Fruity nutty chocolate bites.jpg

Ingredients (makes 12):

  • 150g Crunchy, no sugar added, peanut butter

  • 30g Desiccated coconut*

  • 90g Dried fruit* (Dates, apricots and figs, or any combination)

  • 20g Cacoa powder* 


  1. Chop the dried fruit into small pieces, place in a bowl with the peanut butter and desiccated coconut, mix thoroughly together with a fork into a thick paste.

  2. Lightly oil your hands and take heaped teaspoons of the mixture to roll into a ball.

  3. Drop the ball into the sifted cacoa powder in a bowl and turn until fully coated. Repeat steps 2 and 3 c.12 times.

  4. Place the balls onto a flat plate or board and chill in the fridge for at least 2 hours. Keep in the the fridge or cool place for up to a week, best enjoyed with a cup of tea or glass of wine :)

For a little indulgence instead of coating in cacoa powder, chill in the fridge whilst you make a very simple vegan chocolate paste, coat the balls (chopsticks or a couple forks make this easier) and return to the fridge to set, as above.

🌱Vegan chocolate paste 🌱 

•1/4 cup (c.60 ml) Coconut oil
•3 tbsp Agave or pure maple syrup
•1/4 cup (c. 24g) Cacoa powder*

1. Melt the coconut oil in a small non-stick pan on a very low heat (or in a glass bowl over simmering water).
2. Remove from the heat and stir in the syrup.
3. Throughly stir in the cacoa powder to create a thick paste.

Why not make a few of your own chocolates with any left over paste, simply use a teaspoon to spoon out the chocolate onto a board or parchment paper into discs and leave to set in the fridge or freezer (depending on your preference of crunch!) we topped ours with chopped cashews*!

We highly recommend going the extra step to make the chocolate paste, we were surprised at how easy it was to make, not to mention how delicious it is! 

*Items are available at CLEAN EARTH PANTRY market stall