Coco-Walnutty Choc Bites

These are V/ GF/ SF/ Sugar-Free - perfect for anyone on elimination diets. And an easy healthy energy fix for new Mamas (or anyone!). Toasting the walnuts and coconut first is a game changer vs. other bliss balls I’ve made. They keep in the fridge for up to a week, but they last roughly one day in ours before I need to make another batch! I’ve adapted this recipe from Minimalist Baker, Dana uses pecans and almond butter in hers.

Ingredients:

• 1 1/4 cup walnuts

• 2/3 cup shredded coconut

• 3/4 cup pitted dates (Medjool, or soak some regular dates in hot water 10 mins before starting)

• 1/4 cup cacao

• 1/4 tsp vanilla extract

• 1/4 tsp iodised salt

• 2 TBS Nut/ Seed butter of choice (I use crunchy PB)

• 2 rows of 85% dark choc

Method:

• Toast the walnuts in 170c oven for 5-7 mins

• Add coconut and return to oven 2-5 mins until caramel colour and toasted

• Let cool, then add to food processor

• Pulse until resembling a crumb, and keep 1/4 cup aside for later

• Add remaining ingredients (drain the dates if they were soaking) and pulse until combined, and easily sticking together

• Roll into 1/2 TBS size balls

• Melt choc in microwave in 30 sec bursts

• Drizzle melted choc over the balls, then sprinkle with remaining walnut/coco crumb that you saved

• Pop in the fridge to set, keep in a sealed container in the fridge up to a week (if they last that long!).

Enjoy!

B x