Double Chocolate Date Bites

• Vegan
• Gluten free

• Produce

  • 1/4 cup Cacao powder, raw
  • 12 inch Dates, pitted

• Baking & Spices

  • 1/3 cup Almond flour
  • 1/4 cup Chocolate chips, mini vegan
  • 1/2 tsp Vanilla bean pod

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Walnuts

Found on vanillaandbean.com

Description

Directions

• Line an 8x8 baking pan with parchment. Clip the sides down if needed. Set aside.
• In a food processor add the walnuts. Pulse until walnuts are roughly chopped. Remove from bowl and set aside.
• Add the pitted dates, cacao, almond meal, and vanilla beans to the food processor bowl. Pulse 10 times. Then, with the machine running, add the coconut oil. Switch to pulse until all the ingredients are of uniform texture and hold together. Dump ingredients into a clean bowl and add the chopped walnuts and mini chocolate chips. Using your hands, incorporate all the ingredients until the dough is uniformly mixed.
• Place mixture into lined 8x8 baking pan. Use your hands and/or the bottom of a measuring scoop to spread date mixture evenly into the bottom of the pan. Make sure to press the mixture into the corners.
• Place the double chocolate date mixture into the freezer for about 45 minutes. Once out of the freezer, remove the mixture from the pan. Trim the edges as needed so that there are no jagged edges. Use a ruler to measure out 1x1 bite size pieces. Use a chefs knife to score the date mixture if you need to, then cut. As date mixture warms up it will become sticker and more difficult to work with. If needed, just pop it back in the freezer for 10 minutes so itll be easier to cut.
• Store the date bites in a covered container, in the refrigerator between parchment or wax paper for up to two weeks. Freeze for longer storage.