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.
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, 1.5 tablespoon coconut oil, and flaxseed powder (if using) to a food processor. Blend until the mixture becomes sticky and holds together when pressed.
3 cups pitted dates, 1 tablespoon flaxseed 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 or freeze for 1–2 hours, or until completely firm. Remove from molds and enjoy. I love to store mine in the freezer.