These no-bake Samoa truffles are perfect for satisfying your girl scout cookie cravings! They’re paleo, gluten-free, vegan, dairy-free and can be made AIP.
What are Samoa cookies?
Samoa cookies are one of my favorite girl scout cookies! They’re made with a shortbread crust, and a caramel, coconut and chocolate topping. What’s not to like? I used to sell Girl Scout cookies when I was in elementary school and we always had to get a couple of boxes of Samoa’s to keep at home.
I do have a recipe for traditional Samoa cookies if you want to use a little more elbow grease, but I also wanted to make a version that was a little bit easier to put together. These Samoa truffles are so easy to make but have all of the flavors you love of the real thing.
The Ingredients for This Recipe
- Dates. Medjool dates work best for this recipe as they’re really big and juicy! If your dates are hard, soak them in hot water for 5-10 minutes and strain.
- Coconut milk. You can likely use other milk alternatives, but I think coconut milk helps keep the flavor consistent.
- Toasted shredded coconut. You can either buy toasted coconut or simply toast it in the oven for a few minutes.
- Dairy-free chocolate and coconut oil. This is all you need for the chocolate coating! If you’re AIP, you can use homemade carob chips instead.
Why I love these Samoa Truffles
- They’re a no-bake recipe. Heck yes!
- No need to worry about allergens with these. They’re nut-free, dairy-free, gluten-free, and soy-free. Perfect for anyone with allergies.
- They taste amazing. When I first made these, I could not stop eating them! I told my mom about them and she begged me to bring some over for her to try and though I wasn’t looking forward to sharing my stash, she loved them too and even requested the recipe weeks before it was due to come out on the blog!
How to Make Samoa Truffles
- Toast the coconut. Or use pre-toasted coconut.
- Blend the dates: If your dates are hard, soak them in hot water for 5-10 minutes until soft. Strain the water and add the dates to the food processor. Pulse until the dates are mashed.
- Roll the truffles: Spoon the date mixture into a large bowl and mix with toasted shredded coconut, cinnamon and coconut milk until fully combined. Line a large plate with parchment paper and roll the date and coconut mixture into about 10 balls. Transfer to the fridge to chill for 15-20 minutes.
- Melt the chocolate and coat.
- Chil and serve!
Can you make this recipe coconut free?
Samoas are a coconut flavored cookie, so you definitely want to keep the coconut. Not only for the structure but for the overall flavor as well.
Can you make this ahead of time and store it?
Yes! They store great in the fridge. Keep them in a glass container and grab one when you want a little snack. I go through these pretty fast, but they’ll easily stay fresh for a few days in the fridge. You can also freeze them for 1-2 months.
Since they’re coated in melted chocolate, you definitely want to keep them in the fridge to mitigate any risk of melting the chocolate. If you’re taking them on the go, just keep them chilled with an icepack.
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These no-bake Samoa truffles are perfect for satisfying your girl scout cookie cravings! They’re paleo, gluten-free, dairy-free and can be made AIP.
- 2 cups shredded coconut
- 12 large medjool dates, pitted
- 1/3 cup coconut milk
- 2 tbsp collagen peptides (sub more coconut for vegan)
- 1 tsp cinnamon
- 1/2 cup dairy-free chocolate chips (sub homemade carob chips for AIP)
- 1 tbsp coconut oil
- Preheat the oven to 325 F and line a baking sheet with parchement paper. Add the shredded coconut to the baking sheet and bake in the preheated oven for 4-8 minutes, checking often to ensure they don’t burn, until lightly toasted. Set aside, dividing out 2 tbsp to use for topping the truffles later.
- If your dates are hard, soak them in hot water for 5-10 minutes until soft. Strain the water and add the dates to the food processor. Pulse until the dates are mashed and sticky and no large peices of dates remain.
- Spoon the date mixture into a large bowl and mix with the toasted shredded coconut, coconut milk and cinnamon until fully combined.
- Line a large plate with parchment paper and roll the date and coconut mixture into about 10 balls. Transfer to the fridge to chill for 15-20 minutes.
- While the truffles chill, melt the chocolate and the coconut oil using your preferred method (I prefer a double boiler method).
- Carefully drop each truffle into the chocolate and rotate with a spoon to fully coat. Transfer back to the parchment lined plate and top each truffle with a sprinkle of extra shredded coconut.
- Chill in the fridge 30-45 minutes, or the freezer for 15-20 minutes, or until the chocolate has hardened. Serve chilled.
Inspired by Eating Bird Food.
- Prep Time: 25
- Category: Treats
- Method: No cook