Chewy and caramelly bites of sweetness sprinkled with toasted coconut. Your favorite Girl Scout Cookie turned healthy!
Looking for another healthy truffle recipe? Try these skinny pumpkin truffles next.
These paleo Samoa truffles are a delicious recipe when you need a sweet treat. Bonus: they're vegan and paleo, so you can feel good about having these healthy treats!
If you love these classic Samoa cookies in truffle form, we have another copycat Girl Scouts cookie recipe for you to try: our homemade Thin Mints. They're made with Ritz crackers dunked in a thin layer of peppermint melted chocolate.
Girl Scout cookie season is right around the corner and I don't want to miss out! I don't want to be tempted by the delicious Somoa flavors, so I created these paleo Samoa truffles to curb the cravings and provide a little sweet and healthy treat to eat instead — at no extra cost!
Baking with Unrefined Coconut Oil
I also used unrefined coconut oil. Have you ever wondered what the difference is between refined and unrefined coconut oil? The major difference is in the flavor, the nutrients, and the way the oil is extracted from the coconut itself.
Unrefined coconut oil keeps its distinct coconut odor and flavor because of the way it's extracted from the coconut. It's coconut oil that's extracted from fresh coconut meat and isn't exposed to high heat like refined coconut oil, so no additives or preservatives are required, unlike refined coconut oil that's extracted from dried coconut and can be exposed to high heat and trans fat additives.
I always opt for this type of coconut oil whenever possible. On top of the health benefits, the unrefined coconut oil tastes more like coconut! And the more coconut flavor in this recipe the better.
How to Make These Easy Samoa Truffles
Bake coconut flakes. Place unsweetened coconut on a cookie sheet lined with wax paper. Bake on the middle rack at 350°F for approximately 4 minutes. Then stir the coconut mixture slightly, place back in the oven, and bake for 3-4 more minutes, just until toasted and golden brown. Remove from oven and save a few tablespoons of toasted reserved coconut for topping.
Mix dry ingredients. In a mixing bowl, add the coconut flour and salt and mix quickly and set aside.
Make caramel sauce. In a large microwavable bowl, combine the maple syrup, coconut oil, and cashew butter. Heat on high in the microwave for 30 seconds, stir, and repeat until completely melted and smooth. Remove a few tablespoons of melted caramel and set aside in a small bowl for topping. Add the vanilla and toasted coconut to the rest of the caramel and stir well. Add in the dry ingredients and stir until completely combined. Chill for 30 minutes in the refrigerator.
Melt chocolate and assemble truffles. Once the mixture is chilled roll into 2-inch small balls and place on a parchment lined baking sheet. Melt the dark chocolate in 30-second increments in the microwave, stirring between each round until smooth. Dip each ball in the chocolate and place back on the baking sheet.
Top, freeze, and enjoy! Immediately top each of the truffle balls with reserved caramel and toasted coconut. Place them in the freezer to be sure the chocolate sets, for approximately 15 minutes.
Freezing and Storing Tips
Store remaining truffles in an airtight container in the freezer for up to two months or in the refrigerator for up to 1 week. (I like to keep mine in the freezer and eat one at night when I'm craving something sweet.)
If you make this Samoa truffles recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Chocolate Treats
This time of year has us looking for new recipes to bring to holiday functions, share with neighbors, or share as we host — especially desserts. Here are a few of my personal favorites — with chocolate of course:
- In need of no bake recipes? Try these chocolate oatmeal cookies or healthy scotcharoos made with medjool dates
- Looking for more desserts with classic caramel flavor? Try this chocolate caramel tart It's a molasses cookie with
- These chocolate shortbread cookies have such good flavor for being such a simple cookie.
- Speaking of shortbread, use any excess chocolate to make these almond shortbread cookies dunked in melted chocolate.
- ¾ unsweetened coconut toasted
- 1 ⅛ cups coconut flour
- ¾ teaspoon salt
- ½ cup real maple syrup
- ⅔ cup unrefined coconut oil
- ½ cup creamy cashew butter
- 1 teaspoon vanilla
- ¾ cup chopped dark chocolate melted
- Preheat oven to 350°F degrees. Position the rack to the middle and place the unsweetened coconut on a large baking sheet. Bake for approximately 4 minutes, remove and stir slightly and place back in the oven and bake for 3-4 more minutes, just until toasted and golden brown. Remove from oven and reserve a few tablespoons of toasted coconut for topping.
- In a medium bowl, add the coconut flour and salt and mix quickly and set aside.
- In a large microwave safe bowl, combine the maple syrup, coconut oil and cashew butter. Heat on high in the microwave for 30 seconds, stir and repeat until completely melted. Stir well until combined and smooth. At this point, remove a few tablespoons of paleo caramel and set aside in a small bowl for topping. Add the vanilla and toasted coconut to the rest of the caramel and stir well. Add the dry ingredients to the wet ingredients and stir until completely combined. Mixture will be somewhat wet. Chill for 30 minutes in the refrigerator to firm before rolling.
- While chilling, line a large baking sheet with parchment paper. Once the mixture is chilled roll into 2 inch balls and place on the prepared baking sheet. Melt the dark chocolate in 30 second increments on high heat in the microwave, stirring between each until smooth. Add up to 1 tablespoon of coconut oil to thin chocolate if necessary. Dip each ball in the chocolate and place back on the baking sheet. Immediately top each one with reserved paleo caramel (you may need to reheat in the microwave again to melt slightly) and the toasted coconut. Place them in the freezer to set, approximately 15 minutes. Store in an airtight container in the freezer for up to two months or in the refrigerator for up to 1 week.
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