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Samoa Truffles

  • Author: Michelle
  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 10 truffles 1x


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


  1. 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.
  2. 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. Add the coconut milk and process until the mixture is a creamy caramel consistency and no large peices of dates remain.
  3. Spoon the date mixture into a large bowl and mix with the toasted shredded coconut, collagen and cinnamon until fully combined.
  4. 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.
  5. While the truffles chill, melt the chocolate and the coconut oil using your preferred method (I prefer a double boiler method).
  6. 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.
  7. 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.

  • Category: Treats
  • Method: No cook