Dessert
Chocolate Date and Cornflake Bites (Vegan & GF)
Ingredients
Makes ~15 bites · Keeps 2+ weeks in fridge or several weeks frozen
- 10 pitted dates, soaked in warm water for 10 minutes then drained
- 1½ cups mixed almonds and pecans (or walnuts)
- 2 cups organic cornflakes (Nature's Path GF with flax recommended)
- 1½ cups mini dark chocolate chips
- 1 heaping tbsp ground flax
- 1 heaping tbsp hemp hearts (plus extra for topping)
- 1 tbsp pure maple syrup
- 1 tbsp coconut oil (plus a little extra to mix with chocolate)
- 1 tbsp pure cacao powder
- Sprinkle of cinnamon
- ½ tsp sea salt or pink Himalayan salt (plus extra for topping)
Method
- Melt chocolate chips with coconut oil using a double boiler or microwave in 20-second intervals, stirring between each.
- Add dates, maple syrup, coconut oil, nuts, flax, hemp hearts, cacao powder, and cinnamon to a food processor. Process until paste-like.
- Let the melted chocolate cool slightly, then add cornflakes and pulse briefly — you want them chopped but still with some crunch.
- Form the date-nut mixture into balls or ovals. Coat each one in the chocolate-cornflake mixture.
- Top with a sprinkle of salt and hemp hearts. Place on a lined tray and freeze for about 1 hour before eating.
- Store in the fridge for 2+ weeks or in the freezer for several weeks.