Remember those Girl Scout cookies? This is my take and then turned into a no-bake chocolate cup. These Healthy Samoas Chocolate Cups use only 6 whole food ingredients, including the chocolate! The best part is the nougat center made with ingredients such as pumpkin seeds, dates, and coconut. These chocolate cups are sugar-free and only sweetened with fruit!
There are a variety of chocolate cups out there in the world. Options such as chocolate-covered chocolate cups, chocolate covered fruit in cups, chocolate crunch cups, chocolate filled with cherries, almond butter cups, peanut butter cups, date caramel cups, matcha cups, coconut cups. But I haven’t seen chocolate cups with just the nougat inside. Or one that tastes like cookie dough.
The middle is the best part!
My original goal was not this creation. I set out to make something completely different and instead my creativity took me to another plane and I birthed a nougat that tasted like a Girl Scout Cookie! Healthy Samoas Girl Scout Chocolate Cups were born. No-bake, healthier, using real foods to boot.
I always loved Girl Scout Cookies, who doesn’t? I think that scene in the 1989 movie Troop Beverly Hills “It’s Cookie time, cookie time, cookie time-cookie-time…”, starring Shelly Long sold me on Girl Scout Cookies.
The coconut combined with the sugary caramel always had my heart. Those cookies literally blew my mind in the taste and texture department. Then I went gluten-free. And then after years of health issues, I had to eliminate a lot of foods including most sugars. Enter my healthy rendition on this no-bake girl scout treat.
Why choose natural ingredients and no added sugar?
Using natural foods helps amp up the nutrient density of what you are eating. Suppose you eat white processed ingredients? That won’t get you full. White bread and white sugar have no added benefits for you. So you’ll eat them but you won’t get full. What gets you full are the protein, healthy fats, minerals, fiber, and vitamins found in the whole foods you are eating. Without all of those things what you are eating is purely for taste. Here at Goodie Goodie Gluten-Free, we create food that tastes good but also satiates you.
- Coconut can cure or aid in helping cure sugar cravings, lowers blood sugar, sweet all on its own.
- A delicious natural and sweet plant-based fruit sweetener, loaded with fiber and potassium, tastes like caramel.
- A great source of plant-based protein and minerals such as calcium, phosphorous, zinc, copper, magnesium, iron, and more!
Unsweetened Cacao & Dark Chocolate:
- Chocolate comes from the cacao bean and when left without sugar and milk is highly bitter and not tasty. However, if you use a bar that uses coconut sugar, stevia, honey, or maple syrup it tastes delightful while providing health benefits. The chocolate you consume must be higher than 69%. Dark chocolate long time benefits have health benefits from magnesium which promotes healthy sleep and muscle relaxation, to high levels of antioxidants.
What do you need to make these chocolate cups?
- All you need is a food processor and cupcake liners.
Want more chocolate cups, chocolate lover? Don’t forget to check these treats out too!
- OMG everything caramel crunch cups
- Homemade salted sunbutter cups
- Everything but the kitchen sink cashew butter cups
- Want to make this recipe in Lolipop form? This is such a fun recipe in a Lollipop!
Ready to rock?
Healthy Samoas Chocolate Cups
- food processor
- microwave or double boiler
- 1 cup pumpkin seeds unsalted
- 1/2 cup unsweetened coconut shreds
- 22 whole dates gluten-free
- 1/4 tsp sea salt or pink salt
- 4-5 bars dark chocolate bars gluten-free, sugar-free
- 1 tbsp coconut oil solid or melted / optional
- Ahead of time – pit and soak the pitted dates in warm/hot water for 1 hour at room temp)
- Once dates are ready, drain the water and add them to a food processor blending them until they form a soft mixture that will look like a nougat color. (2-3 minutes)
- Then in intervals add the pumpkin seeds, coconut, and sea salt into the food processor and blend until all ingredients are broken down and blended well. This will require you to open it up a few times and scrape the sides. You want a smooth texture, nothing too chunky.
- Scoop mixture into a container and freeze for an hour. If the mixture is still too sticky to form into balls, then freeze for longer.
- Melt the chocolate in a double boiler on medium heat or microwave. To thin the chocolate and make it easier to pour you can use up to 1 tbsp of coconut oil.
- Line a cupcake pan with foil cupcake liners. Spoon the melted chocolate into the lined cups, filling each about 1/4-inch full. Place in the freezer to set, about 10-15 minutes.
- Take a heaping teaspoonful of the nougat mixture and roll it into a ball. Flatten ball slightly and place it inside the chocolate cup. Repeat with the remaining nougat mixture until all are filled.
- Pour the remaining melted chocolate on top of the nougat mixture in the cups, being sure to cover it completely. This is where you may need to add coconut oil to your chocolate mixture to thin it out a bit before pouring it on top.
- Tap the pan on the countertop to even out and smooth the chocolate. Place in the freezer until set. Store these Samoas Cups in the freezer or refrigerator in a sealed container until ready to eat.
- If you want a more moist center, then you will want to soak half of the pumpkin seeds for 6 hours, drain them and then add that half to the food processor with all the other ingredients. This version creates a smoother inside.
- For a really creamy nougat soak the dates for 2 hours or more.
Love and no-bake Girl Scout treats!