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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Paleo Cassava Banana Pancakes

Today I have a lovely treat in store for you all, who can resist a healthy, filling and nutritious breakfast? Not me! Here you will see with the help of my lovely guest blogger how you can make super easy Paleo Cassava Banana Pancakes and pick up a few tips on the Paleo way of cooking too.

Rachel Peterson is a Paleo blogger and self-professed Twitter fanatic from the US. She enjoys cooking, Zumba, and giving out nutrition advice to friends, family, and pretty much anyone who will listen! Her blog can be found at: www.austinpaleogrrl.blogspot.com

It’s over to you Rachel…

These pancakes are the perfect breakfast (or dinner!) food, and their light and fluffy texture can easily be achieved using what may be considered somewhat unconventional ingredients.

I am a Paleo blogger from Austin, Texas USA. This banana pancake recipe was born through trial and error. It took me three tries to get it just right! You don’t have to follow a Paleo diet to enjoy them, and the type of flour used (cassava – also known as yuca root) works just as well (if not better) than conventional wheat or white flour and is much healthier. Plus, cassava flour has some calcium and potassium in it.

Being Paleo, I don’t eat any grains (especially gluten), so I had to find an alternative flour so that I could still enjoy my favorite breakfast! I personally use Otto’s Cassava Flour, as I think it has the best texture and taste. It can be purchased on Amazon or in some health food stores. These pancakes are delicious served up with sliced bananas and pure maple syrup or with any other ingredients you can dream up. The possibilities are endless!

This recipe yields 6 small pancakes

Ingredients

5 US Tablespoons cassava flour

1 US Tablespoon organic honey

½ US Teaspoon baking soda

1 pureed banana

2 free range or pastured eggs

Coconut oil for cooking

 

Directions

In a large mixing bowl, combine flour, honey, baking soda and eggs.

In a blender, combine one whole ripe banana with a small bit of water and blend until smooth

Add blended banana into your batter mixture and whisk until smooth

Next, heat a small skillet on stove top to medium heat and add in a small amount of coconut oil. I recommend coconut oil, because it melts quickly and has a medium smoke point (350° F or 171º C).

When your skillet is warmed up enough, scoop ¼ US cup of pancake batter and pour it onto the skillet, tilting the pan up and down just a bit so that the batter spreads out into an even circle.

Some bubbles will begin to form in the batter, and these pancakes will brown quite quickly, so be sure to check them often with your spatula. When browned to your liking, flip the pancake onto its other side and cook for another 30-45 seconds

Repeat with the rest of the batter, and serve warm with your favorite toppings!

Paleo-Cassava-Banana-Pancakes-1

Tip: to keep the pancakes warm, put them on a plate and keep them covered in the microwave until you are finished using up all of the batter

Thank you Rachel for this yummy recipe. You can see more of what Rachel is up to on her  Twitter and Facebook pages.

 This is so good I’ve put it in a printable format below. Enjoy!
4.5 from 2 votes
Paleo-Cassava-Banana-Pancakes-1
Print
Paleo Cassava Banana Pancakes
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
 

Paleo Cassava Banana Pancakes. They’re the perfect breakfast (or dinner!) food, and their light and fluffy texture can easily be achieved using what may be considered somewhat unconventional ingredients. 

Course: Breakfast
Cuisine: Worldwide
Servings: 6
Ingredients
  • 5 US Tablespoons cassava flour
  • 1 US Tablespoon organic honey
  • ½ US Teaspoon baking soda
  • 1 pureed banana
  • 2 free range or pastured eggs
  • Coconut oil for cooking
Instructions
  1. In a large mixing bowl, combine flour, honey, baking soda and eggs.

  2. In a blender, combine one whole ripe banana with a small bit of water and blend until smooth
  3. Add blended banana into your batter mixture and whisk until smooth
  4. Next, heat a small skillet on stove top to medium heat and add in a small amount of coconut oil. I recommend coconut oil, because it melts quickly and has a medium smoke point (350° F or 171º C).
  5. When your skillet is warmed up enough, scoop ¼ US cup of pancake batter and pour it onto the skillet, tilting the pan up and down just a bit so that the batter spreads out into an even circle.
  6. Some bubbles will begin to form in the batter, and these pancakes will brown quite quickly, so be sure to check them often with your spatula. When browned to your liking, flip the pancake onto its other side and cook for another 30-45 seconds
  7. Repeat with the rest of the batter, and serve warm with your favorite toppings!
Recipe Notes

Tip: to keep the pancakes warm, put them on a plate and keep them covered in the microwave until you are finished using up all of the batter.

 

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If you like the look of this then see what you think of my Easy Pickled Green Chillies

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