This recipe comes from an ongoing experiment I have in my kitchen with making little bite-sized treats. In the past, they have turned out to be too dry, overly sweet or tasted a bit too much like dates and seeds for my liking. I often just keep modifying as I go, but this latest combo brought me to a full stop. This recipe is by far my favourite - they're full of healthy ingredients, but still manage to taste decadent with a dark chocolate flavour and hint of sea salt. I've already shared and eaten two batches of these over the past week, and it's fairly safe to say there will be more in my freezer before the end of the day today. When you can whip up a guilt-free batch in under 10 minutes, it's hard to justify not having some on hand... or eating them two (or three, or four) at a time.
Toasted Pecan and Brazil Nut Dark Chocolate Energy Bites (V GF)
Ingredients
2 cups raw pecans
1 cup raw brazil nuts
1/3 cup pitted dates
1/3 cup cocoa powder
1/4 tsp coarse ground sea salt (use a bit less if fine ground, to taste)
2 tbsp coconut flour
4 tbsp soy milk (or other dairy-free alternative)
2 tbsp maple syrup
1/4 tsp vanilla
Unsweetened coconut flakes for dusting
Directions
In an oven (set to 350 degrees F) or toaster oven, toast the pecans and brazil nuts for approximately 5 minutes or until pecans are slightly darkened, checking them often so they don't burn. Place the nuts in a food processor and pulse until broken down. Add all other ingredients and pulse until smooth. Form small balls using your hands, and then immediately roll them in the coconut flakes. The mixture will feel a bit oily at first from the nuts, but will dry once you've formed the balls and they've chilled. I prefer to keep them in the freezer (they don't freeze solid or get too cold) but you should at least keep them refrigerated to serve cold and avoid them getting too soft and sticking together. Yields about 24 bite-sized tidbits. Enjoy!
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