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  • Writer's picturePeg Larkin

Raw Samoa Bites

This recipe hails from a website called Ferns & Peonies. It’s a super healthy sweet treat that replicates the taste of the classic Girl Scout Samoas Cookie, except it's a frozen little bite size cookie bar treat. There are a few steps and a food processor is necessary, but all in all, it’s pretty simple and the end result is really yummy. I usually scoop out about a half cup of coconut oil and melt it in the microwave at the start. Any oil that is left over can be poured back into the jar.


For the bottom layer:

2 cups raw cashews

1 ½ cups pitted dates

3 tbsp. liquid coconut oil

For the caramel layer:

1 cup pitted dates, soaked in hot water

1 tbsp. liquid coconut oil

2 tbsp. almond butter

1 ½ tsp. vanilla extract

½ tsp. kosher salt

2 tbsp. water

For the coconut layer:

¾ cup unsweetened coconut, shredded or flakes

For the chocolate top:

1/3 cup of liquid coconut oil, warm

1/3 cup of cacao powder

2 tbsp. of maple syrup, room temp.


Boil 3 cups of water and pour it over one cup of pitted dates in a bowl, let soak for 15 minutes

Line a 9 x 9 pan with parchment paper

Start your bottom layer while the dates are soaking

In the food processor, pulse your cashews until they become a coarse meal.

Add 1 ½ cups of dates and 3 tbsp. of coconut oil and pulse to combine. Dump the mixture into your pan and press into an even layer with your hands or the bottom of a cup.

Set aside.

Clean out the food processor and drain the soaked dates, gently squeezing most of the water out. Place the dates in your food processor and add 1 tbsp. of coconut oil, 2 tbsp. of almond butter, 1/2 tsp. salt, 1 1/2 tsp. vanilla extract and 2 tbsp. of water. Pulse until a sauce is formed, taking time to scrape down the sides with a rubber spatula. This is your caramel, spread it over the cashew/date layer. Now spread the coconut flakes over the caramel.

Lastly, whisk the cacao powder, warm coconut oil and maple syrup together and pour over the coconut flakes. I usually tilt the pan a bit and use a spatula to spread the chocolate sauce all around.Place the pan on a flat surface in the freezer to set for 2 hours.Once frozen, remove and slice into small bars. Store in an airtight container in the freezer.

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