These healthy 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.
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 16 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.