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Slender Berry Bites
Ingredients
- 100g whole blanched almonds
- 100g Pecan Nuts
- 200g pitted dates
- 100g 85% dark chocolate, broken up
- 3 tbsp coconut oil
- 1 tsp coconut oil – for greasing
- 3 tbsp desiccated coconut
- 4 scoops chocolate Slender Blend
- 1 cup natural yoghurt
- 150g mixed berries eg raspberries and blueberries
Nutritional Info
Per serving:
- 141kcal
- 3.8g protein
- 8.6g carbs
- 8g sugar
- 1.9g fibre
- 9.7g fat
Method
- 1 Heat the oven to 180°C
- Scatter the Almonds and pecans over a baking tray and toast in the oven for 10 minutes – mixing halfway through – allow to cool
- While the nuts are baking cover the dates in boiling water and allow to soak for 5 minutes then drain and press out excess water
- Use the ½ tsp coconut oil to grease a roasting tin and line with parchment paper
- Melt the chocolate in a microwave in 20-second bursts until smooth.
- Add the dates, chocolate and coconut oil in a food processor and process until smooth
- Add 50g of the nuts and pulse briefly to chop
- Stir in the desiccated coconut and then pour the mixture into the tin to create the first layer – place in the fridge to chill
- Clean the food processor
- Add the remaining nuts and a pinch of salt to the food processor and blitz until smooth and creamy
- Pour the creamy nut butter over the chocolate base and smooth to form the second layer
- Place the tray into the freezer and leave for 1 hour
- In a bowl mix the slender Blend and yoghurt until smooth and creamy
- Remove the baking tray from the freezer and pour the slender Blend yoghurt over the creamy nut butter layer
- Scatter with berries and freeze overnight (min. 4 hrs or until solid)
- Place in the fridge 20 mins before serving to allow to soften
