I adore Samoas (the Girl Scout Cookie), and when I got to thinking about what the flavor components were I immediately thought “let’s make that a snack bite!” I’ve been enjoying having snack bites on hand for a quick something to nibble on between lunch and dinner, and these Samoa Snack Bites are absolutely perfect!

Samoa Snack Bites Tips

• For this recipe, you start by toasting your own coconut. It’s incredibly simple! You just spread all the coconut in a thin layer on a baking sheet and toast at 400 degrees Fahrenheit for about 5 minutes. It happens quick, and you don’t want to burn the coconut so make sure to keep an eye on it.
• I purchased pitted dates to save time, but if your dates aren’t pitted make sure to take out the pits yourself before blending in the food processor.
• I think this recipe tastes amazing with almond butter, but if you have another nut butter on hand you can sub that in it’s place.
• I prefer to store the samoa snack bites in the freezer, it only takes a few minutes for it to thaw before you can eat it.

Samoa Snack Bites Nutrition

• These are naturally sweetened with dates! I love sweetening treats with dates because they taste so good, they contain a good amount of fiber, and a variety of vitamins and minerals.
• Coconut is high in medium chain triglycerides (MCT), which is metabolized by our bodies differently than other fat. MCTs may be used more rapidly for energy.
• Almonds contain heart healthy monounsaturated fatty acids, fiber, and a bit of protein.
• If you need these bites to be dairy free, make sure you purchase dairy free dark chocolate chips.

Samoa Snack Bites

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• Author: Tara Deal Rochford
• Total Time: 0 hours
• Yield: 12 bites 1x
• Diet: Gluten Free

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Description

Toasted coconut and dates give these Samoa Snack Bites the memorable flavor of one of my favorite Girl Scout Cookies!

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Ingredients

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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

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Instructions

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. 

Enjoy!

Notes

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