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Healthy Samoas Chocolate Cups

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! 
Prep Time2 hrs 15 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, chocolate covered figs, girl scout, girl scouts, nougat
Servings: 14 cups
Author: Julie Rosenthal

Equipment

  • food processor
  • microwave or double boiler

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.