No Bake Samoa Bites (Printable Version)

Chocolate-dipped coconut caramel bites inspired by the classic cookie, made with dates, almond butter, and dark chocolate.

# 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 toasted shredded coconut

→ Chocolate Coating

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

# Method:

01 - Line a baking sheet with parchment paper and set aside.
02 - Combine pitted dates, shredded coconut, almond flour, cocoa powder, and salt in a food processor. Blend until the mixture becomes sticky and holds together when pressed.
03 - Scoop approximately 1 tablespoon of the mixture and press firmly into a compact ball. Flatten slightly to create a disc shape. 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 to ensure the layer adheres to the base.
06 - Combine dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth and glossy. Alternatively, use a double boiler.
07 - Dip the bottom of each bite into the melted chocolate, allowing excess to drip off, then return to the parchment-lined sheet. Drizzle remaining chocolate over the tops of the bites.
08 - Refrigerate the bites for at least 30 minutes until the chocolate is fully set. Store in an airtight container in the refrigerator.

# Chef's Tips:

01 -
  • They taste exactly like the cookie you wait all year for, but ready in 20 minutes
  • Perfect for when you need something sweet without turning on the oven
  • My friends actually fight over the last one every single time
02 -
  • Warm the almond butter for 15 seconds if it is too stiff to mix smoothly
  • Toast coconut in a dry pan over medium heat, stirring constantly until golden
  • Chill the bites for 10 minutes before dipping to prevent the chocolate from sliding off
03 -
  • Freeze the shaped bases for 15 minutes before adding the caramel layer for easier handling
  • Use a cookie scoop for uniform sizes that look professionally made

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