Fudgy chocolate bites, fat bombs, fat balls, energy bites - whatever you want to call them, these nutritious treats are GOLD.
I just wanna spread some love on all things FAT.
Incorporating more fats into our diet in the form of nuts, seeds, avocados, olives, cacao, coconut products, eggs & ghee (if you can eat them) is a sure way to get fat’s nourishment.
Our body needs fat in order to absorb certain vitamins, form hormones & probably more fun - they promote healthier skin, hair, nails, and even play an important role in our mood and emotions. They are KEY!
These bites are filled with coconut, and yes, I know that what the world thinks about coconut changes on the daily, BUT the fat in coconut oil and coconut butter is easily digested, absorbed, and put to work within the body.
Attention those with sensitive digestive systems:
Compared to other fats, coconut products require less energy and fewer enzymes to break it down for digestion.
Attention athletic people:
Coconut products are an excellent choice of fat for active people and athletes as they hit the bloodstream quickly to produce energy and rev the metabolism.
SO, back to all things fudgy!
If some of the best fat-rich foods combine into a tasty treat then that’s just perfect! ENTER these super fudgy, chocolatey, coconutty bites. If you would like to try a fresh flavour (for those who don’t like chocolate) try my Golden Fat Balls with Lemon (also deeelicious!). As long as you’re getting your fat fill!
You can use either a pot to make more textured bites, but using a food processor works perfectly as well, the bites just won’t have as much texture. The cool thing about using a food processor is no heat is used to make the bites, which means they are completely raw!
No-Bake Fudgy Chocolate Coconut Bites
Makes 12 // Vegan, Paleo, Refined Sugar-Free, No Sugar Added, Vegetarian, Gluten Free, Dairy Free
1/4 cup + 2 Tbs or 6 Tbs (90ml) coconut oil
1/4 cup (60ml) coconut butter or nut/seed butter
1/2 cup (50g) cacao or cocoa
3/4 cup (135g) pitted soft dates
2 tsp vanilla
3/4 cup (70g) unsweetened shredded coconut
1/2 cup unsweetened coconut flakes (20g) - if you can't find, substitute another 1/4cup (20g) of unsweetened shredded coconut
1/4 cup (50g) chia seeds
1/4 tsp salt
Prep: Cover a cookie sheet with parchment paper
Using a pot: Pour the measured coconut oil, coconut butter or nut/seed butter and cacao into a small pot and add the pitted dates. Turn to low and gently mash the dates with a fork or spoon until the mixture is combined. Remove from heat and add vanilla. Add shredded coconut and coconut flakes (if you could find them!), chia seeds, and salt. Stir to combine (it will be thick!).
Using a Food Processor: Add all ingredients, except for cacao/cocoa into food processor. Start on low and then increase to high. Once mixture is lightly oily add the cocoa/cacao and process until combined. Mixture will be oily/thick!
Laying it all out: Using a large retractable cookie scoop (holds about 3 Tbs/45ml) scoop mixture onto parchment paper. You can also roll the mixture with your hands and make them as big or as small as you would like. Place in freezer to set for 10 minutes or in the fridge if you’re a bit more patient.
Store leftovers in an airtight container in the fridge for up to 1 week or freeze them for up to 4-6 weeks. I find the BEST flavour is a couple days after making them!
I like to eat these directly from the fridge - sooooo fudgy! Try both and see what way you like them best!
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!