Go back Print

Chocolate Almond Bites

Do you find it hard to resist temptation over the holidays, when sweets are around every corner? If so, this heart-healthy recipe might be your saving grace!

Recipe and photo courtesy of the Heart and Stroke Foundation

Servings: 10 bites

Prep time: 15 mins

Cooking time: 1 min         (Total 16 mins)

INGREDIENTS

  • 4 Medjool dates, pitted and chopped
  • 1/4 cup (50 mL) water
  • 1 cup (250 mL) canned no salt added black beans, drained and rinsed well
  • 2 tbsp (25 mL) natural almond or peanut butter
  • 3 tbsp (45 mL) unsweetened cocoa powder
  • 1 oz (30 g) bittersweet 70% cocoa chocolate, melted
  • 1/2 tsp (2 mL) vanilla extract
  • 3 tbsp (45 mL) ground almonds

DIRECTIONS

  1. In a microwaveable bowl combine dates and water; cover and microwave on High for 1 minute or until softened and water is absorbed.
  2. Scrape mixture and beans into food processor with almond butter and cocoa powder. Puree until very smooth; stopping and scraping down sides a couple of times.
  3. Scrape mixture into a bowl and stir in chocolate and vanilla. Chill in refrigerator for about 45 minutes or until slightly firm. Using a mini ice cream scoop or tablespoon, roll into balls and place on small baking sheet. Roll into ground almonds and keep refrigerated.

Tip: These can be frozen for up to 2 weeks or kept in the refrigerator for up to 1 week in a covered container.

NUTRITIONAL INFO

  1. In a microwaveable bowl combine dates and water; cover and microwave on High for 1 minute or until softened and water is absorbed.
  2. Scrape mixture and beans into food processor with almond butter and cocoa powder. Puree until very smooth; stopping and scraping down sides a couple of times.
  3. Scrape mixture into a bowl and stir in chocolate and vanilla. Chill in refrigerator for about 45 minutes or until slightly firm. Using a mini ice cream scoop or tablespoon, roll into balls and place on small baking sheet. Roll into ground almonds and keep refrigerated.

Tip: These can be frozen for up to 2 weeks or kept in the refrigerator for up to 1 week in a covered container.