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PREPARTION TIME:
1
HR
58
MIN
- COOKING TIME: 2 HR
Vegan Choc-coconut Bites
I often make desserts in bite sized portions, in an attempt to stop myself cutting a slice for one that could feel a small nation. My Vegan Choc-coconut Bites are a delicious, sweet, refined sugar free and gluten free dessert, perfect for a gathering of friends or a party of one. The biscuit base and chocolate sauce can be used in a myriad of recipes, so get creative!
Ingredients
- 270g lite coconut cream
- 1/2 cup raw mixed nuts
- 1 heaped tbs cashew butter
- 1 tsp ground vanilla beans
- 3 medjool dates
- 1 cup dates
- 3/4 cup oats
- 1/2 cup raw nuts
- 1 tsp vanilla
- 1 tbs coconut oil
- 1 1/2 tbs cacao
- 1/2 cup Medjool dates, soaked in water (reserve 4 tbs of the water)
- 2 tbs cacao powder
- 1 tbs coconut oil
Instructions
- Prepare a mini cupcake tin by placing mini cupcake cases in each hole
- Place coconut cream, nuts, cashew butter, vanilla beans and medjool dates in a blender, and blitz until smooth
- Pour coconut mixture into each cupcake case, leaving about 1 cm for the biscuit base. Place in the freezer to set for approximately 1 hour, or until mixture is hard to the touch
- To make biscuit base, combine dates, oats, nuts, vanilla, coconut oil and cacao in a food processor, and blitz until the mixture comes together. Chunky is okay!
- Remove frozen bites from the freezer and press date mixture onto the top of each one
- Place bites back in the freezer to set, for about 1/2 an hour
- To make chocolate sauce, combine dates, date water, cacao, and coconut oil in a saucepan and stir on a low heat until mixture starts to bubble, about 2 minutes
- Remove from heat and blitz with a hand mixer until smooth and thick
- Remove bites from the cupcake tin, remove cupcake cases and top each one with chocolate sauce (I like to use a piping bag for this, but feel free to just go for it with knife!)
- Keep in the freezer until 15 minutes before serving, and enjoy!
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