Raw chocolate Bites

• Ali

Miss H has a chocolate habit.

She rows 5 times a week so she can afford to have it but I still don’t want her eating cheap chocolate and ending up diabetic like Olympic Rower Steve Redgrave. I often make a batch of these delicious raw chocolate bites to keep her going. At this time of year they are great in her rowing bag but in the summer it’s a no-no as they melt too quickly and are best eaten straight from the fridge. We have been known to stand at the fridge snacking on them so beware – they are addictive!

Ingredients

For the bites:

250g gluten free oats blended into oat flour
500g pitted Medjool soft dates or dried dates soaked in 100 ml boiling water for 30 minutes to soften them
50g raw cacao powder
1⁄2 tsp pure vanilla bean extract
1⁄4 tsp sea salt, crushed

For the chocolate coating:

160g coconut oil melted

120g maple syrup
80g cacao powder
pinch sea salt
1 tsp pure vanilla bean extract

Method:

For the bites:

1. Line a baking tin with parchment paper.

2. In a food processor, process the oats into a fine sandy consistency with slight rough texture.

3. Add the pitted dates and process until finely chopped and smooth. You may need to add a little hot water if the dates seem dry.

4. Add the cacao powder, vanilla, and sea salt and process until thoroughly combined, keep scraping down the sides, and breaking up the mixture.

5. When the mixture has formed into a ball remove from the food processor and press into your pre-lined tin. Use the back of a large spatula to get it flat.

6. Place in the freezer for about 10 minutes to firm up while you make the topping.

For the chocolate topping:

1. Melt the coconut oil and set aside to cool slightly then add to a food processor.

2. With the blades running add the cacao powder, maple syrup, salt, and vanilla and whisk until combined and smooth.

3. Remove the bites base from the freezer and pour on the chocolate topping making sure it’s spread out evenly.

4. Carefully transfer the pan to the freezer on a flat even surface and chill for 20 or more, until the topping is firm enough to slice.

Finally, run hot water over a knife for a minute or so, wipe quickly with a towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice more evenly without much cracking).

Store these delicious chocolate bites in the fridge for a chocolate treat anytime!