Dark Chocolate Crunch Bites
Makes 6 bites
50g raw cashew nuts - chopped
50g raw shredded coconut
3 (25g) tablespoons sesame seeds
20g pumpkin seeds
1 tablespoon (10g) flax seeds
2 tablespoons peanut butter - we used Pic's Peanut Butter
Pinch of salt
1 teaspoons cinnamon
1 tablespoon rice malt syrup or coconut nectar
1 scoop (30g) Bioflex Nutrition Natural WPI in Vanilla
1 tablespoon coconut oil - melted
1 teaspoon vanilla essence
Dark chocolate - melted
15g Bioflex Nutrition Natural WPI in Chocolate
2 tablespoon coconut oil - melted
Toast cashew nuts, coconut, sesame seeds, flax seeds and pumpkin seeds until golden brown. Allow to cool completely. Remove 1-2 tablespoons of mix and set aside.
Melt together coconut oil, rice malt syrup/coconut nectar and peanut butter and stir well. Add salt and vanilla essence and combine.
Place remaining base ingredients in a bowl and mix well.
Take 6 cupcake or muffins cases and press mixture into them. Damp fingertips will help prevent the mixture from sticking.
Place in the fridge for a minimum of one hour to set.
Melt chocolate and coconut oil together. Add Natural WPI and mix well.
Take base mixture out of the fridge and remove from cases. Carefully dip the tops into the chocolate, turn back up the right way and allow to set.
Top with the remaining 1-2 tablespoons of nut mix.
Best stored in the fridge and enjoyed within one week.
Per serve (45g) / Per 100g
Energy (kJ): 1070/2390 | Protein (g): 10/22 | Fat (g): 20.3/45 | Saturated fat (g): 8.9/19.8 | Carbohydrates (g): 7.5/16.7 | Sugar (g): 3.4/7.5 | Sodium (mg): 107/239