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Four-Ingredient Samoas (gluten free/vegan)

What You Need

1 cup pitted medjool dates

1 cup unsweetened shredded coconut

1/3 cup dark chocolate (chips or chopped bar)

1/2 teaspoon coconut oil


  1. Preheat oven to 400 degrees.

  2. Spread shredded coconut onto a baking sheet for toasting. Place in oven for 5-10 minutes, until the coconut is a light brown color. Make sure to stay close and watch, as it can burn easily. Alternately, you can toast the coconut in a pan on stove-top.

  3. Add dates and toasted coconut into the bowl of a food processor.

  4. Pulse until mixture is combined and starts to form a ball of dough.

  5. Remove from food processor. Roll 1 tablespoon size pieces of dough into a ball and then shape into a round cookie.  

  6. Using a straw or chopstick, punch a hole in the middle of the dough. Move straw or chopstick around a bit to make the hole wider, if needed. At this point, you’ll likely need to reshape the cookie a bit.

  7. Place all cookies on a sheet lined with parchment paper and transfer to the freezer to harden up a bit.

  8. While the cookies are in the freezer, add chocolate and coconut oil to a shallow microwave-safe bowl. Melt in 20-30 second increments until the chocolate is melted enough to drizzle.

  9. Grab cookies from the freezer. Dip each one in the chocolate to coat the bottom.

  10. Place the cookies on the parchment and use the remaining chocolate to drizzle over the top of the cookies.

  11. Transfer cookies back to the freezer for 10-15 minutes to let chocolate harden.

  12. Once hardened, you’ll be able to easily remove the cookies from the parchment paper.

    • If you want to enjoy right away, let them sit on the counter for a few minutes.

    • For enjoying later, store in a sealed container in the fridge for up to one week.

Total Prep Time: 15 minutes

Cook Time: 0 minutes

Serves: 10-12

Recipe from by Jennifer Kaplan

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