No Bake Samoa Bites (Printable)

Chocolate, caramel, and coconut come together in these irresistible no-bake bites inspired by the classic cookie flavor.

# What You'll Need:

→ Base

01 - 1 cup pitted dates
02 - 1 cup unsweetened shredded coconut
03 - 1/2 cup almond flour
04 - 2 tbsp cocoa powder
05 - 1/4 tsp salt

→ Caramel Coconut Layer

06 - 1/2 cup creamy almond butter or peanut butter
07 - 2 tbsp maple syrup
08 - 1/2 cup unsweetened shredded coconut, toasted

→ Chocolate Coating

09 - 3 oz dark chocolate, chopped
10 - 1 tsp coconut oil

# How to Make It:

01 - Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
02 - Combine pitted dates, shredded coconut, almond flour, cocoa powder, and salt in a food processor. Blend until the mixture achieves a sticky, crumbly texture that holds together when pressed.
03 - Scoop approximately 1 tablespoon of the mixture and firmly press into a compact ball shape. Slightly flatten each ball to create a stable base. Repeat until all mixture is used.
04 - Whisk almond butter and maple syrup in a small bowl until completely smooth and well combined. Fold in the toasted coconut until evenly distributed throughout the caramel mixture.
05 - Place a heaping teaspoon of the caramel coconut mixture on top of each flattened base. Press gently but firmly to ensure the topping adheres properly without breaking the base.
06 - Combine dark chocolate and coconut oil in a microwave-safe bowl or double boiler. Heat gradually, stirring frequently, until completely smooth and fully melted.
07 - Dip the bottom of each assembled bite into the melted chocolate, allowing excess to drip off. Return to the parchment-lined sheet. Drizzle remaining chocolate over the tops for decorative finish.
08 - Transfer the baking sheet to the refrigerator and chill for at least 30 minutes until the chocolate coating is completely set and firm to the touch.

# Expert Advice:

01 -
  • They taste exactly like the coveted Girl Scout cookies but take 20 minutes from start to finish
  • The food processor does most of the work, so your hands stay clean until chocolate dipping time
02 -
  • The base mixture needs to be pressed firmly or the bites will fall apart when you try to dip them
  • Room temperature chocolate coating sets up perfectly in the fridge but loses its temper if it gets too warm
03 -
  • Toast your coconut in a dry skillet over medium heat, stirring constantly until golden brown
  • Use a cookie scoop to get perfectly uniform base portions every time

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