Chocolate Bites with Date and Coconut

14/12/2019

These sweet coco-nutty no bake treats are perfect to enjoy any time. Keep a stash in the fridge for when you get a snack attack. They're great for taking to work or for after dinner instead of a rich pudding. Children will love them too. And plus they will make a great healthy addition to your festive menu.

Makes: 25

Prepare: 10-15 minutes plus setting time

Storage: Up to 5 days in an airtight container in the fridge or 1 month in the freezer.

Ingredients:

  • 90g coconut chunks
  • 75g cashew nuts
  • 170g pitted Medjool dates
  • 1 tbsp maple syrup
  • 50g dark chocolate, minimum 85% cocoa
  • 2 tsp coconut oil or butter
  • 50g coconut flakes
  • pinch of salt, optional

1. Place the coconut and cashew nuts in a food processor and whizz until finely chopped. Add the dates and maple syrup, and whizz to make a coarse paste.

2. Spread the mixture out on a sheet of baking parchment and, using a small palette knife, shape into 15cm square with a thickness of about 1.5cm. Place in the fridge.

3. Melt the chocolate and coconut oil or butter together in a heatproof bowl set over a pan of simmering water. Once melted, spread over the date mixture, sprinkle with coconut flakes or sea salt (depends on your preferences) and return to the fridge until set. Cut into 25 small pieces and store in an air-tight container in the fridge for up to 5 days.

Tip: To easily cut up the bites, remove the set mixture from the fridge and allow to come to room temperature. Then dip the knife in hot water so it cuts though the chocolate neatly.

A cup of aromatic Earl Grey tea will go wonderfully with the fruit and chocolate bites.

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