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Nutty Dark Chocolate & Ginger Bites

Nutty Dark Chocolate & Ginger Bites

These dark chocolate bites are the perfect Autumnal sweet treat. They are deliciously nutty, subtly spiced and the perfect post-dinner treat or 3pm pick-me-up. They would also make an ideal dinner party dessert as they are quick and easy to whip up. The chocolate coating (made with Seed and Bean's Just Ginger Dark Chocolate) beautifully complements the nuttiness and spices of the filling. 

INGREDIENTS:
  • 1.5 cups walnuts
  • 1 cup almonds
  • 1/4 cup flax seeds 
  • 2-3 teaspoons of ground ginger 
  • 1 teaspoon of ground cinnamon 
  • 1 teaspoon of ground nutmeg
  • A generous pinch of good quality sea salt 
  • 6-8 medjool dates - be sure to remove the stone before adding to your food processor! (For a more budget-friendly alternative you can use regular pitted dates - just soak them for 15-30 minutes in hot water)
  • tablespoon tahini or nut butter
  • 1/4 cup melted coconut oil, plus 2-3 tablespoons for the melted chocolate coating 
  • 1 bar of Seed and Bean Just Ginger Dark Chocolate, broken in half. The first half is to go in the main mixture, break/smash it up into small pieces to go into the food processor. Reserve the other half to be melted for the chocolate coating (you may still wish to break it into smaller pieces so it melts more easily!)
METHOD:
  • Add the walnuts, almonds, flaxseeds, ginger, cinnamon, nutmeg and salt to a food processor and blend until a coarse flour is formed
  • Add half of the Seed and Bean Just Ginger dark chocolate, broken into coarse pieces and continue to blend until the chocolate pieces break down even further  
  • Add the dates and 1/4 cup melted coconut oil and blend until the mixture starts to stick to the sides. Scrape down the sides and continue to blend until the mixture becomes really sticky - the stickier it is, the more easily you will be able to roll it into balls (you can test this at intervals by removing some of the mixture and pressing it between your fingers to see how easily it sticks - it can be tempting to eat most of the mixture at this stage - try and resist!). If you find the mixture is not sticky enough you can add more dates at this stage. Add more salt if needed according to your tastes (I love salt in sweet treats, especially with dark chocolate)
  • When the mixture is fully combined and sticky, use your hands to roll it into balls, then place on a plate/in a container in the freezer while you make the chocolate coating 
  • For the chocolate coating - simply melt the remaining chocolate with 2-3 tablespoons of coconut oil. You can do this in the microwave or in a pan over a medium heat, stirring occasionally to prevent sticking
  • Roll the balls in the melted chocolate, ensuring they are fully covered (try not to eat it all as you go!)
  • Return to the freezer to set then store in an airtight container in the fridge
  • Enjoy! 
*Notes 
Experiment with different nuts such as hazelnuts, pecans, brazils, cashews et (2.5cups nuts altogether). You could also use chia or hemp seeds instead of flax seeds as other alternatives. Aim for variety in your diet! More variety = a broader spectrum of nutrients and health benefits
For extra protein add 1/4 cup of your favourite good quality plant-based protein powder.
Recipe from Hannah Trueman (@gypsy_kitchen_).

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