Whilst I do love chocolate bites, I would never choose to eat it during the day as I keep that as a special weekend “night time” treat.  So when thinking of what to offer others as a little chocolatey nibble during the day, this is the sort of “bite” I make.  Although there is dark chocolate in them, there are also other great ingredients added to make them a better choice.

I have chosen to use hemp seeds as a coating because they are so good for you, but they can be expensive so you can use whatever you have on hand: as a suggestion consider toasted sesame seeds, finely chopped dry roasted peanuts, or simply use desiccated coconut if you prefer.

Originally I was going to add “chilli” into the title of these bites, but decided to make that optional as not everyone loves chilli like I do.  But I haven’t used a lot, and the teaspoon used gives a very slight little tingle at the back of the throat which I enjoy … the decision to include them is totally up to you, and be assured that their omission in no way diminishes the flavour of the bites.

These chocolate bites are so easy to make, and keep well in the fridge for at least a week.

Ginger, Peanut and Chocolate Bites

 

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Prep time

10 mins

Total time

10 mins

 

Hemp seeds, mixture, and a 1 tbls scoop dipped in water ready to start rolling

Author: Gina @ The Passionate Pantry

Serves: 25 bites

Ingredients

• 60g fresh ginger, peeled weight
  
  
• 270g dry roasted peanuts, unsalted
• 100g Medjool dates, pitted weight (about 6 to 7)
• 80g coconut butter (not coconut oil)
• 50g dark chocolate, chopped into pea size pieces (I use callets)
• 30g Dutch cocoa powder
• 30g pure maple syrup
• 1 tsp sea salt flakes
• 1 tsp dried chilli flakes (optional but nice)
  
  
• Hemp seeds for coating, or other coatings as desired

Instructions

1. Place ginger into TM bowl and chop 3 seconds / speed 7
2. Scrape around bowl
3. Add rest of the ingredients and blend 10 seconds / speed 7
4. Scrape around bowl, and repeat blending 10 seconds / speed 7
5. Press mix between two fingers, and if it doesn’t stick easily together, add 20g filtered water and blend again 5 seconds / reverse / speed 4 to combine
6. Using a tablespoon measure roll mixture into balls and coat in hemp seeds (dip the spoon occasionally in water to help release the mix from the spoon ... you will also have to occasionally wash your hands if they get too sticky from rolling the mix)
7. Store in fridge until ready to serve
8. Keeps well for at least a week

Notes

I have chosen to use hemp seeds as a coating because they are so good for you, but they can be expensive so you can use whatever you have on hand: as a suggestion consider toasted sesame seeds, finely chopped dry roasted peanuts, or simply use desiccated coconut if you prefer.

Originally I was going to add "chilli" into the title of these bites, but decided to make that optional as not everyone loves chilli like I do. But I haven't used a lot, and the teaspoon used gives a very slight little tingle at the back of the throat which I enjoy ... the decision to include them is totally up to you, and be assured that their omission in no way diminishes the flavour of the bites.

These are so easy to make, and keep well in the fridge for at least a week.

3.5.3251