Healthy homemade Samoas made with only four ingredients: coconut, dates, chocolate chips and coconut oil They’re also vegan and gluten-free!
- 1 cup pitted medjool dates (about 10 dates)*
- 1 cup unsweetened shredded coconut
- 1/3 cup dark chocolate (I used Lily’s chocolate chips for low sugar)
- 1/2 teaspoon coconut oil*
- Toast coconut: Pre-heat oven to 400°F. Spread the shredded coconut onto a baking sheet for toasting. Place in oven for 3-5 minutes, until coconut is a light golden brown color. Make sure to stay in the kitchen watch the coconut, as it burns really easily. Alternately, you can toast the coconut in a pan on the stove-top.
- Process: Add dates and toasted coconut into the bowl of a food processor. Pulse until mixture is combined and starts to form a ball of dough.
- Form cookies: Remove from food processor, roll 1 Tablespoon size pieces of dough into a ball and then shape into a round cookie. Using a straw or chopstick punch a hole in the middle of the dough. Move the straw or chopstick around a bit to make the hole wider, if needed. At this point you’ll likely need to reshape the cookie a bit.
- Set: Place all cookies on a sheet lined with parchment and transfer to the freezer to harden up a bit.
- Melt chocolate: While cookies are in the freezer, add chocolate and coconut oil to a shallow microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted enough to drizzle.
- Coat cookies: Grab cookies from the freezer and dip each one in the chocolate to coat the bottom. Place cookies on the parchment and use remaining chocolate to drizzle over top the cookies.
- Freeze: Transfer cookies back into the freezer for 10-15 minutes to let the chocolate harden. Once they’ve hardened you’ll be able to easily remove the cookies from the parchment paper.
- Enjoy: If you want to enjoy right away, let them sit out on the counter for a few minutes. For enjoying later, store in a sealed container in the fridge for up to one week.
- Hard/dry dates: If your dates are hard and dry, I recommend soaking them in warm water for 10-15 minutes to soften. Just drain them well before using.
- Coconut oil: This is used to help make the melted chocolate thinner, which makes it easier to dip the Samoas. The coconut oil also helps harden the chocolate in the freezer. You can skip it, but your melted chocolate will likely be pretty thick. I recommend using refined coconut oil if you don’t want any coconut flavor!
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 124
- Sugar: 15g
- Sodium: 3mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 1mg