Updated: Sep 22
Instead of sugar laden bars why not try these little gems? Packed with flavour, protein and healthy fat. A sweet treat that will leave you feeling full of energy instead of slumped on the couch!
You could substitute the dates with figs or even raisins in a pinch. I made 12 from this recipe but it all depends on the size you make them!
75 grams of mixed nuts. Roasted nuts are delicious
75g Medjool dates
Approx 1 tablespoon tahini or peanut butter
30g desiccated coconut
1 teaspoon vanilla extract
1 level teaspoon cacao powder
Optional - 85% dark chocolate to cover
(I like to cover half & leave half plain, which takes approx. 50g dark chocolate)
Place a piece of parchment on a flat tin. Pulse the nuts, desiccated coconut and cacao powder in a food processor until they resemble very coarse breadcrumbs.
Add the dates and vanilla extract and pulse until they are unrecognisable in the nut mix.
Depending on how the dry the mix is, gradually drizzle the tahini or nut butter into the mix. If the mix is very dry add a little more. The mixture should be sticky but not stuck together in one piece. If this happens add a little more coconut to dry the mix a little.
Working over a large plate, take soup spoons of the mix and work into an egg or ball shape with your hands. Place each one on the parchment paper.
When all the mix is used up, place the tin in the fridge for 30 minutes to set. They are delicious just like that but you can add chocolate if you wish.
Melt dark chocolate in a bowl over a saucepan of gently simmering water, taking care that no steam gets near the chocolate. I use 2 bowls, a larger one sits over the saucepan and a smaller one goes into that. It is better if there is a little space between the rim of the smaller one and the edge of the bigger bowl.
Gently place a couple of the balls into the melted chocolate and roll until they are covered. You can drain them on a perforated spoon placed over the bowl of chocolate to catch any drips, before placing on parchment to dry.
Store in a lidded box in a very cool place for up to 2 weeks. You can store them in the fridge but the chocolate may take on a white bloom, which is harmless but takes from the appearance.
Uncoated ones can be placed in a covered container in the fridge and will keep for weeks (if they survive!).