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CAPPUCCINO BROWNIE BITES
What's great about it
Using all-natural ingredients, these Cappuccino Brownie Bites are free of dairy, gluten and refined-sugars and are purely delicious. The marriage of espresso and chocolate in these bites is pure joy with every mouthful. High in protein and antioxidants as well as being gluten and dairy free, these bites are the perfect pick-me-up at any time of the day. Enjoy with your favourite hot or cold beverage, I personally love them with a macchiato.
You can find this recipe alongside 300+ more delicious dishes in my cookbook, SIMPLE HEALTHY RECIPES, available now.
Ingredients
Makes 20 brownie bites
250 g (8 oz) fresh dates, pitted (I prefer Medjool)
400 g (4 cups/14 oz) almond meal
70 g (2 1/2 oz) raw cacao or cocoa powder, such as Healthy Chef Naked Chocolat Dark
pinch of sea salt
125 ml (1/2 cup/4 fl oz) fresh-made espresso coffee, using Healthy Chef Collagen Coffee
2 teaspoons vanilla extract
200 g (7 oz) 70% dark chocolate, for rolling
Method
COMBINE dates, almond meal, cacao powder and salt in a food processor.
PROCESS until the mixture resembles fine crumbs.
REMOVE from the machine and spoon the crumb mixture into a large mixing bowl.
POUR IN the espresso coffee and vanilla and mix well with a spoon or your hands to form a soft dough.
ADD a little extra coffee or water if required for consistency.
PROCESS the dark chocolate in a food processor so that it resembles fine crumbs then spoon onto a serving plate or bowl.
SCOOP OUT small portions of the chocolate balls using an ice cream scoop or a teaspoon and roll directly in the chocolate crumbs.
ROLL the balls in the ground chocolate and place them onto a serving plate.
REFRIGERATE for at least 1 hour before serving.
Notes and Inspiration
You can roll these brownie bites in desiccated coconut instead of grated chocolate, if you prefer.