As naughty as they might look, these super delicious treats contain less than half a gram of refined sugar per piece if using 90% chocolate. The dates and currants add natural sweetness and the taste of previously roasted nuts is just divine. Easy to make no bake goodies, ideal for the kids to get involved and ready in 10mins (plus 10-15mins in the freezer to harden).
What you need:
80g mixed nuts (I tend to use walnuts, almonds and hazelnuts, but all nut combinations work) – roughly chopped
5 dried dates – cut into small pieces
3 tbsp currants
1 tbsp chia seeds
80g very dark vegan chocolate (I use 90% Lindt)
1 tsp coconut oil
Pinch of salt
How you do it:
In a saucepan bring a little hot water to the boil, then turn off the hob.
Dry roast your chopped nuts in a non stick frying pan for 3-4mins, stirring regularly.
Once they start to brown a little and you get that lovely, deep, nutty smell turn off the hob and pour the nuts into a bowl.
Add date pieces and currants to the nut bowl and mix everything.
Roughly break your dark chocolate into a heat proof bowl, add coconut oil and a pinch of salt and place the bowl inside the saucepan with the boiled water (the water should come halfway up the bowl).
While the chocolate is melting you can get the children to spoon the nut and fruit mix into the muffin cases, aim for 1 tbsp per case.
Once the chocolate is melted, give it a good stir and gently spoon it over the nut and fruit mix, again roughly 1 tbsp per muffin case.
Now sprinkle some chia seeds on top before transferring everything to the freezer (the fridge works as well, it just takes a little longer for the chocolate to harden).
Once they are solid you can gently peel them out of the silicone cases (another great job for the kids) and if not eaten straight away they keep in the fridge for 4-5 days (I don’t think ours ever made it passed 24 hours ;-).