No Bake Samoa Bites (Printable)

Chocolate, caramel, and coconut combine in these easy no-bake treats inspired by Samoa cookies.

# 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

# Directions:

01 - Line a baking sheet with parchment paper to prevent sticking during chilling.
02 - Combine dates, shredded coconut, almond flour, cocoa powder, and salt in a food processor. Pulse until mixture becomes sticky and crumbly, holding together when pressed.
03 - Scoop approximately 1 tablespoon of the base mixture and press firmly into compact balls. Flatten slightly to create stable bases. Repeat until all mixture is used.
04 - Whisk almond butter and maple syrup in a small bowl until completely smooth. Fold in toasted coconut until evenly distributed.
05 - Top each base bite with a heaping teaspoon of the caramel coconut mixture. Press gently but firmly to secure the filling to the base.
06 - Combine dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, or use a double boiler until completely smooth and glossy.
07 - Dip the bottom of each assembled bite into melted chocolate, allowing excess to drip off. Place back on parchment-lined sheet. Drizzle remaining chocolate over tops for decoration.
08 - Refrigerate bites for at least 30 minutes or until chocolate coating is completely firm. Store in refrigerator until ready to serve.

# Helpful Tips:

01 -
  • They satisfy that cookie craving without turning on your oven even once
  • The chocolate caramel coconut trio works together like magic
  • Each bite is perfectly portioned so you wont accidentally eat twelve cookies
02 -
  • Dates vary in moisture content so if your mixture is too dry add a teaspoon of warm water
  • Room temperature bites are perfect for eating but store them in the refrigerator
  • The chocolate coating sets best if your kitchen is below 72 degrees
03 -
  • Toast your coconut in a dry pan over medium heat shaking constantly until golden brown
  • Use a small cookie scoop for uniform bites that look professional
  • Keep a damp towel nearby to wipe chocolate off your fingers between dipping

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