Easter Choca Mocha Protein Bites

that protein Mocha pack image

115g tahini (sesame paste)*
100g maple syrup
45g coconut flour 
30g Chirpy Chirpy Mocha Super Protein
25g unsweetened desiccated coconut 
2 tbsp coconut sugar
100g vegan chocolate 

1. Melt together the tahini and maple syrup in a pan over a low heat.
2. Turn off the heat and stir in all of the other ingredients apart from the chocolate. Add them a bit at a time until you have formed a dough that doesn't feel sticky. Some brands of coconut flour can be more absorbent than others, so you may have to add more maple syrup or coconut flour to make the dough the right texture. 
3. Line a loaf tin with cling film. Press the mixture into the tin so that it forms an even layer. Try to make it as smooth as possible on top.
4. Refrigerate the dough for 30 minutes.
5. Once the dough has been in the fridge to firm up for about 25 minutes you can start to melt the chocolate. We heated it in a glass bowl over boiling water, but you can do it in the microwave if you wish.
6. Remove the coconut mocha filling from the fridge and cut it into even squares. 
7. Next, coat the bites in the chocolate. To do this, place a bite on the end of a fork and spoon over the melted chocolate. Let the excess chocolate dribble off and then place it on a plate lined with cling film. You could even sprinkle over some more coconut flakes if you want to make them look fancy. 
8. Once all of the coconut mocha bites are covered with chocolate, place them in the fridge for 30 minutes to set the chocolate.
9. When the chocolate has set you can transfer the bites to an air tight container. Store in the fridge. 

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