Chocolate and coconut energy bites
Member recipe by Chef Milly
Member recipe by Chef Milly
Cooking timePrep: 45 minutes Cook:
ServingsAround 25 bites
- 12 dates (stones in or out)
- 2 cups rolled oats
- 1/2 cup cocoa (I used fairtrade organic)
- 1/2 cup dessicated coconut (+ extra 1/2 cup for rolling)
- 1/2 cup chia seeds
- 1 cup sunflower seeds
- 2 tsp light brown soft sugar
- 1/2 cup dark chocolate chips
- 1 tsp ground nutmeg
- 1 tsp runny honey
- 1 tbsp coconut oil
- Pinch of ground seasalt
- 1 tsp vanilla essence
- Food processor
- Large mixing bowl
- Small / medium saucepan
- Wooden spoon
- Pestle & mortar (for grinding the seasalt)
- Small disposable tray or flat box (for storing)
- Foil (for covering box)
- Cling film (for wrapping)
- Small desert sized bowl
Start by boiling some water, and put the dates in the saucepan, adding just enough boiled water to cover them (around 1 cup) - leave to soak while you get on with the rest.
Add the rolled oats and 1/2 cup of dessicated coconut to the food processor - blitz to a flour consistency.
Add the sunflower seeds and chai seeds and blitz further.
Add the rest of the dry ingredients, including the chocolate chips. Blitz some more, until it is ground up to your desired consistency.
Transfer food processor mixture to mixing bowl. If you haven't yet done so, grind some seasalt in the pestle and mortar, and add a pinch to the mix, stirring well.
If used dates with stones in, wash hands, then remove stones using your fingers. Discard the stones.
Add dates including the soaking water, and vanilla essence to the food processor, and blitz until smooth.
Put the coconut oil in the saucepan, along with the teaspoon of honey, and melt down on very low heat for a minute or so. Be careful ! Do not overheat as honey and coconut oil can get extremely hot !
Wait for the coconut oil and honey mix to cool a little, then add to date mix. Blitz again.
Add the wet to the dry ingredients, combining together using your hands. Be prepared to get your hands messy! :-)
Add the extra 1/2 cup of dessicated coconut to the small bowl, and shape the mixture into small, strawberry-sized balls, rolling and pressing in the dessicated coconut to cover each one.
Cover the small flat tray / box with foil inside and outside, then fill with the chocolate bites, cover with cling film and put into the fridge to chill them. They will solidify in the fridge, whilst maintaining a soft truffle consistency.
Wrap in cling film and / or foil to store in your pocket or bag, or they are delicious served chilled straight from the fridge with a cup of tea or coffee.
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