Vegan Samoa cookies made with a fine cookie layer topped with date caramel, toasted coconut shavings and dark chocolate. Irresistible together with a delicious hot drink. Vegan and naturally sweetened.
One serving of date caramel according to this recipe
Heat oven to 175 degrees convection (195 degrees top/bottom heat) and line a baking sheet with baking paper or a permanent baking mat.
FOR THE COOKIE DOUGH Place flour, margarine, raw cane sugar, baking powder, salt, bourbon vanilla and plant milk in a baking bowl and work with your hands until a smooth dough forms.
160 g Spelt flour, 125 g Margarine, 50 g Raw cane sugar, 1 tbspn Baking powder, A pinch of salt, ¼ tbspn Bourbon vanilla, 15 ml Plant milk
Roll out on a floured surface and cut out cookies with a cookie cutter of your choice and place directly on the baking sheet. Bake for 10-12 minutes and remove from oven. Allow to cool completely.
Turn oven temperature down to 160 degrees. Spread shredded coconut on a baking sheet and toast for about 5 minutes. After 2 minutes, run a spoon through the tray so that everything is browned evenly. Remove from the oven and let cool.
½ Cup Coconut shavings
Melt dark vegan chocolate carefully over a water bath.
90 g dark vegan chocolate drops
FOR THE FINAL COOKIESTake one cookie each, spread with date caramel, sprinkle with coconut shavings and decorate with melted chocolate.
½ Cup Coconut shavings, One serving of date caramel according to this recipe
Allow chocolate to set and enjoy! Best straight from the fridge.