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Thursday, May 1, 2014

Gluten Free Girl Scout Cookie Cups!

Show me someone who doesn't love Girl Scout cookies and I will show you a liar. Girl Scout cookies are my ultimate weakness. I was so weak this year, that I did something I never do.. bought 2 boxes! Pretty bad for someone who is gluten sensitive! I wanted to make something similar to Samoa cookies(my favorite) that are not only delicious but healthy. These no-bake cups are so easy to make and will win over anyone. Enjoy! And make sure you share ;)

(paleo, vegan, gluten free)
Makes 6 muffin-sized cups

Crust Ingredients:
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1-2 pitted dates
  • 1 tablespoon coconut oil
  • 1/4 teaspoon vanilla bean(optional)
  • 1 tablespoon maple syrup 
Caramel Ingredients:
  • 1 cup full fat, canned coconut milk
  • 1 cup coconut palm sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt 
Filling Ingredients:
  • 1/2 cup homemade caramel(above)
  • 1/3 cup shredded coconut, toasted
  • 1 1/2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract 
Crust Process:
1. Line a muffin pan with muffin liners(6)
2. Add all ingredients to a food processor and pulse until mixture forms a dough.
3. Spoon dough into muffin liners and press until formed up the side.
4. Refrigerate for 15 minutes or until next step is ready.

Caramel and Filling Process:
1. Add coconut milk and coconut sugar to a medium sized saucepan.
2. Stirring constantly, bring mixture to a boil for about 5 minutes. Keep whisking!
3. Turn down heat to medium and simmer for 10 minutes, stirring frequently.
4. Caramel will thicken some, but thickens most after removing it from heat. Let caramel mixture sit at room temperature for 15 minutes.(This is when I added vanilla and salt!)
5. Whisk cooled caramel and then reserve 1/2 cup of caramel for filling.
6. Add shredded coconut, coconut oil, and vanilla extract to reserved caramel.(You will have extra caramel. You can use it on everything, including ice cream. Enjoy!)
7. Spoon filling on top of cups and then refrigerate cups for 20 minutes.
8. Melt chocolate chips and add to a piping bag or a zip-lock bag. Pipe chocolate over cups and add toasted coconut as you wish. 
9. Keep refrigerated or frozen. 

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