Ingredients:
raw almonds - 2 cups
ground flax seeds (flax meal) - 1/2 cup
shredded unsweetened coconut - 1/2 cup
pitted dates - 1-2 cups, depending on how sweet you want them
unsweetened natural almond butter - 1/2 cup
sea salt - 1/2 tsp
coconut oil - 1/2 cup
60-70 percent dark chocolate (optional) - 1 cup (I use E. Guittard's 61% cacao semi-sweet chocolate wafers.)
Preparation:
-Melt coconut oil using your preferred method (microwave or stovetop). Set aside.
-Place all ingredients but coconut oil and chocolate in food processor and pulse briefly until ingredients form a very coarse paste.
-Slowly add coconut oil and pulse until well combined.
-Using a small scoop or teaspoon, evenly distribute mixture into 36 mini muffin tins. Press each bite down firmly.
-Chill in refrigerator for 1 hour or until mixture hardens.
-In the meantime, in a double boiler or metal bowl set on top of a pan of boiling water, melt chocolate. Spoon the melted chocolate into a squeeze bottle (available at some grocery stores and cooking retailers). You may also use a spoon to drizzle.
-Remove each bite, using a small spatula or knife inserted along one edge to pop them out. Set bites, spaced fairly close together, on a sheet of parchment or wax paper set on top of a cutting board.
-Using squeeze bottle or spoon, drizzle each bite with chocolate. Return bites to fridge until chocolate sets, about 15 minutes.
-Store bites in refrigerator until ready to eat (or serve). If left at room temperature for too long, they tend to crumble.
No comments:
Post a Comment