RAW Chocolate, Pineapple & Coconut Bites
A mistake, I admit. But a very successful mistake that I’ve made 3 times since (on purpose of course…)
I made some RAW chocolates and had way too much chocolate mix left (which was actually a little too thick) and 2 juicy pineapples that desperately needed eating….hmmm…..BINGO…my RAW Chocolate, Pineapple and Coconut Bites were born.
How can anybody not enjoy biting into bitter cold crunchy chocolate – followed by super sweet, mouth-watering pineapple?
Best of all this is amazingly good for you on many levels. It looks good, it tastes amazing and it’s bursting with Bromelain – which equals a tasty enzyme enhancing anti inflammatory treat – perfect for fighting off the winter bugs.
It’s also incredibly easy to make (and eat….)
I pretty much use my basic RAW chocolate recipe for the coating, although it’s made it a bit thicker by adding more cacao and slightly less cacao butter (it’s almost a cross between truffle and chocolate….)
These will last 2-3 days in the fridge but also freeze really well so great for making in advance…
Make sure you choose a ripe pineapple, the juicier the better and keep away from anything green. I always turn my pineapples upside down for a day – this encourages the natural sugar to flow and distribute itself back into the main part of the body after being stored.
Try it – it really works.
- 1 1/4 CUP RAW CACAO POWDER
- 1 CUP RAW CACAO BUTTER
- 3/4 CUP DATE SYRUP OR OTHER PREFERRED SWEETNER
- 1/3 TEASPOON PURE VANILLA EXTRACT
- 1 RIPE PINEAPPLE
- 1/2 CUP DESCICATED COCONUT
Place your cacao butter shavings/ pieces in a small bowl – and then place this in an even bigger bowl, or a flat pan of hot water, stir slowly until melted. Make sure the water doesn't get into your mix....
Blend all the ingredients together – you can stir this but the consistency and texture will smoother if you blend – this will be quite a dry’ish thick liquid as I wanted a nice thick chocolate crust. However if you prefer the more delicate dipped approach then reduce the cocoa powder by half a cup.
Coat the pineapple pieces, scatter with desiccated coconut and then place straight in the freezer. They’ll keep well in the freezer or 2-3 days in the fridge. Take out around ½ - 1 hour before you are ready to devour...
