These Samoas energy bites are made with only 6 ingredients — filled with caramel flavor from the dates, studded with chocolate chips and coated in toasted coconut. Vegan and gluten-free.
I don’t remember the last time I ate a real Girl Scout cookie, but growing up I had three favorites and lately I’ve been trying to make healthy, homemade versions for each. So far I have a healthy Samoas recipe, Thin Mints and Tagalongs.
Since Samoas are my absolute fave, I decided to also create an energy ball using the same flavorful profile using dates, chocolate and toasted coconut. These little bites/balls totally fit the bill. They’re sweet, but not too sweet and the toasted coconut makes them really taste like Samoas.
I’ve made similar balls, that were rolled in regular dried coconut before and I must say that the toasted coconut lends a rich flavor that definitely makes these little guys seem more decadent.
So if you’re craving Girl Scout cookies this spring, just whip up a batch of these. Your sweet tooth will be cured with a treat made of only six ingredients and without any high fructose corn syrup, artificial coloring or hydrogenated oils.
I hope you all like them as much as I do. 🙂
Love Girl Scout cookies? You’ll love these recreations:
Samoas cookies made healthy with only 6 ingredients and about 10 minutes. These sinless samoas bites are filled with caramel flavor from the dates, studded with chocolate chips and coated in toasted coconut. Vegan and gluten-free.
1 cup pitted dates (about 12)
1/2 Tablespoon almond butter
2/3 cup unsweetened shredded coconut (divided)
1 Tablespoon mini vegan chocolate chips or dark chocolate pieces (divided)
1/8 teaspoon sea salt
1/8 teaspoon vanilla
Pre-heat oven to 400°. Spread all the shredded coconut onto a baking sheet for toasting. Place in oven for 5-10 minutes, until coconut is a light golden brown color. Make sure to stay in the kitchen watch the coconut, as it can easily go from toasted to burnt.
Place dates, almond butter, 1/3 cup of the toasted coconut, 1/2 Tablespoon mini chocolate chips, sea salt and vanilla into a food processor(affiliate link) or mini chopper. Process until the mixture turns into a dough ball.
Work “dough” with clean hands to add in the other 1/2 Tablespoon of chocolate chips. Pinch off small amounts of the dough (about 1.5 teaspoons full) and roll into 12 balls. Roll balls in remaining 1/3 cup of toasted coconut.