Chocolate Fudge Bites with Pistachio Chips

Chocolate Fudge Bites with Pistachio Chips

  • Serves: 24 bite size
  • Prep Time: 00:15
  • Cooking Time: 00:00
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These raw Chocolate Fudge Bites are a perfect snack, not too sweet, with only 6 dates and full of protein and healthy fats. The great texture and crunch from the pistachio chips, make them a delicious treat.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 3/4 cup pistachios
  • 1 cup macadamia nuts
  • 3/4 cup coconut (organic desiccated)
  • 6 Lge Medjool date(s), pitted
  • 1/4 cup cacao raw powder
  • 3 Tbsp almond butter/spread, smooth
  • 2 Tbsp coconut oil
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp vanilla extract (organic), or powder
  • 1/4 tsp pink Himalayan salt, or sea salt

Directions

Add pistachios to a food processor and process for approximately 8 - 10 seconds to achieve small pistachio chips (the size of crushed nuts). Transfer to a small bowl.

Add the remaining ingredients in the order above, to the food processor. Process for 50 - 55 seconds to produce a moist smooth fudge texture. Stop halfway to give a good mix by hand, then finish processing for the remaining time (this will prevent any ingredients sitting on top missing the blades, you want a smooth mixture).

Remove the blade from the food processor and add the pistachio chips and stir through (I like to also squeeze the mixture with my hands to help the nuts combine well into the fudge).

Scoop out rounded tablespoons of the mixture and press firmly with your hands to mold and shape into bite size balls. Place into the fridge to firm up.

Serve chilled. Store in an airtight container in the fridge, suitable to freeze.

pistachios

The pistachio nut is a member of the cashew family. The fruit has a hard, creamish exterior shell and the edible kernel or seed has a mauvish skin and light green flesh. Pistachios are a rich source of protein and dietary fiber, they also contain B vitamins, thiamin and calcium. I use raw pistachio nuts (kernels) in my recipes.

macadamia nuts

The Macadamia tree is indigenous to Australia. Macadamias are full of heart healthy fats, they have more omega 3 fats than any other nut. There is no need to soak macadamias. They make a very creamy delicious dairy free milk.

coconut (organic desiccated)

In the majority of my recipes where I use dried coconut, I use finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).

Medjool date(s)

I use Medjool dates in my recipes, I like the flavour and softness of these dates. A bonus, there are no preservatives used with these dates. They blend easy when adding to recipes and give a slight caramel flavour.

Medjool dates are an excellent source of dietary fiber, rich in potassium, copper, manganese, magnesium and vitamin B6.

cacao raw powder

Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.

almond butter/spread

Almond butter may also be called almond spread. It is finely ground down almonds to a texture resembling a paste. In my cookbook I have a recipe for roasted almond butter, which has extra flavour due to the roasting and a little organic salt added. If purchasing a commercial almond butter in a jar, make sure it's 100% almonds.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

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