Vegan, Gluten Free, Soy Free
Prep time: 20 minutes
Freeze time: 30 minutes
1 cup shredded coconut
13 medjool dates, pitted (about 3/4 cup of date paste)
3 tbsp water
1 cup almonds
1 tsp vanilla extract
3/4 cup vegan chocolate chips
Begin by toasting the coconut. Preheat oven to 300F and spread coconut out onto a baking sheet. Bake for 8-10 minutes or until slightly browned.
While the coconut is toasting, prepare the almonds by blending on high until a fine meal is formed. Set aside in a medium bowl.
Prepare the date paste by blending pitted dates with 3 tbsp of water until smooth. Add to date paste to the almond meal and stir to combine. Add the vanilla extract and stir.
When the coconut is toasted, measure out 1/2 cup and add to the date/almond mixture. Stir to combine.
Place a piece of wax or parchment paper on a dinner plate. Roll the dough into small balls, slightly smaller than a golf ball. The dough with be sticky. Drop onto the remaining toasted coconut and roll around to coat. Place on the lined dinner plate and repeat with remaining dough.
Place samoa balls in the refrigerator and let chill for 30 minutes.
Meanwhile, prepare chocolate by placing in a small mug or ceramic microwaveable bowl. Microwave on high for 90 seconds, stopping every 20-30 seconds to stir. When the chocolate is melted, drizzle over the samoa balls using a spoon. Place back in the refrigerator to let the chocolate solidify.
Store in the refrigerator for up to one week.