIT CARDS. Yep, long gone are the days of needing cash! Anywho, I decided to do my part and bought a couple boxes of Thin Mints.

And while these cookies are as delightful as I remembered them, there was still something missing. The samoas, or now-named, caramel delites. See, when I was a kiddo I had a pretty strong aversion to coconut. It wasn’t the flavor of it, but the weird texture. Eventually I grew to love all things coconut, but then I chose the vegan lifestyle and have been without these delightful cookies for nearly seven years now.

Last year I made a seriously amazing vegan bar version of the coconut and caramel Girl Scout cookie, but it definitely was a labor of love. So this year I set out to make something simpler — both in making and eating. And alas, I give you these six ingredient vegan samoa truffles.

These little balls of Heaven are absolutely amazing, and seriously, ANYONE can do these.

(I often have the sauce made up due to my love of fancy schmancy coffee drinks, but if you don’t, you can use my vegan caramel recipe!)

Vegan samoa truffles
(Makes about two dozen)
One package of vegan vanilla creme cookies (like golden oreos).
4 ounces of vegan cream cheese
1/2 cup vegan caramel sauce
1 cup vegan chocolate chips
1/2 TBS coconut oil
Shredded coconut

In a food processor, blend up one package of vanilla creme cookies. Place in a medium bowl and mix in vegan cream cheese. Roll into one-inch-sized balls and place on a cookie sheet with wax paper. Stick in the fridge overnight.

In a microwave-safe bowl, melt chocolate chips and coconut oil, stirring frequently and until melted. Using your hands (if you like to get messy) or a skewer, dip the balls into the melted vegan chocolate and then place back on the wax paper. Sprinkle some coconut on top.

Stick back in the fridge until the chocolate coating hardens.

Share with friends because you’ll eat them all if you don’t!

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