No Bake Samoa Bites

Sunday, March 02, 2014 Alanna Figueira 2 Comments

So, I love girl scout cookies and particularly samoas so I had this great idea to recreate mini samoas and it turned out about one million times better than I'd expected.  Like, these may be better than samoas. The flavor is point on and they have a crunchy cookie center and chewy caramel top.  They're seriously amazing.  Which is why I am doing my first giveaway.  The first person to make my samoa bites and tag me on instagram will get a FREE bag of Bob's red mill almond flour shipped to your house.  So get baking...well mixing because theres no baking in this recipe!

 Here is a run through, but I will provide full instructions below.  Picture the samoa- it goes chocolate, cookie, caramel/coconut chewy stuff, chocolate drizzle.  These will go exactly the same way.  These are really easy I promise.  This recipe makes 12 mini samoa bites.  Line a mini muffin tin and spray your papers with coconut oil or olive oil spray.  I don't have a double boiler or anything fancy like that, I just melt my chocolate by holding a frying pan over the burner constantly stirring.  You just don't want to burn it.  The first step is to melt that chocolate and coconut oil.  You are not using it all on the bottom layer, reserve a little bit to drizzle on top at the end.  Once you have melted your chocolate and coconut oil, fill each mini muffin tin with a thin layer of chocolate. While that is hardening up start your middle cookie layer.  The chocolate doesn't have to be hard, just not still melting and hot.  The cookie layer is like straight crack if you just taste a little bit of the raw dough.  Oh.My.Gawd.  Anyway, melt the butter the same way over the stove top on real low.  Then mix up the melted butter with all the rest of the middle ingredients in a small bowl.  It will be wet, but it hardens to a cookie texture that is perfection.  When the chocolate is pretty hard, just not hot or melty, layer the cookie on top.  Use your fingers to spread it out.
cookie layer

Last, the caramel sauce and coconut chewy stuff.  Use that same pan you melted your butter in.  Put the coconut milk, honey, butter and vanilla in.  NOT the coconut yet.  Bring this to a boil on med-high heat, stirring constantly.  It will bubble a lot.  Boil for 5 mins, just to thicken a little bit.  Don't walk away and make sure to keep stirring so it doesn't burn.
Boiling caramel sauce

It won't be thick like caramel, yet.  It will be thin and you'll be all what the hell... It's fine.  Once you have your caramel sauce, add it to a small bowl.  To that bowl add your coconut.  Mix it up.  It will now be thick caramel-coconut paste like stuff.
Caramel/Coconut mixture

Evenly distribute this stuff on top of each muffin paper.  They should now be pretty much full.  Last, re-heat that chocolate if you need to and drizzle it all over the bites. Sprinkle with shredded coconut if you like.  I did.  Refrigerate for at east 1 hour.  Enjoy and please let me know what you think!  Tag me on instagram @planksloveandguacamole 


Bottom AND drizzle on top (chocolate)
1/3 cup chocolate chips
1 Tbsp coconut oil

Middle (cookie)
1/2 cup almond flour
1/4 cup butter, melted 
1/4 cup coconut sugar
1 tsp vanilla

Top (caramel)
1/4 cup full fat coconut milk (just the solid fat on top of the can)
1/4 cup honey
1 Tbsp butter
1 tsp vanilla
Dash of sea salt
1/3 cup shredded coconut flakes


1.  Line a mini muffin tin with 12 papers.  Spray the papers.

2.  Melt the chocolate and coconut oil.  Melt in a double boiler or on very low, careful not to burn.

3.  Fill each muffin paper with a thin layer of melted chocolate, reserving some for the drizzle on top. Set aside and allow chocolate to harden before putting the cookie on top.

4.  Prepare your cookie center.  Melt the butter on low.  Add the melted butter, and the rest of the middle cookie ingredients to a small bowl and mix to combine.  It will be wet but will harden.  

5.  Spread the cookie dough on top of the chocolate.  Use your fingers to spread it out in evenly in each bite. 

6.  Prepare your caramel sauce.  Heat a pan on medium.  Add the coconut milk, honey, butter, sea salt and vanilla to a pan and bring to a boil, stirring often.  Let it boil while constantly stirring for 5 mins until it thickens just a little bit.  

7.  Pour caramel sauce into a small bowl.  Add the 1/3 cup of shredded coconut.  Mix to combine.  

8.  Layer the caramel/coconut mixture on top.  

9.  Re-heat chocolate if necessary and drizzle on top.  Sprinkle with shredded coconut if desired.  

10.  Refrigerate to set for at least 1 hour.  Enjoy! x 

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  1. These look amazing. Im gonna have to try them!

  2. Making tomorrow. Or cake pops...cant decide!