Health in a bite… with chocolate!

Health in a bite… with chocolate!

Well.. how many of you got a random cauliflower post from me yesterday?! 😛 Gremlins in the wordpress again! I believe the recipe should be the same as in X for Xtras in case you are looking for it! 🙂

Anyway, yesterday even though I know I have too many things to do, I decided I would spend the afternoon in the kitchen! and I achieved three four new recipes! One Two of them I am SO excited about (possible Tuesday/Wednesday post) and todays… they’re just a little bite of healthiness in a biscuit… topped with chocolate! Honestly I was eating them before dinner (oops!) and of course, I had to try one of each (there were four). Even just thinking about them I want another one! These are real good! Real real good! 🙂

Okay! You’re kidding me right! There must be a recipe monster somewhere in our house! Good thing these are still fresh in my mouth mind! 😛 🙂

Gather

• 50g coconut oil
• 50g soft dates chopped (stones removed weight)
• 20g almond butter
• 5 teaspoons agave nectar
• 50g oats blitzed into flour (or oat flour). GF oats if required
• 50g quinoa flakes blitzed into flour (or use 50g more oats)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 20g desiccated coconut
• 20g raisins
• 20g flaked almonds
• ——————————-
• 10g creamed coconut
• 5g coconut oil
• 5g cacao
• 1-2 teaspoons agave
• Toppings: desiccated coconut, flaked almonds

Prepare

1. Melt the coconut oil in a saucepan and add the dates. Cook for 5 minutes stirring constantly until the dates start to break down (there will be lots of spare oil).
2. Add the nut butter to the pan and mix until melted and combined. Stir in the agave and remove pan from the heat.
3. Stir in the oats, followed by the cinnamon, ginger, coconut, raisins and almonds. Mix well.
4. Spoon (& press) into petit four cases or press (& level) into rounded chocolate moulds.
   

   Spoon into rounded chocolate moulds (make sure they’re ovenproof!)

   

   This makes quite a few! and a few more! 🙂

   Bake for 10-12 minutes until browned at Gas Mark 4 (350f / 180c). Allow to cool for 15-20 minutes before attempting to remove (they will crumble if you try to move them before they are cold).

5. Make the chocolate. Melt the creamed coconut with the coconut oil, then stir in the cacao. Sweeten to taste with the agave (do a taste check).
6. Drizzle the chocolate syrup over the cooled bites and top with coconut or almonds.
   

   Coconut topped, flaked almond topped, plain or chocolate syrup drizzled!

   

   Freshly baked bites… missing a few! 😛 🙂

   Leave some just with chocolate, leave some of the bites plain. 🙂

7. Enjoy!

Serve & Store

• Hmmm… well! If I hadn’t eaten them all!!! Er, store in an airtight container where nobody else can find them? 😛
• These should keep for up to a week ambient or refrigerated.
• Try making thinner ones and sandwiching them together with a creamed coconut filling.
• Change the almonds for chopped nuts (hazlenuts would be great).
• Top with your favourite melted chocolate.

Look at that lovely melty chocolate syrup drizzle…

Chocolate drizzle…

Eat them plain as they sure are delicious!