Raw Paleo Samoas
Yield: 24 cookies
Active Time: 35 minutes
Total Time: 1 hour and 15 minutes
For the coconut caramel:
12 medjool dates, pitted
1 1/2 teaspoon sea salt
1/2 cup raw cashews
1/2 cup unsweetened almond milk
1/2 cup maple syrup
2 teaspoons vanilla extract
1 1/2 to 2 cups shredded coconut
Place all ingredients in a food processor fitted with the blade attachment. Process until the mixture comes together. Evenly press dough into 1/4-inch thick layer on a parchment-lined baking sheet. Freeze for 20 to 30 minutes. Remove from freezer and cut into 2-inch circles with a cookie cutter. Then cut out the center using a smaller cutter or the back of a piping tip. Freeze again.
Make the coconut caramel
Place everything but the coconut in a food processor and process until the mixture is homogenous and creamy. Transfer to a bowl and stir in 1 1/2 cups coconut, adding more if needed until the mixture feels thick. Press on top of cookies, then place the baking sheet back in the freezer.
Make the chocolate coating and finish the cookies
Stir together all the coating ingredients in a medium-sized bowl until smooth. Dip bottom of each cookie in coating, then place on a parchment-lined baking sheet. To finish, drizzle remaining coating over tops of cookies with a spoon. Let chocolate set in fridge before serving.