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Dark Chocolate Crunch Bites

Makes 6 bites

 

Ingredients

Base:

  • 50g raw cashew nuts – chopped 
  • 50g raw shredded coconut
  • 3 (25g) tablespoons sesame seeds
  • 20g pumpkin seeds
  • 1 tablespoon (10g) flax seeds
  • 2 tablespoons peanut butter – we used Pic’s Peanut Butter
  • 15g buckinis
  • Pinch of salt
  • 1 teaspoons cinnamon
  • 1 tablespoon rice malt syrup or coconut nectar
  • 1 scoop (30g) Bioflex Nutrition Natural WPI in Vanilla
  • 1 tablespoon coconut oil – melted
  • 1 teaspoon vanilla essence

Coating:

 

Directions

  1. Toast cashew nuts, coconut, sesame seeds, flax seeds and pumpkin seeds until golden brown. Allow to cool completely. Remove 1-2 tablespoons of mix and set aside.
  2. Melt together coconut oil, rice malt syrup/coconut nectar and peanut butter and stir well. Add salt and vanilla essence and combine.
  3. Place remaining base ingredients in a bowl and mix well.
  4. Take 6 cupcake or muffins cases and press mixture into them. Damp fingertips will help prevent the mixture from sticking.
  5. Place in the fridge for a minimum of one hour to set.
  6. Melt chocolate and coconut oil together. Add Natural WPI and mix well.
  7. Take base mixture out of the fridge and remove from cases. Carefully dip the tops into the chocolate, turn back up the right way and allow to set.
  8. Top with the remaining 1-2 tablespoons of nut mix.
  9. Best stored in the fridge and enjoyed within one week.

 

Nutritional Information

Per serve (45g) / Per 100g

Energy (kJ): 1070/2390 | Protein (g): 10/22 | Fat (g): 20.3/45 | Saturated fat (g): 8.9/19.8 | Carbohydrates (g): 7.5/16.7 | Sugar (g): 3.4/7.5 | Sodium (mg): 107/239

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