Raw Paleo Chocolate Bites

These little babies have a coffee infused crust and are completely raw, paleo, vegan and above all else…Chocolate!

 

No one in our house suffers from food allergies, nor are we strictly Paleo. However, We love eating clean and eating real food. My belief is that food should be a fuel and enjoyable.
Long ago, in the late 90’s and early 2000’s I did follow a very strict eating plan. I food combined, stayed away from dairy, sugar, red meat, alcohol, and sadly…caffeine. So that meant no coffee. Have you ever tried to find a substitute for coffee? There is not one! No. There’s just not.
Funny, no matter how I have chosen to eat over the years I have always found a way to eat dessert.
Here is another way to have your chocolate!
Ingredients:
Yield 24 mini cupcake size bites
Crust
1 cup raw mixed nuts
1 cup pitted dates
1/2 cup warm coffee
1/2 cup warm water
1 tbsp pure maple syrup
1 tsp unsweetened cocoa powder
Pinch of kosher salt
Filling
1 cup mixed raw nuts, soaked in water overnight
1 tbsp pure maple syrup
2 tbsp melted coconut oil
2 tbsp canned full fat coconut milk
1 tbsp unsweetened cocoa powder
2/3 cup dark chocolate chips, (dairy free, soy free)
 *** Melt 1/3 of chocolate chips, reserve the other 1/3 to add to the filling. ***
Pinch of kosher salt
Topping 
1/4 cup chocolate chips
1 tsp coconut oil
Method
 
To make the crust:
Soak the dates in the warm coffee and water for about 10 minutes. You can use all coffee or all water. I had a little left over coffee in the French Press this morning so I used it!
After they have soaked discard the coffee and water.
Next add all of the crust ingredients to a food processor. Dates, nuts, maple syrup, cocoa powder and salt. Pulse until you have a coarse texture. You will need to scrape down the sides a couple of times to get an even mixture.
Line mini muffin tins with mini muffin liners.
Next, use a teaspoon to scoop the crust mixture into each liner.
To press into the liner, dip your finger in a bit of water and press the filling down to fill the bottom of the liner. The water will keep the mixture from sticking to your fingers.

(I could just eat the crust mixture all by itself! Yum!)

To make the filling:
Add all of the filling ingredients to your food processor, reserving 1/3 of the chocolate chips to add at the end. Process on high until creamy. This takes a few minutes and you will need to scrape down the sides a few times. It will be thick! Next, add the reserved 1/3 cup of chocolate chips and pulse just to chop them a bit.
Spoon the filling on top of your crust. You will need to flatten it down. Just coat the back of a spoon with a bit of coconut oil so that it doesn’t stick to the spoon and press it down. Or just use your finger. Again, with a bit of oil…it’s sticky stuff!
Then put them into the refrigerator while you make the topping.
To make the topping:
Just melt 1/4 cup chocolate chips in a microwave safe bowl with the coconut oil for 30 seconds at a time. Stirring each time until melted.
Place a small amount on top of each chocolate bite. Refrigerate! Or just start eating. That’s what we did!

Not too sweet…but oh so delicious! Plus you can feel good about the ingredients!

Here is the workout for the day!
It’s a Fitness Blender Kettlebell workout that is only 33 minutes long. It’s fast paced and it will leave you sweating!
You will need a weight, a kettlebell or dumbbell will work!
We always use our Bowflex Adjustable Dumbbells.
Thanks for checking out my food and fitness adventures!
I had a little dessert last night while watching Raising Arizona with my Hero! Click dessert to find the recipe!

Melody