Chocolate dipped almond bites

As you may have noticed, I love sweets. As soon as one of my creations gets eaten (e.g. the last post - choc mango treats) I am back in the kitchen creating another one. There is something so comforting about having sweets on hand at all times, especially when they're home made, vegan and moderately good for you. So here I am, again posting a sweet recipe, again. I will make it my goal to post savoury foods on here more often, promise.

ALMOND CENTER

  • 1 cup of almonds, roasted
  • 8 Medjool Dates (pitted)
  • 1/4 cup of peanut butter
  • 1 Tbs coconut butter (more if the consistency isn't quite right)
  • 1 Tbs mesquite powder

1. To make the center of the bites, all i did was process roasted almonds until it became sticky like almond butter (you will need patience for this, keep scraping the sides and giving your food processor little breaks if it needs it)  
2. Add the peanut butter, dates and coconut butter and process again. The texture should become dough-like, when you touch it you should be able to roll it into a shape with your hands.  
3. If this isn't happening for you, feel free to experiment. Eg. If your mixture is too wet add: shredded coconut/oat flour.  If it's too dry, add: more coconut butter. 
4. When this is done, get yourself a plate covered in baking paper, wet your hands to prevent the dough from sticking too much and roll into small round balls.
I like mine quite small - like mini bliss balls.  
5. Place them in the freezer/fridge until the chocolate is ready

CHOC COATING - optional (can use vegan dark choc chips)

  • 1/4 cup coconut butter (or cacao butter)
  • 2/3 cup cacao powder
  • Sweetener to taste - I used 2 Tbs rice malt syrup
  • 1 Tbs mesquite powder mixed with 1/4 cup coconut shreds

1. For the chocolate coating, get a small saucepan with a little boiling water in the bottom (on a low heat), place a bowl on the saucepan and melt the coconut/cacao butter in the bowl (remember, on a very low heat).  
2. After it has melted, remove the bowl from the sauce pan (you will need an oven mitt!) and slowly stir in the cacao/sweetener. Be sure it is not on the heat when you are completing this step as is it will turn funky.  
3. Remove your almond balls from the fridge and dip each one in the chocolate, roll it around a bit with a spoon and then place it on the plate and sprinkle with a little coconut/mesquite powder - continue until they are all coated.  
4. Once they are all coated, put them in the fridge and leave to set for half an hour-ish (depending on your fridge strength)

Enjoy!! I take a bunch with me wherever I'm going because everybody always wants one :)

Amy SinclairComment