1 cup pitted medjool dates: Make sure they're softened - I put them in boiling water for about 5 mins.
3/4 cup nut butter: I used a mixture of peanut and almond butter.
1/4 cup coconut flour
1 scoop vegan peanut butter protein: This is optional.
2 tbsp maple syrup: Can be substituted with honey or rice malt syrup.
2 tsp pure vanilla essence
1 cup vegan chocolate
1 tbsp coconut oil
How to make choc bites:
Add the dates, nut butter, coconut flour, protein, maple syrup and vanilla essence to a food processor and blend until small balls start to form.
Line a plate or tray with baking paper. Take 1-2 tbsp of the mixture and form into the shape you want (I did squares) and place onto the sheet.
Place into the freezer while completing the next step.
Using a small bowl, melt the vegan chocolate with coconut oil in the microwave or over the stove.
Dip each peanut butter mixture into the chocolate and place back on the baking paper.
Place the coated bites back into the freezer or the fridge to set further. Enjoy!
I use a fork to dip my peanut butter bites into the chocolate to coat the whole thing!
These last in the fridge for up to 5 days and in the freezer for around a month!
If you do decide to try this recipe (which I highly recommended, as they're delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy peanut butter choc bites!