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Samoa Truffles

These Samoa Truffles are an indulgent twist on the classic Girl Scout cookie — rich, chewy, chocolatey bites with toasted coconut and caramel goodness, all rolled into a no-bake treat!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 Truffles
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 cup medjool dates pitted
  • 1 cup shredded unsweetened coconut toasted
  • 2 tbsp almond flour
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp caramel sauce or date caramel
  • 1/2 cup semi-sweet chocolate chips melted, for dipping
  • 1 tbsp coconut oil optional, to thin chocolate

Method
 

  1. Toast the shredded coconut in a skillet over medium heat until golden and fragrant. Set aside to cool.
  2. In a food processor, combine dates, almond flour, vanilla, salt, and caramel sauce. Blend until a sticky dough forms.
  3. Transfer the mixture to a bowl and stir in the toasted coconut (reserve a bit for garnish).
  4. Roll the mixture into 1-inch balls using your hands.
  5. Melt chocolate chips with coconut oil until smooth.
  6. Dip each ball halfway into the melted chocolate and place on parchment paper.
  7. Sprinkle reserved toasted coconut on top while chocolate is wet.
  8. Let truffles set in the fridge for 15–20 minutes before serving.

Notes

Store in an airtight container in the fridge for up to 5 days. You can swap almond flour with oat flour for a nut-free version.