Vegan and Gluten Free Samoa Bites
These vegan and gluten free samoa bites are inspired by the girl scout cookies! These little bites are such a fun treat- the perfect combo of chocolate and coconut with an easy 3 ingredient shortbread like base. You need to bake the base layer but after that, no baking involved! The center is made with dates and cashew butter. The toppings are melted chocolate chips and more coconut on top!
![Vegan and Gluten Free Samoa Bites](https://choosingbalance.com/wp-content/uploads/2021/03/IMG_8456-690x920.jpg)
What You Need For This Recipe:
almond flour
coconut oil
maple syrup
dates
coconut cream (only the thick part, not the clear liquid)
cashew butter
vanilla
shredded coconut
chocolate chips
brownie pan
parchment paper
![Vegan and Gluten Free Samoa Bites](https://choosingbalance.com/wp-content/uploads/2021/03/IMG_8452-690x920.jpg)
Recipe Tips:
Make sure you bake the shortbread like base before adding on the other layers. It won’t set right if you don’t bake beforehand.
Also make sure you use coconut cream, not coconut milk. Coconut cream is a lot thicker and the texture is different! It’s less liquid than coconut milk.
![Vegan and Gluten Free Samoa Bites](https://choosingbalance.com/wp-content/uploads/2021/03/IMG_8465-690x920.jpg)
Hope you enjoy these vegan and gluten free samoa bites!
![Vegan and Gluten Free Samoa Bites](https://choosingbalance.com/wp-content/uploads/2021/03/IMG_8463-690x920.jpg)
Other Vegan Desserts:
Vegan Salted Caramel Nice Cream
Vegan and Gluten Free Samoa Bites
Vegan and Gluten Free Samoa Bites. Healthy, simple samoa bites. Inspired by the girl scout samoa cookies, these chocolate coconut bites are so tasty and plant based. #vegan #dessert #vegandessert #healthyrecipes
![Vegan and Gluten Free Samoa Bites](https://choosingbalance.com/wp-content/uploads/2021/03/IMG_8456-630x266.jpg)
Ingredients
Base:
1 1/2 cup almond flour
1/4 cup melted coconut oil
1/4 cup maple syrup
Filling:
1 cup chopped & pitted dates
1/3 cup coconut cream (only the thick part, not the clear liquid)
1/4 cup cashew butter
1/2 tsp vanilla
1/2 cup shredded coconut
Chocolate Layer:
1/2 cup chocolate chips
1/2 tbsp coconut oil
Method
Instructions:
Base:
Mix together all of the ingredients
Add to a loaf pan lined with parchment paper
Baked at 350F for 10 mins
Let cool then add the filling on top
Filling:
Mix together the dates, coconut cream, cashew butter, and vanilla in a food processor
Then stir in the coconut
Optional add in some mini chocolate chips too
Add on top of the cooled base
Topping:
Melt the chocolate chips and coconut oil together, I microwaved it for 30 seconds, stirred, and repeated until it was melted.
Add more coconut on top then drizzle the melted chocolate
Store in the freezer overnight
Remove and cut into bites!