The Autoimmune Protocol is restrictive, but it doesn’t have to be flavorless and boring! If you can get a bit creative in the kitchen, your imagination is really the limit!
In comes my AIP and paleo version of Samoa cookies. They’re carmely, coconutty, and “chocolatey”!
I hope you enjoy them as much as Glenn and I do!
A bit of advice... keep these suckers frozen in the freezer and take 1-2 out the night before. This way you don’t go eating the whole batch, because believe me, it’s super hard not to lol
This recipe is nutrient dense, Autoimmune Protocol (AIP) friendly, grain free, gluten free, nut free, egg free, dairy free, paleo, primal, vegetarian, & even has a vegetarian/vegan option!
What Makes this High-Vibing Food?
First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
This recipe contains an option for using chocolate, which works to stimulate and replenish the third eye chakra.
This recipe is full of healthy fats and oils, which supports the sacral chakra.
This recipe is high in fiber, which supports all three of the lower chakras as it aides in the movement and flow of bulk during the digestive processes.
Contains iron & calcium, which are supportive for your root chakra.
A Short Note on Swaps & Ingredients:
* While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well!*
Use the carob powder if you're sensitive to chocolate, legumes, caffeine or if you're in the strict phase of the AIP. You CAN also use raw cocoa powder (chocolate) if you're not sensitive or in the strict phase of the AIP.
Use the gelatin powder below if you're not vegetarian or vegan, as this is a product made from animal. You CAN replace the gelatin with agar agar if you're vegetarian or vegan and avoiding animal based products.
Equipment Needed to Create this Recipe:
food processor or high-powered blender
a wooden or metal chopstick or skewer
small mixing bowl
No-Bake Mini Samoa Cookies
(gluten free, vegan options, & AIP/paleo)
Prep time: 1-2 hours. Cook time: none Yield: about 30 cookies
1.5 cups toasted coconut shreds, unsweetened
1.5 cups pitted Medjool dates
1 tbsp. gelatin (use agar agar flakes for vegan/vegetarian version)
½ tbsp. coconut oil
1 tsp. cinnamon
2 tbsp. coconut mana
1-2 tbsp. coconut oil (you will have to play with this to get the consistency right. I use about 1.5 tbsp. most times)
1 tbsp. carob powder (you can use raw cocoa powder if you tolerate chocolate)
1 tsp. cinnamon
How to Create this Recipe:
Place the first 5 ingredients into a food processor and blend on high until a thick dough has formed. This can take up to 5 minutes. Scrape the sides down in between blending.
Once blended thoroughly, use hands to form small balls (about 1 tbsp. worth), then flatten them out into wafer shapes. Using a chop stick, poke a hole in the middle of each cookie. If the cookie begins to separate slightly, just mold it back together.
Place the cookies on a parchment lined baking sheet and pop them in the freezer for at least 30 minutes.
While the cookies freeze, make the “chocolate” glaze. To do this, add all ingredients to a small microwave safe bowl and pop in the microwave for 30 seconds to 1 minute. Once melted, stir to combine all the ingredients. Once your cookies have frozen, dip each cookie into the glaze to coat the bottom of the cookie.
Then place the cookie back onto the parchment lined baking sheet. Once you have coated the bottoms of all the cookies, use the remaining glaze to drizzle on tops of the cookies. You may need to make a second round of the glaze for this part.
Then pop them back into the freezer for 10 minutes. And you’re done! Keep these in the freezer or fridge.
If you toast the coconut flakes yourself, turn oven to 375 ° F and line a baking sheet with parchment paper, spreading the shreds out. Toast in the oven for just a few minutes, until the coconut begins to turn brown. Do not leave the oven, this very easily burns!
Serving Size: 1 cookie (based off of 30 cookies total)
Fat: 2 g
Carbs: 11 g
Protein: 1 g
*All nutritional information are estimations and will vary.