happy Thursday babes! let’s celebrate the last couple of days of 2021 with Easy Vegan Samoa Cups! one of the best desserts that is on my blog to be honest. Samoa cookies were some of my all time faves and recreating a vegan, healthier cup version has been so fun!
you don’t want to sit on this recipe y’all, it’s a MUST make. also, i made this recipe SUPER easy for you!
the cookie base is made with only 6 ingredients and you add the dough to parchment muffin cups.
then, the cookie layer bakes in the oven for 25 minutes total. once the cups cool down, you can add the caramel coconut filling, which is beyond addicting by the way.
again, it’s really easy to make and all you need is a food processor. the filling does not have any added sugar as it’s sweetened with dates.
also, for the cookie base, i used lakanto, which is a 1:1 monkfruit sweetener, but you could totally use cane sugar.
ah but the caramel layer, oh my GOODNESS. from dates, to heavy coconut cream, slivered almonds, almond butter and more, it’s fabulous.
i happened to have a little leftover from the recipe and was honestly shoveling it into my mouth at an alarming speed lol.
that’s how good it is, seriously, if you have leftover, i would keep it and use as a spread for anything.
then ya need that chocolate drizzle on top, we cannot forget that part! just melt some chocolate chips with coconut oil or vegan butter and go to town.
you don’t have to stop at a drizzle, actually, you could just add a thick chocolate layer, but ya know, was trying to emulate samoa cookies here.
the samoa cups hold up really well in the fridge and freezer, but if you’re storing them in the freezer, the cups have to thaw quite a bit before you eat them.
whatever works! either way, i don’t think they will last very long lol, especially if you take them somewhere, like to a get together.
people will want the recipe, i promise you that. plus, the samoa cups are so portable! keeping them in parchment muffin cups was the move.
here is everything you need to make my Easy Vegan Samoa Cups
- almond flour
- coconut flour
- coconut yogurt (used kite hill)
- vanilla extract
- vegan butter
- cane sugar or a 1:1 sugar free sub like lakanto
- medjool dates
- heavy coconut cream
- dairy free milk
- slivered almonds (or whole)
- almond butter
- shredded coconut
are you going to make my Easy Vegan Samoa Cups?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Easy Vegan Samoa CupsCourse: Bites, DessertsDifficulty: Easy
- cookie base
1/3 cup coconut flour
1 cup almond flour
1/4 cup melted vegan butter
1/4 cup monkfruit 1:1 sub or cane sugar
1/3 cup coconut yogurt
1 tsp vanilla extract
- caramel layer
10 medium/large pitted medjool dates
1 tsp vanilla extract
1/4 cup heavy coconut cream
1/8 cup dairy free milk
3/4 cup shredded coconut
1/2 cup runny almond butter
1/2 cup slivered or whole almonds
- chocolate drizzle for topping
- preheat the oven to 350 degrees.
- mix the cookie base ingredients in a bowl and then add about 1.5 tbsp worth to parchment paper muffin cups.
- bake at 350 degrees for 25 minutes and then cool completely.
- blend the caramel ingredients in a food processor until a thick and grainy consistency forms. then, add to the top of the cookie bases.
- freeze for about 30 minutes. melt some chocolate chips with coconut oil or vegan butter and drizzle on top.
- place the cups to set in the freezer about 30-45 min and enjoy! store in the fridge or freezer in an airtight container. thaw before eating if stored in the freezer.