Samoas Cookie Bites are my answer to that caramel-coconut-chocolate craving… without turning on the oven or unwrapping a box of cookies. They’ve got that classic chewy coconut center, rich dark chocolate shell, and little drizzle on top — but they’re made with dates and almond butter instead.
A Quick Look at the Recipe
✅ Recipe Name: Samoas Cookie Bites
🕒 Ready In: ~15 minutes
👪 Serves: 21 servings
🍽 Calories: ~ per serving (estimated)
🥣 Main Ingredients: Dates, coconut, almond butter, dark chocolate, coconut oil
👌 Difficulty: Easy
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They taste indulgent. They feel nostalgic. And they’re secretly very simple.
I’ve made these more times than I can count because they solve two problems at once: sweet craving handled, no baking required.
Have a sweet tooth? How about you try my Baklava And Apple Pie Fusion Recipe?
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Why You’ll Love This Recipe
No-bake and no-fuss – No oven, no candy thermometer, no complicated caramel situation. Just mix, layer, chill, done.
Naturally sweetened – The dates do all the caramel-like heavy lifting, giving you that chewy Samoa center without refined sugar.
Chocolate shell magic – That thin layer of dark chocolate hardens into the perfect snap that makes these feel like a real treat.
Freezer-friendly – Keep a batch in the fridge or freezer and grab one whenever the coconut-chocolate craving hits.
Samoas Cookie Bites Video
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Ingredient Notes
Pitted dates: The natural caramel base that gives these that chewy, Samoa-like center.
Unsweetened coconut: Adds texture and that classic coconut flavor.
Almond butter: Helps bind everything together and adds richness.
Flax seed powder: Adds a little structure and nutrition boost without changing flavor. I used flax speed in my Easy Banana Oatmeal Pancakes Recipe too!
Dark chocolate chips: Creates the crisp shell and drizzle that makes them feel like a real cookie.
Coconut oil: Helps the chocolate melt smoothly and set with a slight snap
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Toast the coconut on a sheet pan.
Step 2: Blend dates, toasted coconut, almond butter, and flax until sticky and combined.
Step 3: Melt the chocolate with coconut oil until smooth. Spoon a little chocolate into each silicone mold and chill until set.
Step 4: Press the filling on top of the hardened chocolate layer.
Step 5: Add a small dollop of almond butter over each.
Step 6: Drizzle remaining chocolate on top and freeze until firm.
Substitutions
Swap almond butter for peanut or cashew butter
Use semi-sweet chocolate or sugar free if preferred
Add a pinch of sea salt on top for contrast
FAQ
They’re not identical, but they definitely hit that coconut-chocolate-caramel vibe.
Yes. Dates need to break down fully to create the sticky texture.
Up to 2 weeks refrigerated or 3 months frozen.
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⭐️ Recipe
Samoas Cookie Bites
Equipment
Ingredients
- 3 cups pitted dates
- 1½ cups unsweetened shredded coconut
- 1 cup dark chocolate chips
- 1 tablespoon flax seed powder optional
- 2 tablespoon coconut oil divided
- ½ cup almond butter softened (1 tablespoon for filling, remainder for topping)
Instructions
Make the Filling
- Toast the coconut on a sheet pan at 375F for 5 minutes or until golden.1½ cups unsweetened shredded coconut
- Add pitted dates, shredded coconut, 1 tablespoon almond butter, and flax seed powder (if using) to a food processor. Blend until the mixture becomes sticky and holds together when pressed.3 cups pitted dates, 1 tablespoon flax seed powder, ½ cup almond butter
Melt the Chocolate
- In a microwave-safe bowl, combine dark chocolate chips with ½ tablespoon coconut oil. Microwave in 20–30 second intervals, stirring between each, until smooth.1 cup dark chocolate chips
Create the Base Layer
- Spoon a small amount of melted chocolate into each cavity of a silicone ice cube tray. Spread slightly to coat the bottom. Refrigerate for 10–15 minutes until firm.
Add the Filling
- Press a small portion of the date mixture into each cavity over the hardened chocolate base.
Add Almond Butter
- Top each bite with a small dollop of almond butter.
Finish with Chocolate
- Drizzle remaining melted chocolate over the tops.
Chill
- Refrigerate for 1–2 hours, or until completely firm. Remove from molds and enjoy.
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