These samoa energy balls are inspired by the Girl Scout cookies and so delicious. They’re filled with caramel, chocolate flavor and coated in crunchy, 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 Samoa cookies are my absolute fave, I decided to also create an energy ball with the same flavorful profile using dates, chocolate chips and toasted coconut. These little 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.
Medjool dates – You can buy medjool dates that are already pitted or pit them yourself (it’s super easy). Two brands that I like are Natural Delights and Joolies. You can find Natural Delights in the produce section of most grocery stores (near the bananas) and Joolies are offered on Amazon and Thrive Market.
unsweetened shredded coconut flakes – be sure to get unsweetened shredded coconut, not the sweetened coconut
chocolate chips – I like using dark chocolate chips from Enjoy Life or Lily’s. Both of these options are dairy-free.
almonds butter – this adds a little nuttiness to the energy balls, but can be omitted if you want these energy balls to be nut-free
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 minimal ingredients and without any high fructose corn syrup, artificial coloring or hydrogenated oils.
How Long Will the Energy Balls Keep?
These energy balls should last up to 1-2 weeks in the fridge and up to 3 months in the freezer. That said, they never last more than a week at our house! Be sure to store them in an airtight container. I like using glass storage containers or Stasher bags for storing energy balls.
2Tablespoonschocolate chips or dark chocolate pieces, divided
1Tablespoonalmond butter, optional
Toast coconut: Pre-heat oven to 400°F. 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.
Process: Place dates, almond butter (if using), 2/3 cup of the toasted coconut, 1 Tablespoon chocolate chips, sea salt and vanilla into a food processor or mini chopper. Process until the mixture turns into a dough ball.
Roll dough into balls: Work “dough” with clean hands to add in the other Tablespoon of chocolate chips. Pinch off small amounts of the dough with your hands (or use a cookie scoop) and roll into 12 balls.
Roll in toasted coconut: Roll balls in remaining 1/3 cup of toasted coconut.
To store: Place balls into a sealed storage container and store in the fridge for 1-2 weeks or the freezer for up to 3 months.