Made with dates, toasted coconut, almonds and flaxseed meal, these chocolate gluten-free vegan treats are a welcome addition to any dessert table–and usually the first treats to go.
The recipe is adaptable so don’t hesitate to tinker. Feel free to toss in a handful of your favourite dried fruit (cranberries or chopped dried apricots work well). Nutty coco bites freeze beautifully.
Makes About 36
■ 2 1/4 cups unsweetened shredded coconut, divided (1 1/2 cups for the filling; 3/4 cup for the coating)
■ 1/4 cup organic coconut oil
■ 8 ounces dark chocolate, chopped (I prefer 70% cocoa)
■ 8 Medjool dates, pitted and finely chopped
■ 1 1/2 cups sliced almonds
■ 6 Tbsp flaxseed meal
■ 1/2 tsp kosher salt
■ You’ll need two parchment lined baking sheets.
Preheat oven 375°F.
Spread the coconut on a parchment-lined baking sheet and toast just until golden, about 3-4 minutes, stirring every minute or two to prevent burning.
Place a medium heatproof bowl over a saucepan filled with an inch of simmering water (the bowl should not touch the water.) Place the coconut oil and dark chocolate in the bowl and stir until melted.
Remove the chocolate mixture from the heat and add the dates, almonds, flaxseed meal, salt, and 1 1/2 cups toasted coconut. Mix the ingredients together until well combined. Using a spatula, scrape the chocolate mixture onto a sheet of parchment and pat the mixture down to about 1” thick. (No need to be neat — this is only to cool the mixture quickly.) Transfer to the fridge to firm.
When the mixture has firmed enough to hold its shape (but not so firm that it’s too difficult to shape) use a small ice cream scoop, melon baller, or spoon, to portion round balls, about 1” in diameter, onto a parchment-lined baking sheet. (These needn’t be perfect at this stage — they’ll be rolled by hand when they’re coated with coconut.) Transfer to the fridge or freezer until firm.
Place the remaining toasted coconut in a shallow dish (a pie plate works well). Roll each chocolate portion in coconut and re-shape into a ball using the palms of your hands.
Serve at room temperature. Store covered in the refrigerator.
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