Girl Scout cookie fans, rejoice! These Caramel deLites Energy Bites capture the signature flavors of your favorite cookie—toast coconut, chocolate, crunchy shortbread, and a caramel-like sweetness from dates—in a healthier, easy-to-make snack. They’re a grain-free, gluten-free, and dairy-free spin on the classic Samoas that you can enjoy year-round, without relying on seasonal boxed cookies.
These bites are simple: a base of softened dates blended with almond butter, almond flour, seeds, and a generous amount of toasted coconut, finished with a semi-sweet chocolate coating and a sprinkle of flaky salt if you like a salty-sweet contrast. Toasting the coconut brings a rich, toasty flavor that makes these taste remarkably like the original Girl Scout cookie.
These energy bites hold up best chilled. Storing them in the freezer or refrigerator helps them keep their shape and prevents the chocolate from becoming too soft, but they’re portable enough to pack in a lunchbox for a few hours without issue. Make a batch ahead for quick grab-and-go snacks, post-workout refueling, or an afternoon pick-me-up.
Key to the flavor is the toasted coconut and the caramel-like date base. Once the dates are softened and the coconut is golden, pulse everything in a food processor until the mixture holds together but still has a little texture—you want a bit of crunch from the crushed shortbread so each bite has that familiar cookie feel.
After you roll the bites and coat them in remaining toasted coconut, a quick dip and drizzle of melted chocolate gives them the classic striped and partially chocolate-dipped appearance. A short chill in the freezer sets the chocolate and firms the bites so they’re ready to enjoy.
I hope you love these bites as much as I do—rich, satisfying, and a wholesome way to satisfy a cookie craving without the boxed sugar rush.
Looking for more energy bite recipes? Try these ideas
Cosmic Brownie Energy Bites — Thin Mint Energy Bites — Easy No-Bake Butterfinger Bites
Caramel deLites Energy Bites
Ingredients
For the bites:
- 6 pitted Medjool dates
- 1 ½ cups shredded unsweetened coconut
- ½ cup smooth almond butter (or cashew butter)
- 1 teaspoon vanilla extract
- ¼ cup ground flaxseed
- ¼ cup hemp seeds
- ½ cup almond flour
- 1 tablespoon maple syrup
- Pinch of kosher salt
- ½ cup crushed grain-free shortbread cookies (such as a grain-free shortbread)
For the finishing:
- ½ cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Flaky salt, optional
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Soften the dates: Place the dates in a small bowl and pour boiling water over them to cover. Let them soak about 10 minutes until softened. Drain and set aside.
- Toast the coconut: Spread the shredded coconut in an even layer on one prepared baking sheet. Bake for about 5 minutes, or until golden brown and fragrant. Let cool completely.
- Form the bites: In a food processor, combine the softened dates, 1 cup of the toasted coconut, almond butter, vanilla, flaxseed, hemp seeds, almond flour, maple syrup, and a pinch of salt. Pulse in 10-second increments, scraping down the sides as needed, until the mixture comes together but still has some texture. Add the crushed shortbread cookies and pulse briefly to incorporate. The mixture should hold together when pressed in your hand.
- Scoop into approximately 20 portions using a cookie scoop or tablespoon. Roll each portion into a ball, then roll the ball in the remaining toasted coconut to coat. Place the balls on the second prepared baking sheet and chill in the refrigerator for about 5 minutes to firm up while you melt the chocolate.
- Finish with chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Dip the bottom of each chilled ball into the melted chocolate and return to the baking sheet. Drizzle additional chocolate over the tops for a decorative finish. Sprinkle flaky salt on top if desired.
- Transfer the tray to the freezer for 30 minutes to set the chocolate. Once set, store the bites in the refrigerator or freezer for easy snacking.
Nutrition information is an approximation and will vary depending on ingredients used.
Additional Info
Author: Alex Snodgrass
Servings: 20 Bites
Photography by Eat Love Eats.