Chocolate Granola Bites

 

Chocolate Granola Bites

Ingredients

  • 1 cup Safe+Fair Sweet and Salty Kettle Granola + extra for topping
  • 8 pitted dates chopped
  • 1 tsp date paste/syrup
  • 1.5 bars dark chocolate vegan and nut free

Equipment

  • Food processor
  • 12 Mini Cupcake molds preferably silicon, but paper will work
  • Double boiler aka Bain-Marie
  • Small sheet pan

Instructions

  • 1. Start by melting chocolate in your double boiler. Do not let the chocolate get too hot, you want it to just melt.
  • 2. Add granola and chopped pitted dates to food processor, and pulse to combine. Add 1 tsp date paste/syrup and pulse only as needed to achieve a thick, sticky, pliable consistency. You can add a little more syrup if necessary.
  • 3. Place molds onto a small sheet pan.
  • 4. Add approximately 1/2 inch of the granola/date mixture to the bottom of the mini-cupcake molds.
  • 5. Next add the melted chocolate.
  • 6. Add a sprinkle of granola to the top of the chocolate and then place the sheet pan in the refrigerator to set.
  • 7. Remove the completed Chocolate Granola Bites from the mini-cupcake molds and arrange on a platter or store them (if you can resist eating them on the spot).
  • Keep Chocolate Bites in sealed container in the fridge for up to two weeks (or 4 weeks in the freezer). But I am guessing they won’t last that long !
  • BONUS: Granola/Date Balls
  • Roll remaining granola/date mixture into 6 balls (about the size of a ping pong ball) and freeze in a sealed container. These are great for a quick energy snack or added to a bowl of oatmeal or a smoothie!
  • Enjoy!

 

 

 

 

Use the code: nourished10 for a 10% discount on all their products!

 Read more about my experience here

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Joanne Schneider believes in savoring your food and your life. After triumphing over fad diets and the stresses of running a multi-million dollar fashion company, Joanne got serious about her health, nutrition and raw food. Today she teaches extraordinary women and men like you how to do the same.

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