I often find myself thinking outside the box. In this case, the said box is the one that contains Girl Scout cookies. I don’t even know how it popped into my head, but the inspiration behind this recipe started with Samoa cookies. If you’re not familiar with Samoas, they are made of caramel, chocolate and coconut. And since I’m more of a Thin Mint or Do-Si-Do cookie kind of girl, this was really a wild card pick. I do like chocolate and caramels and chocolate and coconut, so I went ahead with the concept. Here’s how I addressed the ingredient swaps: dates and maple syrup for the caramel; cocoa for the chocolate; canned coconut milk and toasted coconut, obviously, for the coconut. I eased my conscience about the coconut milk and syrup by using whole wheat pastry and oat flours. Do they taste like Samoas? Not really, but they came out mighty tasty . . . and it was fun trying. If you like the taste of chocolate and coconut, then give these a try. Make a batch of Somoa Muffins and make it a Vegi-curious day!
Makes 12 muffins
- 1/2 cup chopped dried pitted dates, soaked
- ½ cup applesauce
- ½ cup pure maple syrup
- 1 cup canned coconut milk
- 1 teaspoon vanilla or almond extract
- ½ cup cocoa powder
- ¾ cup whole wheat pastry flour
- 1 cup oat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup coconut, toasted (plus extra for top, optional)
Preheat oven to 350F. Place cupcake liners into muffin tin.
In bowl of food processor, process dates, applesauce and maple syrup until smooth. Add in coconut milk and extract. Set aside.
In large mixing bowl, whisk together cocoa powder, whole wheat and oat flours, baking powder, baking soda and salt. Add coconut and toss.
Add wet ingredients to dry and stir until combined. Using an ice cream scoop, portion batter into lined muffin tin. (At this point you can press the extra toasted coconut onto the tops of the muffins.) Bake for 20 to 24 minutes. Remove to cooling rack.
30 Mar 2016