In my ever expanding search for sugar free recipes and treats I came up with these chocolate and almond bites. I love coconut macaroons and dark chocolate so I wanted to make something that incorporated the two and with Easter approaching, I wanted to create something healthier. These are refined sugar free depending on the chocolate you use. I used 72% dark chocolate but you could make your own using cacao butter and cacao powder. It takes a little patience to roll the coconut mixture into ball shapes but I promise you this is worth it and they really take the edge off my sugar cravings. These must be kept in the fridge and should last a few weeks. It is really important that you use coconut oil as it will turn to liquid when warmed and solidify in the fridge.
What you will need;
2 cups of unsweetened dessicated coconut
4 tbsps of almond butter
1 tbsp of maple syrup
1 tsp vanilla extract
4 tbsp of coconut oil, melted
175g of dark chocolate (72% or higher), melted
In a bowl mix the coconut, almond butter, maple syrup, vanilla and coconut oil using your hands to ensure mixture is fully combined. Using the palms of your hands form mixture into bite-size balls (or as close to a ball like shape that you can get!). This was the trickiest bit, but if you keep compacting the mixture as tightly as you can it will begin to hold shape. Place on a tray and then pop them into the fridge for 30 mins until the balls have hardened. Melt the chocolate slowly until smooth. Take the balls out of the fridge and using two forks roll in the melted chocolate until fully covered. Allow excess chocolate to pour off before placing them on a tray lined with grease-proof paper. Chill in the fridge for 1-2 hours until set. I only waited an hour as I was craving something sweet!. The mixture makes 18 -20 large bites. L really enjoyed these too and I didn’t feel guilty about him having them as a treat!
I hope you enjoy these as much as we did!
Bye for now!