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Girl Scout cookie fans rejoice! These delicious Caramel deLites Energy Bites have all your favorite flavors in a simple energy bite.
We all love a Girl Scout cookie, but unless you have a freezer stocked for emergencies, they’re only around a few months out of the year. While these aren’t exactly a Caramel deLites (previously known as Samoas), they’re a more wholesome version that you can feel good about giving as a snack!
These have all the elements – toasted coconut, chocolate, crunchy shortbread, and a caramel-y note from the dates. They are best kept in the freezer or fridge which helps them hold their shape and keep the chocolate from melting. But you can still pop them in a lunchbox, and they will do just fine!
here’s what you’ll need:
- Pitted Medjool Dates
- Shredded Unsweetened Coconut
- Vanilla Extract
- Ground Flaxseed and Hemp Seeds (These add great protein and nutrition to the bites!)
- Almond Flour
- Maple Syrup
- Grain-Free Shortbread Cookies
- Semi-Sweet Chocolate Chips
- Coconut Oil
Toasting the coconut makes the flavor of these bites insane! They seriously taste exactly like the cookies. Once your dates are softened and coconut is toasted, add those along with your other ingredients so your food processor and pulse to create your bite base.
In just a few steps, you’ll have these Caramel deLites Energy Bites assembled and ready to be drizzled in chocolate. Then, the hardest part — waiting for them to set for 30 minutes in the freezer! After that, you can either keep these stored in the fridge or freezer for easy snacking when the craving hits.
I hope you love these bits as much as I do!
Caramel deLites Energy Bites
For the Bites:
- 6 medjool dates pitted
- 1 ½ cups shredded unsweetened coconut
- ½ cup smooth and creamy almond butter sub cashew butter
- 1 teaspoon vanilla extract
- ¼ cup ground flaxseed
- ¼ cup hemp seeds
- ½ cup almond flour
- 1 tablespoon maple syrup
- Pinch kosher salt
- ½ cup crushed grain-free shortbread cookies (I like Siete foods Mexican Shortbread Cookies)
For the Finishing:
- ½ cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Flakey salt optional
- Preheat the oven to 350℉. Line two baking sheets with parchment paper and set aside.
Soften the Dates:
- Add the dates to a small bowl. Pour boiling water over the dates, enough to cover them, and allow the dates to soften, about 10 minutes. Once soft, drain off the liquid and set aside.
Toast the Coconut:
- To one of the baking sheets, add the shredded coconut and spread into an even layer. Transfer to the oven and bake, until golden brown, about 5 minutes. Allow to cool completely before using.
Form the Bites:
- To the bowl of a food processor fitted with the blade, add in the softened dates, 1 cup of the toasted coconut, almond butter, vanilla, flaxseed, hemp seeds, almond flour, maple syrup, and salt. Pulse in ten second increments, scraping down the sides as needed, until the dough has formed. Add in the crushed cookies, and pulse for an additional 10 seconds until just combined. You want to have a little bit of texture still and not completely smooth. You will know that you pulsed the dough enough when you are able to press it in your palms and it holds its shape.
- Using a cookie scoop, portion out 20 scoops, rolling them into balls and placing them on the other prepared baking sheet. Roll each ball into the remaining toasted coconut, pressing it onto the surface. Repeat until all of the balls have a light coating of coconut. Transfer to the fridge and allow to set for 5 minutes while you prepare the chocolate.
Finish the Bites:
- In a medium, microwave safe bowl, add the chocolate and coconut oil. Microwave in 30-second increments, stirring between each interval, until totally melted. Remove the balls from the fridge.
- Carefully dip the bottom of each ball in chocolate, allowing the excess to drip off, and place them back on the baking sheet. Then, using a small spoon, drizzle the chocolate over the balls, ensuring each has a generous coating. Top with flaky salt, if desired.
- Transfer to the freezer for 30 minutes and allow the chocolate to set.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.