Best 3 Samoas Caramel Delites Gluten Free Recipes

GLUTEN FREE DAIRY FREE SAMOA ICE CREAM CAKE (AKA CARAMEL DELITES)

Steps:

• Thaw ice cream in the microwave until easily scoop-able (do not over melt to liquid state). Scoop into a 9 x 5 inch bread pan. Push down to avoid large air bubbles and create an even top layer. Place in freezer for 3 hours or until center is firm.
• Break cookies and place in a food processor. Coarsely chop to break up big chunks. Add melted coconut oil and processor until crumbs form. Pour crumbs over top of ice cream and gently press to form an even layer. Place back in the freezer for 1-2 hours or until firm.
• While cookie layer freezers, simply rinse out the food processor to remove large crumbs. Add dates and coarsely chop until small chunks form.
• Add hot water and allow mixture to sit for 5 minutes to rehydrate dates. Puree for 5 minutes or until smooth, scraping down the sides. Add coconut oil (no need to melt, the warmth from the dates should do it). Puree another 2 minutes until smooth scraping down the sides.
• In a small bowl fold in the shredded coconut and caramel. Set aside.
• Run the ice cream pan under warm water to loosen and flip ice cream cake (cookie crumbs side down).
• Quickly and evenly as possible, spread the coconut caramel over the entire ice cream portion of the cake. There will be a little left over coconut. Place back in freezer until ready to serve.
• Prepare the chocolate right before** serving. Melt the chocolate in small bowl or glass jar the microwave with coconut oil. Mix well and drizzle over the top of cake.
• Cut cake with a large sharp knife. Freeze any leftovers.
• Enjoy!

HOMEMADE SAMOAS (AKA CARAMEL DELIGHTS)

Steps:

• 1. Preheat Oven to 350 degrees
• 2. In a large mixing bowl, cream together butter and sugar.
• 3. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it's possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
• 4. Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough.
• 5. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
• 6. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
• 7. DIRECTIONS FOR TOPPING
• 8. Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
• 9. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
• 10. While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. Let chocolate set completely before storing in an airtight container.

SAMOAS (CARAMEL DELITES) (GLUTEN-FREE)

Steps:

• Cream together butter and sugar.
• Mix in flour, baking powder, salt and xanthan gum at low speed.
• Stir in vanilla. If dough is too dry, add milk 1 tbsp at a time. If dough is too sticky, add flour 1 tbsp at a time. I ended up adding about 3 tbsp extra flour.
• Roll dough to slightly less than 1/4" thick between two pieces of well floured parchment paper (I used sweet-rice-flour).
• Using a circle cookie cutter about 1.5-2" in diameter, make rounds out of the flattened dough. Use a knife to cut out the center of each round. The end result should look kind of like a flat doughnut.
• Reroll left over dough and continue making rounds until no dough remains. Keep rolling surfaces well floured.
• On a parchment lined baking sheet, bake cookies in preheated oven at 350F for 10-12 minutes or until the edges start to brown.
• When removing them from the oven, it is very important that you do not break them. They will be very fragile until they cool. Allow to cool completely before topping with caramel coconut mixture.
• Lower oven temperature to 300°F Spread coconut evenly on parchment lined baking sheet and toast for 20 minutes. Stir every 5 minutes until coconut is evenly browned. Cool on baking sheet.
• Unwrap caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stirring every 45 seconds or so until well combined.
• Fold in shredded coconut.
• Using a high quality silicone spatula, spread caramel mixture even onto cooled cookies. You may break the cookies doing this, but do not worry, the caramel will hold it all together when cooled. Reheat caramel mixture as necessary while spreading.
• Allow caramel mixture to set.
• Melt chocolate in microwave, stirring every 40 seconds or so to prevent scorching.
• Turn cookies upside down on parchment paper and spread a thin layer of chocolate on bottom of cookies. Transfer cookies top-down to fridge to harden chocolate before proceeding to next step.
• Using the remaining melted chocolate (or melt more), pipe topping onto cookies. I used a plastic bag with a small hole cut in the corner.
• Allow chocolate topping to harden before storing in airtight container.