These have been in the boys lunch boxes this week and have been very popular as their sweet treat!
As a gluten, nut, egg and dairy free treat these are fab as they are no bake and all you need to do is whizz the ingredients and squish them into a prepared tin.
200g pitted dates
50g shredded coconut
1/2 teaspoon vanilla extract
2 teaspoons coconut oil
Line a square 18cm tin with baking parchment.
In a food processor, process the dates and sultanas, followed by the coconut and finally the vanilla and coconut oil. Allow the mix to begin to come together while you process.
Tip the date mix into the prepared tin, top with another piece of baking parchment and using the back of a spoon, squish into the edges with the parchment between the spoon and dates.
Pop the tin into the fridge and cool for an hour before cutting into squares, wrap the portions in baking parchment and keep in the fridge.
Perfect for the lunch boxes or to give you a wee boost with no added sugar and wonderfully gluten, dairy and egg free too!
300g pitted dates
200g desiccated coconut
3 tablespoons coconut oil
Process the dates, sultanas, 150g coconut and oil in a food processor and pulse until finely chopped and coming together a little.
Tip the remaining coconut into a bowl.
Roll the date mix into walnut sized balls and then roll in the coconut.
Store in an airtight container.
Three ingredients to make these yummy treats, perfect for school lunches and sweet treats.
Makes 32 bliss balls.
560g dates, pitted
200g roasted unsalted peanuts
30mls coconut oil
Check each and every date for a stone! I have been caught out before!
Pop the dates, nuts and oil into a food processor and whizz until the mix is all well chopped.
Using your hands, take small handfuls, around 20g, of the mix and squeeze into balls.
What can I say! No added sugar, gluten free, egg free, dairy free and phenomenally tasty!
Loved by all the boys, these are a wee treat this week.
250g stoned dates
75g raw cashews
40g desiccated coconut, plus extra for coating
zest of a large orange
10g cocoa powder
2 tablespoons coconut oil
Process all of the ingredients, except the extra coconut, until a thick paste is formed.
Roll into small, teaspoon sized, balls.
Roll the balls in the coconut.
Store in the fridge.
I hate to admit it but these might actually be reasonably healthy!
Raw ingredients and coconut oil make these little mouthfuls of deliciousness, and, did I mention, gluten free, dairy free and egg free, a winning recipe!
200g ground hazelnuts
30g Dutch cocoa
120g desiccated coconut
3 teaspoons vanilla extract
4 tablespoons coconut oil
Place the nuts, cocoa, half the coconut, dates, vanilla extract and coconut oil in a food processor and process until the mix is beginning to come together.
Pour the remaining coconut onto a plate.
Take small quantities of the nut mix, around 20g, and squeeze and then roll with your hands into a ball.
Next, roll in the desiccated coconut and pop into a paper case.
Repeat until all of the nut and date mix is all used up.