Ingredients
- 1 cup cashews
- 1 cup frozen berries
- 1/2 cup shredded coconut
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 150g chocolate, melted
- 1 teaspoon coconut oil
Directions
Combine the cashews, frozen berries, shredded coconut, maple syrup, and vanilla extract in a food processor; blend until the mixture comes together but still retains some texture.
Roll the mixture into balls and place them on a baking sheet lined with parchment paper.
Freeze the balls for 1 hour, or until firm.
Melt the chocolate and coconut oil together in a microwave-safe bowl or over a double boiler.
Remove the tray from the freezer. Dip each ball into the melted chocolate mixture, allowing excess chocolate to drip off, and return the coated balls to the lined baking sheet.
Return the chocolate-coated balls to the freezer for 10 minutes to set the chocolate.
Store the finished balls in an airtight container in the freezer.
Frequently Asked Questions
How long can I store these Choc Berry Bites, and what is the best way to keep them fresh?
Since these Choc Berry Bites contain fresh fruit and nuts, the best storage method is in an airtight container in the freezer. They will maintain their texture and flavor best when kept frozen, though they can be moved to the refrigerator for up to 3 days if you plan to serve them sooner.
Can I substitute the cashews in this recipe for a different type of nut or seed?
Yes, you can easily substitute the 1 cup of cashews with almonds or sunflower seeds if you have a nut allergy or preference. Just ensure the replacement nut or seed is raw and unsalted, processing it with the frozen berries until the mixture holds together but retains some texture.
What's the best way to ensure the melted chocolate coating on the Choc Berry Bites sets up nicely?
To ensure the melted 150g chocolate sets up smoothly, mix it with the 1 teaspoon of coconut oil before dipping the frozen balls. After coating, place the bites back on parchment paper and immediately return them to the freezer for about 15-20 minutes until the chocolate is firm and glossy.
