Chocolate Aussie Bites
An equally power packed bite, for chocolate lovers!
Ingredients
1 cup organic rolled oats
cup organic coconut flour
cup dried dates
cup organic cranberries
cup organic flaxseed, ground
cup organic hemp seeds
cup organic unsweetened shredded coconut
cup organic quinoa
2 tablespoons chia seeds (can be ground if you prefer less texture)
tsp baking soda
cup raw honey
cup organic coconut oil
tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan.

  2. Put dates and cranberries in food processor and process into small bits. Add in remaining dry ingredients (rolled oats, coconut flour, ground flax seed, hemp seeds, shredded coconut, quinoa, chia seeds, and baking soda). Pulse until well blended.

  3. Pour in honey, softened coconut oil, and vanilla extract. Pulse until combined.

  4. Divide batter into the prepared muffin tin.

  5. Bake in the preheated oven for 12 to 15 minutes until golden brown.

  6. Remove pan from oven and let cool for 10 minutes. Remove muffins from tin and let cool completely on a wire rack. Once completely cooled, store in an airtight container for 4 to 5 days, or keep in freezer. Freezes very well.


Yield: 24 mini cupcake muffins

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