Dark Chocolate Almond Bites Recipes
DARK CHOCOLATE ALMOND BITES
Provided by Anne
Number Of Ingredients 4
Steps:
- Slice the dates in half and remove the pits
- Place the almonds to the food processor and process them until they become crumbly
- Add the dates and cacao powder
- process until the mixture forms a large ball
- Remove the mixture from the food processor and place it into a bowl - refrigerate for 20 minutes
- Remove the dough from the refrigerator and roll the mixtue into 1/2 inch balls
- Roll each ball in the shredded coconut and enjoy
Nutrition Facts : Calories 51 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 ball, Sodium 1 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
HEALTHY DARK CHOCOLATE ALMOND JOY BITES
Steps:
- Combine all the ingredients together in a food processor and process until the ingredients are finely chopped and the mixture is crumbly (the exact amount of mixing depends on how coarse or fine you want the mixture). The mixture should hold together when a small amount is pressed or rolled. If it's too crumbly, add a tablespoon of water (or melted coconut oil) and process again until it comes together more easily.
- Roll the mixture into tablespoon-size balls (I use a #60 cookie scoop for easy portions). Enjoy immediately or store covered in the refrigerator for up to a week.
Nutrition Facts : ServingSize 1 Bite, Calories 75 kcal, Carbohydrate 8 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Sodium 1 mg, Fiber 2 g, Sugar 5 g
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- In the bowl of a food processor, combine the shredded coconut, coconut oil, honey, pitted dates, and salt. Blend for 20-30 seconds, until dates are very finely chopped and well combined with the coconut. At this point you should be able to press the mixture between your fingers and have it somewhat hold together. Place the bowl in the refrigerator for 10 minutes. This will help the mixture set as the coconut oil solidifies, making it easier for you to shape into bites.
- Using a scooper, scoop out about one heaping tablespoon at a time and transfer it to a baking sheet lined with parchment paper. Press one almond into the top of each. Place the baking sheet in the freezer for at least 30 minutes, or until they are firm.
- Meanwhile, melt the chocolate by placing a small glass bowl over a pot with boiling water. Break the chocolate into pieces and place into the bowl then bring the water to a low boil. Continue to stir for about 5 minutes, as the chocolate melts.
- Once the coconut bites are firm from the freezer, use a fork to lift each one out and dip into the melted chocolate. Transfer the sheet back to the freezer for at least 15 minutes, or store in the refrigerator for several hours. After the chocolate has set they are ready to eat! Store in an airtight container in the refrigerator for up to one week.
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