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
- 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).
- Add the nut butter to the pan and mix until melted and combined. Stir in the agave and remove pan from the heat.
- Stir in the oats, followed by the cinnamon, ginger, coconut, raisins and almonds. Mix well.
- 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).
- 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).
- 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. 🙂
- 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.
