Hello everyone! I’m sharing this new recipe post with you this morning, as I head off to the second part of my Kundalini Yoga teacher training course. I’ll be away from now until Monday evening with limited internet connection! I’m really looking forward to it.
On the first part of our teacher training, we were given the most delicious chocolate covered dates as treats in the evenings. They tasted so incredible. I just love the combination of rich, dark chocolate and the gooey, sweetness of dates. It’s amazing. And, as I was thinking about this delicious treat over the week, I decided that I would create a new chocolate-date recipe to share with you on here.
As I continue my obsession with energy bite recipes (which you can see in these tasty recipe posts here, here, and here), I chose to make these new chocolate date treats in a similar style to them. The ingredients I used were inspired by the fudgy base that I made in my chocolate truffle tart recipe too. To make these, I used a combination of dates, cocoa powder, cashews, vanilla and salt. Then, I blitzed them for about 20 seconds on the 8th speed setting of my new Froothie Optimum G2.1 Blender, which was very kindly gifted to me by the brand – as I am now an ambassador for them!
This blender is absolutely incredible, and I’ve never used such a powerful kitchen appliance. I couldn’t believe how quickly it broke all of the ingredients I used in this recipe, down into such a smooth, fudgy mixture! It was amazing! I am so in love with this machine. I can’t stop using it!
After the date mixture was ready, I removed it from the blender and pressed it into 8 balls. Then, I moved them into the freezer to cool, whilst I made the chocolate coating. I love making my own chocolate from scratch, so I decided that I would make the chocolate coating by hand for this recipe – but if you don’t have the ingredients to do so, then you could definitely just coat the fudge bites with store-bought dark chocolate.
To measure out the maple syrup for my chocolate recipe, I used OXO Good Grips smallest sized Squeeze & Pour Silicone Measuring Cup. The cups are so useful, and show the measurement sizes in cups, ml and oz! The smallest sized cup was perfect for this recipe, as it allowed me to precisely measure out a small amount of maple syrup. They’re also microwave proof, and flexible – which makes them ideal for pouring things like dark chocolate!
When I’d measured out the ingredients for the chocolate recipe, I quickly melted them together in a pan on a medium heat, and then set the mixture aside to cool briefly. Then, I removed the bites from the freezer, and coated them in a layer of chocolate twice, before scattering them with some cacao nibs to serve. They make such a delicious treat, and are perfect for those of you who also love the combination of dates and chocolate! I hope you enjoy the recipe!
cocoa date fudge bites
makes about 8 bites
for the bites:
200g medjool dates (about 11)
1/3 cup (70g) cocoa powder
1/3 cup (45g) cashew nuts
1/4 tsp vanilla powder
for the chocolate coating:
1/3 cup (70g) cocoa powder
5 tbsp cocoa butter
4 tbsp tianas cooking coconut butter
30 ml (3 tbsp) maple syrup
- Firstly, make the bites. Add the dates, cocoa powder, cashews, salt and vanilla into a strong blender/food processor. I used my Froothie Optimum G2.1 Blender. Blitz the ingredients together until they have broken down into a smooth, fudgy consistency. I pulsed my blender on speed 8 for about 20 seconds.
- When this is done, remove the mixture from your blender and place it onto a plate. Then, press the mixture into about 8 balls and move them into the freezer to cool.
- Next, make the chocolate. Add the cocoa butter and coconut butter into a pan and place it onto a low-medium heat. Stir it together until it has melted. Then, add in the cocoa powder, vanilla and salt. Stir together until it’s smooth. When this is done, remove it from the heat and stir in the maple syrup until it has mixed in with the other ingredients. Then, set the chocolate aside to cool briefly.
- Now, remove the fudge bites from the freezer. Dip and coat each one in a layer of chocolate, before placing them back onto the plate. Then, move them back into the freezer to set for about 15 minutes. In the meantime, place the chocolate somewhere warm so that it doesn’t set. When 15 minutes has passed, remove the bites from the freezer and coat them in another layer of chocolate. Then, place them back into the freezer for another 15 minutes.
- When the bites have been in the freezer for 15 minutes, remove them and drizzle them with the last remaining amount of chocolate to decorate. You can also top them with some cacao nibs to finish. When this is done, place them back in the freezer for 10 minutes or so to set. Then, remove them from the freezer, allow them to soften, and serve. Store them in the fridge between servings.
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