A fabulously chocolatey treat was one of the first things I made as healthy treats for the kids, going through lots of recipes, and tweaking them, and after making them blind for years, this version got the most votes, these are the best we’ve had. They get made a lot in our house now as they are hankered after like nothing else. And they’re just a whole load of healthy without any baking or waiting around, they’re ready to go really fast.
Lots of Omega 3 fatty acids, good Vitamin A and E from the almonds and lots of bone strengthening magnesium and calcium that children can be short on. With a delicious cacao hit of antioxidants and a crunchy bonus of chia seeds adding so many goodies and iron, they are treats with a whole new level of goodness.
And unlike so many ‘sugarfree’ goodies out there, these are not simply pumped full of other sweetness, with a low level of dried fruit and sweeteners of any kind. Beware the bucket load of dates and honey! Keeping the little taste buds happy with less sweet is just as important.
- 1 Cup Almonds
- 1 Cup Cashews
- 7 Medjool dates, pitted and roughly chopped
- 2 tbsp chia seeds
- 1/2 Cup Desiccated coconut (unsweetened)
- 1/2 Cup Coconut Flour
- 4 tbsp Almond Butter
- 1/4 tsp Almond Extract (not essence)
- 5 tbsp Maple Syrup
- 1/2 Cup Cacao Powder
- 1/2 Cup Coconut oil
- Sprinkle Sea salt
- 4 tbsp maple syrup
- (Or 200g Dark Choc melted with 2 tbsp coc oil)
In a food processor grind the two nuts until they are a fine meal, but stop before they turn into butter. Add a salt sprinkle, the chia seeds, coconuts and pulse a few times to combine. Throw in the dates and blend, add the almond butter, extract and slowly drizle the maple syrup in until it started to form a sticky ball. Line a 9″ square baking tin, or equivalent, and firmly press mixture down into a flat, even base, with a spatula. Cover with cling film and freeze whilst making chocolate top.
Melt the coconut oil gently over a low heat in a small pan, whisk the cacao powder in off the heat and stir in the maple syrup. Alternatively melt a bar of dark chocolate with 2 tbsp coconut oil. Remove base from freezer and pour chocolate over the top tipping it to ensure it goes evenly into all corners – it will harden fast so you need to work quickly.
Return to freezer and leave for a a few minutes. Slice into squares and enjoy. Store in freezer, best eaten 2 minutes out of the freezer.