Ginger, Peanut and Chocolate Bites
Servings: 25 bites
Ingredients
- 60 g fresh ginger peeled weight
- 270 g dry roasted peanuts unsalted
- 100 g Medjool dates pitted weight (about 6 to 7)
- 80 g coconut butter not coconut oil
- 50 g dark chocolate chopped into pea size pieces (I use callets)
- 30 g Dutch cocoa powder
- 30 g 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
- Place ginger into TM bowl and chop 3 seconds / speed 7
- Scrape around bowl
- Add rest of the ingredients and blend 10 seconds / speed 7
- Scrape around bowl, and repeat blending 10 seconds / speed 7
- 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
- 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)
- Store in fridge until ready to serve
- 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.