DAIRY FREE, GLUTEN FREE, PALEO & VEGAN
Amount Per Serving
Calories from Fat 88
Total Fat 9.8g
Saturated Fat 4.5g
Trans Fat 0.0g
Total Carbohydrates 9.4g
Dietary Fiber 1.7g
Vitamin A 0%•Vitamin C 0%Calcium 1%•Iron 3%
1/2 cup of walnuts
1/2 cup of almonds
2 tbs of maple syrup
2 tbs coconut oil
generous pinch of salt
1 tsp vanilla extract
1/4 cup of raisins
water to loosen
For the chocolate coating
110g 80% dark chocolate
1 tbs coconut oil
Soak the raisins and dates in boiling water until they are ready to be used.
Melt the chocolate with the coconut oil in the microwave or over a ban marie and pour a teaspoon of the melted chocolate in the base of each mould. Place in the freezer to set while you prepare the filling.
Blitz away for about 1 minute until everything is well combined, the mixture should be crumbly at this stage.
You want the mixture to be like a very sticky dough. So add a little bit of water at a time until you have a sticky, clumpy mixture.
Divide the mixture into either 8 or 16 pieces(depending on how many you are making) and roll each piece into a little ball.
This makes it much easier to get equal portions when adding the filling to the moulds.
Take the moulds out from the freezer and press a ball of the sticky mixture into each one. Make sure the filling it nice and compact.
Pour about two teaspoons of the melted chocolate on top of the sticky mixture. It is okay if the chocolate runs down the sides if the filling isn't pressed completely to the edges of the mould.
Place back in the freezer for 15 minutes to harden.