Almond Butter & Chocolate Bites by @deliciouslyella

35 min

25 servings

  1. Preheat
    • Puffed spelt

    Preheat the oven to 160°C fan / 350°F. Spread 50 g puffed spelt evenly over the baking tray.

  2. Toast
    • Puffed spelt

    Toast the puffed spelt for 8 to 10 minutes until crisp. Remove the tray and let the cereal cool completely.

  3. Add
    • Pitted Medjool dates
    • Almond butter

    Add 220 g pitted Medjool dates and 170 g almond butter to the food processor. Blitz until the mixture is smooth and sticky.

  4. Add
    • Sunflower seeds
    • Dried cherries
    • Puffed spelt

    Add 50 g sunflower seeds, 50 g dried cherries, and the cooled puffed spelt to the food processor. Pulse briefly until just combined, keeping some texture.

  5. Line
    • Almonds

    Line the baking tray with baking parchment. Scoop the almond mixture into 25 even portions using a teaspoon.

  6. Roll

    Roll each portion into a ball. Arrange the 25 balls evenly on the lined baking tray.

  7. Place
    • Dark chocolate 70% cocoa

    Place 150 g roughly chopped dark chocolate in the mixing bowl. Melt it in the microwave on low power in short intervals, stirring between intervals.

  8. Dip
    • Dark chocolate 70% cocoa

    Dip each ball into the melted dark chocolate using a spoon. Shake off the excess chocolate and return each coated ball to the lined baking tray.

  9. Sprinkle
    • Almonds
    • Flaky sea salt
    • Dark chocolate

    Sprinkle the coated bites with 25 g chopped almonds and a pinch of flaky sea salt. Chill the tray in the refrigerator for 15 to 20 minutes until the chocolate is set.

  10. Place
    • Almonds
    • Flaky sea salt

    Place them back on the baking tray and decorate with a pinch of sea salt and some chopped almonds.

  11. Chill
    • Dark chocolate

    Chill in the fridge for 15–20 minutes until the chocolate has set.

Almond Butter & Chocolate Bites by @deliciouslyella

35 min

25 servings

Preparation Steps

  1. Step 1/11

    Preheat the oven to 160°C fan / 350°F. Spread 50 g puffed spelt evenly over the baking tray.

    🌾Puffed spelt
    🍳Baking tray

  2. Step 2/11

    Toast the puffed spelt for 8 to 10 minutes until crisp. Remove the tray and let the cereal cool completely.

    🌾Puffed spelt
    🍳Baking tray

  3. Step 3/11

    Add 220 g pitted Medjool dates and 170 g almond butter to the food processor. Blitz until the mixture is smooth and sticky.

    🌴Pitted Medjool dates
    🧈Almond butter

  4. Step 4/11

    Add 50 g sunflower seeds, 50 g dried cherries, and the cooled puffed spelt to the food processor. Pulse briefly until just combined, keeping some texture.

    🌱Sunflower seeds
    🍒Dried cherries
    🌾Puffed spelt

  5. Step 5/11

    Line the baking tray with baking parchment. Scoop the almond mixture into 25 even portions using a teaspoon.

    🍳Baking tray
    📜Baking parchment
    🥄Teaspoon

  6. Step 6/11

    Roll each portion into a ball. Arrange the 25 balls evenly on the lined baking tray.

    🍳Baking tray
    📜Baking parchment

  7. Step 7/11

    Place 150 g roughly chopped dark chocolate in the mixing bowl. Melt it in the microwave on low power in short intervals, stirring between intervals.

    🍫Dark chocolate 70% cocoa
    🥣Mixing bowl
    🥄Spoon

  8. Step 8/11

    Dip each ball into the melted dark chocolate using a spoon. Shake off the excess chocolate and return each coated ball to the lined baking tray.

    🍫Dark chocolate 70% cocoa
    🥄Spoon
    🍳Baking tray
    📜Baking parchment

  9. Step 9/11

    Sprinkle the coated bites with 25 g chopped almonds and a pinch of flaky sea salt. Chill the tray in the refrigerator for 15 to 20 minutes until the chocolate is set.

    🌰Almonds
    🧂Flaky sea salt
    🍳Baking tray
    📜Baking parchment

  10. Step 10/11

    Place them back on the baking tray and decorate with a pinch of sea salt and some chopped almonds.

  11. Step 11/11

    Chill in the fridge for 15–20 minutes until the chocolate has set.

Composition

Ingredients

Types

Grains, Nuts, Spreads, Seeds, Fruits, Dried fruits, Seasonings

Ingredients

Puffed spelt, Medjool dates, Almond butter, Sunflower seeds, Dried cherries, Dark chocolate, Almonds, Flaky sea salt

Notes

Puffed spelt (or use puffed rice), Medjool dates (pitted, about 220g), Sunflower seeds (a handful), Dried cherries (a handful), Dark chocolate (70% cocoa, roughly chopped), Almonds (optional decoration, roughly chopped), Flaky sea salt (optional decoration)

Allergens

Gluten, Tree nuts, Seeds

Dietetics

Dietary regimen

Vegetarian, Egg-free, Plant-based

Calories

131 kcal

Macro nutrients

Protein: 2.5g, Total fat: 8.2g, Saturated fat: 2.3g, Carbohydrates: 13.2g, Sugars: 10.2g, Fiber: 2.1g

Nutritional Information

Minerals

Calcium: 31mg, Iron: 1.2mg, Magnesium: 35mg, Potassium: 174mg, Sodium: 25mg

Vitamins

Vitamin E: 1.7mg, Vitamin B6: 0.04mg

Preparation

Time Information

Preparation

25 minutes

Cooking

10 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Baking tray, Teaspoon, Spoon, Mixing bowl, Spatula, Baking parchment

Appliances

Oven, Food processor, Microwave

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon snack, After dinner, Meal prep, Holiday treats, Gift giving

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Crunchy, Chewy, Creamy, Crisp, Smooth, Firm

Flavors

Chocolatey, Nutty, Sweet, Fruity, Roasted, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Store in an airtight container,Keep in a cool, dry place away from sunlight), fridge : 7 days (Store in an airtight container,Separate layers with baking parchment,Allow bites to sit for 5 minutes before serving if very firm), freezer : 90 days (Freeze in an airtight freezer-safe container,Separate layers with baking parchment,Thaw in the refrigerator before serving)