Toasted coconut and dates give these Samoa Snack Bites the memorable flavor of one of my favorite Girl Scout Cookies!
⅔ cup toasted unsweetened coconut
2 cups dates, pitted
2 tablespoon almond butter
1 tablespoon chocolate chips
¼ teaspoon salt
1 teaspoon vanilla extract
For the coating:
⅓ cup toasted unsweetened coconut
To toast the coconut: Preheat the oven to 400 degrees Fahrenheit. Spread all of the shredded unsweetened coconut in an even layer on a baking sheet lined with parchment paper or a silicone baking mat. Bake for about 5 minutes, just until the coconut is a light brown.
To make the snack bites: Place the dates, toasted coconut, almond butter and chocolate chips, salt and vanilla in a food processor fitted with the sharp S blade. Process until the mixture forms a large ball.
Roll the dough into about 12 snack bites. Then roll the balls in the remaining ⅓ cup of coconut.
I like to store these in the freezer and then thaw by allowing to sit on the counter for several minutes before eating. They last in the freezer for about 3 months.
This recipe is not considered low FODMAP.
- Prep Time: 15 minutes
- Cook Time: minutes
- Category: snacks
- Method: no cook
- Cuisine: american