No Bake Samoa Bites (Print Version)
Chocolate, caramel, and coconut bites inspired by Samoa cookies. Ready in 20 minutes with no baking required.
# What You'll Need:
→ Base Layer
01 - 1 cup pitted dates
02 - 1 cup unsweetened shredded coconut
03 - 1/2 cup almond flour
04 - 2 tablespoons cocoa powder
05 - 1/4 teaspoon salt
→ Caramel Coconut Topping
06 - 1/2 cup creamy almond butter or peanut butter
07 - 2 tablespoons maple syrup
08 - 1/2 cup unsweetened shredded coconut, toasted
→ Chocolate Coating
09 - 3 ounces dark chocolate, chopped
10 - 1 teaspoon coconut oil
# How to Make It:
01 - Line a baking sheet with parchment paper and set aside for later use.
02 - Combine pitted dates, shredded coconut, almond flour, cocoa powder, and salt in a food processor. Pulse until the mixture becomes sticky and holds together when pressed.
03 - Scoop approximately 1 tablespoon of the base mixture and press firmly into compact balls. Flatten slightly 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. Fold in the toasted shredded coconut until evenly distributed.
05 - Top each flattened base with a heaping teaspoon of the caramel coconut mixture. Press gently to ensure the filling adheres securely to the base.
06 - Combine chopped dark chocolate and coconut oil in a microwave-safe bowl or double boiler. Heat in 30-second intervals, stirring between each, until completely smooth and glossy.
07 - Dip the bottom of each assembled bite into the melted chocolate, allowing excess to drip off. Place on the prepared baking sheet. Drizzle remaining chocolate over the tops for decoration.
08 - Refrigerate the baking sheet for at least 30 minutes or until the chocolate coating is completely firm. Store in an airtight container in the refrigerator.
# Expert Advice:
01 -
- They taste exactly like the cookie you grew up selling door to door but ready in twenty minutes
- The ingredient list is short enough that you might already have everything right now
02 -
- These need to stay refrigerated or the centers will get too soft and messy to eat
- Let the toasted coconut cool completely before mixing it into the caramel layer
03 -
- Toast your coconut in a dry pan over medium heat, stirring constantly until golden brown
- Use room temperature almond butter so it mixes smoothly without any lumps