Place the pitted dates in a bowl and cover with hot water.

Let them soak for about 10 minutes to soften.

Drain well before blending.

This step is key for getting that smooth, caramel-like texture.

Add the soaked, drained dates to a food processor.

Blend until they form a thick, sticky paste.

If needed, add 1 teaspoon warm water at a time to help it blend, but keep it thick. You want it moldable, not loose.

Transfer the date paste to a bowl.

Fold in shredded coconut until fully combined.

The mixture should feel sticky but easy to shape.

Scoop about 1 tablespoon of mixture.

Roll into a ball, flatten slightly, then press your finger through the center to create the classic Samoa ring.

Place on parchment-lined tray.

Repeat until all mixture is used up

Freeze for 10–15 minutes to firm up.

Melt Hu chocolate with coconut oil until smooth.

Dip the bottoms of each cookie into chocolate and place back on parchment.

Drizzle remaining chocolate over the tops.

Chill until the chocolate is set.

Store in the fridge for best texture.