I thought I would switch things up here a little bit and share one of my absolute favorite healthy food bloggers that I actually started following WAY before I entered the world of blogging myself. If you follow me on Instagram, she comes as no surprise, but Brittany from Eating Bird Food is hands down one of my favorites! While I have made countless dishes of hers (her recipes are mainly vegetarian which I love), one of my most recent favorites is her healthier take on the yummy Girl Scout Samoas (sharing photos below). Matt was SO skeptical when I told him that I made these, they were only 4 ingredients and I swore tasted like the real deal, but after he tried one, he too was hooked!
You all know this past month my sweet tooth has been on another level, but I have been trying to “tame” it with healthier alternatives. Brittany shares a bunch of ideas for healthier Girl Scout alternatives and I am dying to make these Tagalongs next.
Preheat oven to 400 degrees. Spread shredded coconut onto baking sheet for toasting. Place in oven for 5-10 minutes until the coconut is light brown. Make sure to keep checking, coconut can burn easily and you don’t want that!
Add dates and coconut to food processor. Pulse until combined and can form a ball.
Remove from food processor and roll about 1-inch size balls using your hands and then flatten into a cookie shape. Use your finger, straw or chopstick to form a hole in the middle of the “dough”.
Place cookies on a sheet lined with parchment paper and place in the freezer to harden up a bit. I placed them in there for about 20 minutes.
When it is close to the 20 minutes, add chocolate and coconut oil to a microwavable safe bowl. Microwave in small time increments, stirring in between until all the chocolate is melted. Dip each cookie to cover the bottom in chocolate, then place back on parchment paper. Drizzle remaining chocolate on top of the cookies and pop back in the freezer for 20-30 minutes.