Paleo Date and Chocolate Bites

Here is a lovely treat for you from Rachel who blogs over at austinpaleogrrl Rachel has guest posted here before when she brought us the tasty Cassava Banana Pancakes Rachel is a Paleo lifestyle blogger, foodie, and Primal Health Coach in training from Austin, Texas USA. Thanks for joining us again and I’ll hand over to her to tempt you with these scrummy Paleo Date and Chocolate Bites 
Hello, everyone! Who doesn’t love a delicious snack/dessert recipe, especially when it includes chocolate! Yummy! Being strict Paleo, I don’t consume grains, dairy, or soy. I still love to indulge once in a while though, so I came up with this awesome recipe for y’all (that’s what we say in Texas) 🙂 to try for yourselves! It calls for dairy/soy/gluten-free chocolate chips, which are easy to find in the U.S., but if you are in another country and can’t find them (usually available in health food stores), feel free to use regular chocolate chips. These are fairly simple and quick to prepare, and I think you’ll absolutely love them! When I make these, they are usually gone within a few days. Yes, they’re delicious! I’m so happy to be sharing this recipe with everyone through myrealfairy.
Now, let’s get started!
Ingredients
16-18 dates (Deglet or Medjool varieties works best) with pits removed
Approx. 1 – 1 1/3 cups raw, unsalted almonds
1 cup of dairy/soy/gluten-free chocolate chips (I use Enjoy Life brand semi-sweet mini chips, sold in U.S. health food stores and on Amazon)
1 tablespoon cinnamon
2 tablespoons plain water
1 cup shredded, unsweetened coconut flakes
Tools
Food processor or high-powered food chopper
Mixing bowl
Spatula
Large plate
Smaller bowl for coconut shavings
Directions
Combine dates, almonds, chocolate chips, cinnamon and water and add to a food processor or high-powered food chopper (I use a small Ninja food chopper, as I find it crushes the almonds and dates more effectively).
Blend/chop until ingredients are crushed into a chunky mixture
Use a spatula, and scoop everything out of the food processor or chopper and place in a medium mixing bowl.
Paleo date and chocolate chip bites
Now this is where it gets a little messy! Use your hands to grab some of the mixture and roll it into medium sized balls (1.5 inches approx). Depending on how large you make each ball, you should end up with about 10-12 date bites. Place each ball on a large plate and grab the shredded coconut and place in a smaller bowl.
Roll each ball in the coconut flakes until it’s coated to your liking.
Place the finished balls/bites in a large glass or ceramic container and store in the refrigerator to firm. They tend to hold together better when chilled.
That’s it!
I hope you’ll enjoy making these as much as I do! Feel free to add cacao powder to the mixture too if you want a little extra chocolate flavor.
5 from 1 vote
Paleo date and chocolate chip bites copy
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Paleo Dates and Chocolate Chip Bites

Who doesn't love a delicious snack/dessert recipe, especially when it includes chocolate! 

Course: Snack
Servings: 10 servings
Author: Austin Paleo Grrl for myrealfairy.com
Ingredients
  • 16-18 Dates Deglet or Medjool varieties works best with pits removed
  • 1 - 1 1/3 cups Raw unsalted almonds unsalted almonds
  • 1 cup Dairy/soy/gluten-free chocolate chips
  • 1 tablespoon Cinnamon
  • 2 tablespoons Plain water
  • 1 cup Shredded unsweetened coconut flakes unsweetened coconut flakes
Instructions
  1. Combine dates, almonds, chocolate chips, cinnamon and water and add to a food processor or high-powered food chopper (I use a small Ninja food chopper, as I find it crushes the almonds and dates more effectively).
  2. Blend/chop until ingredients are crushed into a chunky mixture
  3. Use a spatula, and scoop everything out of the food processor or chopper and place in a medium mixing bowl
  4. Now this is where it gets a little messy! Use your hands to grab some of the mixture and roll it into medium sized balls (1.5 inches approx). Depending on how large you make each ball, you should end up with about 10-12 date bites. Place each ball on a large plate and grab the shredded coconut and place in a smaller bowl.
  5. Roll each ball in the coconut flakes until it's coated to your liking.
  6. Place the finished balls/bites in a large glass or ceramic container and store in the refrigerator to firm. They tend to hold together better when chilled.
Recipe Notes

Feel free to add cacao powder to the mixture too if you want a little extra chocolate flavor.

You can find Rachel on Facebook at: Austin Paleo Grrl 

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Vegan Chocolate Cake Recipe

This vegan chocolate cake recipe is one to keep. I came across the idea when I realised there were many more people that I know who are either vegan or who are removing some areas of food from their diet. There are so many ways in which we can tweak our favourite recipes to meet our own requirements.

With my vegan chocolate cake it does not contain any eggs or butter. The standard sugar has been replaced with Natvia sweetener – Natvia is made from the stevia plant and is completely natural – and the oil is vegetable oil.

This is a cake that is so versatile. It’s perfect with a hot coffee, if you fancy a summer party then adding fresh fruit will put the sunshine feeling into the day, or if it’s luxury you are after then vegan hazelnut frosting is something that will top this off a treat!

vegan chocolate cake

 

See how easy it is to make….

 

5 from 7 votes
vegan chocolate cake
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Vegan Chocolate Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 

This No Egg, No Butter, Vegan Chocolate Cake is delicious! Try it out with fresh fruit or a hot steaming coffee. You can upgrade this to the best wedding cake with vegan frosting, it's so versatile. 

Course: Dessert
Cuisine: Worldwide
Servings: 12
Author: mainy - myrealfairy
Ingredients
  • 1 lb Plain Flour
  • 12 oz Natvia Natural Sweetener
  • 3 oz Cocoa Powder
  • 3 teaspoon Bicarbonate of Soda
  • 8 fl oz fl oz Vegetable Oil
  • 1 pint Water
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cider vinegar
Instructions
  1. Measure out your dry ingredients and mix these together in a large bowl.
    vegan chocolate cake
  2. Add your wet ingredients and blend these in making a smooth paste.
    vegan chocolate cake
  3. Line an 8 inch (22cm) loose bottomed cake tin with parchment.
  4. Carefully pour into the tin.
    vegan chocolate cake recipe
  5. Bake in a pre-heated oven for 45 minutes.
Recipe Notes

Insert a clean toothpick into the centre of the cake to see if it is baked. If the toothpick comes out clean then it’s done!

 

vegan chocolate cake

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I was given one pack of Natvia Sweetener to try. It works and tastes great in this cake!

Chocolate and Cherry Tiffin – Guest Post Recipe

Guest Posting for me today is Ruth, a 36 year old, mum of two from the West Midlands. Ruth’s a Lifestyle blogger, High school teacher and full time tea drinker.

Ruth blogs at www.craftwithcartwright.co.uk where she writes about recipes, reviews, parenting and crafts. Pop along when you’ve seen this yummy recipe and see her on her blog.

Chocolate and Cherry Tiffin Recipe.

Tiffin is a cold set hard pressed chocolate and biscuit combo. You’ll have to go far to find anything more deliciously chocolatey, sweet and crumbly. It is moreish beyond belief. In an attempt to make it slightly healthier I’ve added dried cherries, you could also try sultanas, cranberries or even figs. But be warned this is a calorific treat and should not be consumed in one sitting.

I also included in brackets how to make it gluten free, which is pretty simple with some ingredient substitutions.

You will need:

  • 225g digestive biscuits, (gluten free version) crushed
  • 100g dried cherries
  • 100g butter
  • 25g sugar
  • 3 tbsp cocoa powder (check gluten free)
  • 4 tbsp golden syrup
  • 225g plain chocolate (check gluten free, I use green and Blacks)

 

  1. First crush the biscuits in a food processor or a sealed food bag with a rolling pin.
  2. Then tip the crushed biscuits into a large mixing bowl and add the dried cherries.
  3. Melt the butter, sugar, cocoa powder and golden syrup over a low heat in a heavy based saucepan.
  4. Once melted, combine the butter mixture with the biscuits in the mixing bowl.
  5. Press the mixture into an 8” square tin and leave to cool.
  6. Once cool, melt the chocolate in a bowl sat over a saucepan of simmering water or in a microwave.
  7. Then spread it over the top of the biscuit mixture whilst still in the tin.
  8. When set, remove the tiffin from the tin and cut into squares using a sharp knife.

Chocolate and cherry tiffin guest post

5 from 2 votes
Chocolate and cherry tiffin guest post
Print
Chocolate and Cherry Tiffin
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

You’ll have to go far to find anything more deliciously chocolatey, sweet and crumbly. It is moreish beyond belief. 

Course: Dessert
Servings: 12
Ingredients
  • 225 g digestive biscuits gluten free version
  • 100 g dried cherries
  • 100 g butter
  • 25 g sugar
  • 3 tbsp cocoa powder check for gluten free
  • 4 tbsp golden syrup
  • 225 g plain chocolate check for gluten free
Instructions
  1. First crush the biscuits in a food processor or a sealed food bag with a rolling pin.

  2. Then tip the crushed biscuits into a large mixing bowl and add the dried cherries.

  3. Melt the butter, sugar, cocoa powder and golden syrup over a low heat in a heavy based saucepan. 

  4. Once melted, combine the butter mixture with the biscuits in the mixing bowl.

  5. Press the mixture into an 8'' square tin and leave to cool.

  6. Once cool, melt the chocolate in a bowl sat over a saucepan of simmering water or in a microwave. 

  7. Then spread it over the top of the biscuit mixture whilst still in the tin.

  8. When set, remove the tiffin from the tin and cut into squares using a sharp knife.

 

Let others know about this chocolate and cherry delight, they will love it!Click To Tweet

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