Alternate Easter Chocolates.

I say this about every single recipe or meal idea I put up, and I will say it again. These are so easy to make.

Soak 78 gms of Medjool dates in water for 10 minutes. Then de stone and cut into chunks.

75 gms of cashews

25 gms of Cocao nibs, either put them through a blender or use a pestle and mortar. I did.

25 gms of trail mix or similar

25 gms of Soya Pure

2 tbsp coconut oil

45 gms of 92% Cacoa with coconut blossom nectar chocolate bar. This is what I had in my cupboard, use any good quality high % chocolate.

Put the dates, cashews, trail mix  and cocoa nibs into a blender, I use a Nutribullet.

Pulse or if you prefer you could completely mix until you have a smooth paste.

Separately, put a pan of water on to boil, put the chocolate, Pure and coconut oil in a glass bowl on top of the water to melt. You can add some flavour here if you like, I added almond extract. Mint or chocolate orange would work well too.

Once melted, remove the bowl from the heat and add your nut and date mixture and combine.

Turn into a square or round tin, press down. Then place in the fridge to set. Cut into 24 pieces.

Now for the scary bit!

Each chocolate is 60 calories, fat 4 gms, carbs, 3 gms, protein 1 gm

They will be good in a fridge for a week. They are very rich, so just a couple will satisfy the chocolate urge.

As a comparison. A Moo Free Easter egg, is about 600 calories…that is if you ate the whole egg in one sitting.