No Bake Samoa Bites (Printable)
Chocolate, caramel, and coconut combine in these quick no-bake bites inspired by the classic cookie.
# 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 during assembly and chilling.
02 - Combine pitted dates, shredded coconut, almond flour, cocoa powder, and salt in a food processor. Blend until the mixture becomes sticky and crumbly, holding together when pressed.
03 - Scoop approximately 1 tablespoon of the base mixture and press firmly into a compact ball. 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 smooth and fully combined. Fold in toasted shredded coconut until evenly distributed.
05 - Top each base bite with a heaping teaspoon of caramel coconut mixture, pressing 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 melted chocolate, allowing excess to drip off. Return to parchment-lined sheet. Drizzle remaining chocolate over tops for decoration.
08 - Refrigerate bites for at least 30 minutes until chocolate coating is fully set and firm. Store in refrigerator until ready to serve.
# Expert Advice:
01 -
- They taste exactly like the Samoa cookies you wait all year for but take twenty minutes to make
- Everything gets made in one food processor so cleanup is practically nonexistent
02 -
- The base mixture might seem too dry at first but keep processing until it starts sticking together
- Work quickly when dipping bottoms in chocolate because the cold bites make it set fast
03 -
- Toast your coconut flakes in a dry pan over medium heat watching constantly because they burn fast
- Chop your chocolate into small even pieces before melting for the smoothest texture