No-Bake Caramel Delites (Vegan + GF)


Bite into these ridiculously delicious no-bake caramel delites that are vegan, gluten-free, and refined sugar free! They taste so similar to the Girl Scouts version but pack a lot more nutrients. 

Caramel delites top my list of favorite Girl Scout cookies, but they’re not very nutritious, can be pricey, and are not always available throughout the year. I purchase them every year and finish the box within a few days! This isn’t the best idea because as I scanned the ingredients list, I saw that there were many preservatives and refined sugars that aren’t great for health. Although it is a guilty pleasure, I figured that I could make my own in a healthier way so that I could get health benefits and save some money! The ingredients in this cookie are “clean”, meaning they’re minimally processed. The main ingredients are dates, coconut flakes, coconut flour, and dark chocolate so I have highlighted the nutrition benefits of these ingredients below:

Dates: Source of antioxidants, can help lower blood pressure, cholesterol, and sugar levels. High in vitamin A, B, C, and K which are essential for eye health, cell generation, increased immunity, and blood clotting, respectively.

Coconut: Helps lower blood sugar, cholesterol, and blood pressure and can help promote satiety. Great source of fiber and healthy fats.

Dark chocolate: Helps decrease LDL (unfavorable) cholesterol, blood sugar levels, great source of antioxidants which fights against cancer-causing oxidative particles. Can improve brain function and improve heart health.

I shared these cookies with my family, who like caramel delites, and loved them! They are seriously delicious and addictive so get cooking! By the way, I recommend purchasing dates and coconut flour in bulk. It is much cheaper and can be used in many healthy alternative recipes.

No-Bake Caramel Delites (Vegan + GF)

yield: 10 cookies


  • 3/4 c. dates, soaked in hot water for 10 min. (I used deglet noor dates)
  • 1 c. unsweetened toasted coconut flakes
  • 2 tbsp. coconut or almond flour
  • 1-2 tbsp. date water
  • pinch of salt
  • 1/3 c. dark chocolate chips
  • 1 tsp. coconut oil


  1. In a high-speed blender or food processor, blend the dates, coconut flakes, coconut/almond flour, date water, and salt together.
  2. Pour the mixture out onto a non-stick baking sheet or piece of parchment paper and press down the mixture  and flatten it. The thickness of the mixture should be about 1/2 cm. but can be adjusted based on personal preference.
  3. Place the flattened dough into the freezer and allow to set for about 5 min.
  4. In a small bowl, microwave the chocolate and coconut oil together for 30 sec. Mix the chocolate together and microwave for an additional 10 sec. if there are still chocolate clumps in the mixture. Set aside.
  5. Remove the dough from the freezer and cut using a bottle or a circle cookie cutter, cut out the cookies. Use a large straw to cut out the middle circle OR it can be carved out by hand with a knife! If you do not have a bottle or cookie cutter, you can shape the circles manually by hand.
  6. Dip one side of the cookie in the melted chocolate and drizzle the top with chocolate. Place on the non-stick baking sheet or parchment paper and allow to set in the fridge for at least 15 min.

These cookies can last in the fridge up to 5-7 days when stored in an airtight container. They pair well with a cup of coffee or tea. I hope you enjoy this recipe!

*Nutrition facts are estimates

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