Copycat Samoas

Copycat Samoas

Ingredients:

1 ½ cups shredded raw sweet potato

1 ½ cups finely shredded unsweetened coconut

1 ¼ cups almond flour

¼ cup coconut flour

½ cup finely chopped walnuts

½ cup coconut sugar

1 tsp. sea salt

½ cup unrefined coconut oil , solid

½ cup raw unfiltered honey

½ cup warm water

1 egg

1 tsp. vanilla extract

1 dark chocolate bar (non-dairy and at least 75% cocoa, Paleo preferred)

1 tsp. coconut oil (to be added to chocolate)

Directions:

Preheat oven to 350 degrees.

Grate the sweet potato using either a box grater or food processor. Place in a large mixing bowl.

Mix in remaining ingredients (except for chocolate and remaining 1 t. coconut oil) with your hands (this will melt the coconut oil). Once well combined, use a 1/4 cup measure to scoop your mix and roll into balls. Flatten the balls slightly to form patties. You will have about 18 patties.

Bake for 30-35 minutes. Top and edges will be slightly browned when done, and center will still be soft . Let cool on the pan for about 30 minutes.

While cooling, melt chocolate and remaining coconut oil in a double boiler, stirring constantly until there are no lumps.

Once cookies are fully cooled, place a sheet of parchment paper on  the countertop. Dip the flat bottom of each cookie in chocolate and place on the parchment. Once the bottoms are all dipped, drizzle remaining chocolate over the tops of the cookies. Allow the chocolate to harden before serving by placing the cookies in the refrigerator. Store in an air-tight container in the fridge for up to 7 days and in the freezer for up to 6 months.