Chocolate mini-bites
By Liz Earle GF EF V
Makes 32 | Prep 20 mins plus chilling | Cook none | Calories 151 (per bite)200g (7oz) plain chocolate (85%
cocoa), broken into pieces
300g (10½oz) pecan nuts, soaked overnight
150g (5½oz) pitted dates, soaked
150g (5½oz) pitted prunes
FOR THE TOPPING
100g (3½oz) plain chocolate (85% cocoa)
1 avocado, halved, stoned
1 tbsp plain Greek yoghurt
1-2 tsp honey (optional)1 Put the chocolate pieces into a heat-proof bowl, sit it
over a pan of simmering water and stir occasionally until
melted. Remove and put to one side (keep the bowl and
the pan for when you make the topping).
2 While the chocolate is melting, put the nuts into a
food processor and blitz until chopped small, then add
the dates and prunes and whizz again. Add the melted
chocolate and mix until well combined. Spoon into a
shallow 30×18cm (12x 8in) rectangular tin lined with
greaseproof paper and flatten until it’s even. Put in the
fridge to chill while you prepare the topping.
3 For the topping, put the chocolate into the same bowl
and sit it over the pan, the water simmering, and heat until
melted. Set aside.
4 Put the avocado, yoghurt and honey, if using, into the
food processor, then add the melted chocolate and
whizz until combined. Spread the mixture over the
chocolate and nut slab and put back in the fridge to chill
for a few hours or overnight. Lift the slab from the tin
and slice into 32 small squares.Total fat Saturated Salt Sugar Protein
10.9g 1.4g 0g 6.9g 1.9g