As promised, here’s a little sneaky-peek pre-publication recipe from our new book ‘Energy Bites’ and what better place to start than with healthy chocolate!
I love raw chocolate, so this recipe just had to be in the book. They’re seriously good – gluten-free, dairy free, raw, easy to make and the best bit, totally free of refined sugar! The only problem is that you’ll want to eat loads of them … they don’t last long in our house.
They also store really well in the freezer. Just take them out 5 minutes before eating and enjoy a little taste of healthy decadence whenever you feel the need! We love them…
'Energy Bites' - Raw Chocolate Treats
- 125g (4½oz) dark tahini
- 115g (4oz) raw honey, maple syrup or rice syrup
- 50g (1¾oz) raw cacao powder
- 25g (1oz) coconut oil
- 25g (1oz) ripe avocado
- 1 tbsp sesame seeds
- extra cacao powder, to coat (optional)
- bee pollen granules, to coat (optional)
- Put all the ingredients, except the sesame seeds, in a food processor and whizz until you have a sticky paste. Add the sesame seeds and pulse a few times to combine – the seeds need to remain whole.
- Refrigerate the mixture for 1 hour so that it firms up a little.
- Divide the mixture into 16 evenly sized portions and roll into balls. If the mixture is too sticky, wet your hands.
- On separate plates, sprinkle a layer of bee pollen granules and some cacao powder, if desired. Gently roll the balls in one or the other. They should be less sticky now and easy to roll into the perfect shape.
- Put the balls back in the fridge for at least another hour before eating. They also store brilliantly in the freezer. Serve chilled.
Making by hand: Combine the tahini, honey, cacao powder, and coconut oil (softened) in a small bowl and beat to make a fudgy paste. Put the avocado in a separate bowl and mash to a lump-free consistency (a pestle and mortar works really well here). Add the avocado and sesame seeds to the chocolate mixture and stir them through until combined.
Recipe by Homegrown Kate www.homegrownkate.com
‘Energy Bites’ is due out this Friday 15th January and will be available in bookshops, on Amazon and on the DK website. Published by DK, £6.99. DK.com. A fabulous collaboration with established cookery writer Annie Nichols and beautiful photography courtesy of Will Heap.