Heavenly chocolate bites of goodness with a gooey raspberry and almond butter centre. A divine combination of dates, almond butter, raspberries and chocolate, they are a cinch to make. These make a wonderful nutritious snack or sweet treat to be eaten at the end of a meal. Use dark, milk, white or vegan chocolate – they all taste amazing.
These little raspberry bites make a perfect fridge raider snack for tweens and teens who need an extra boost when they are studying for exams. No need for the ultra-processed convenience stuff when you have these yummies at the ready and they can make them themselves! Babies from 6 months and young children can eat these without the chocolate coating.
This recipe is a brilliant way to boost up iron, calcium and magnesium as well as fibre.
Proper soul food that will give everyone a smile and lift the soul! Who will you share these with?
- 8 Medjool Dates
- 8 tsp Almond Butter
- 8 Raspberries
- 85 g Chocolate, Cooking
- 1 tsp Raspbery Sprinkles (freeze dried)
- Cut open the dates and remove the stones if needed.
- Spoon in a teaspoon of almond butter and then squish in a raspberry.
- Melt the chocolate in a bain-marie or in a small bowl over a saucepan of boiling water – this should take about 3 or 4 minutes. Stir well.
- Dip the stuffed dates into the chocolate and place on a lined baking tin or tray.
- Sprinkle with the raspberry sprinkles and pop in the fridge for 20-30 minutes until the chocolate is set.
- You can use any nut butter – so try cashew, almond, pistachio or hazelnut butter to change things up. Also switch raspberries for goji berries or dried mulberries if you prefer.
- Store in the fridge for 4 days or in the freezer for 3 months.
- Nut-free: switch the almond butter to tahini, sunflower butter or hulled hemp seeds or use a nut-free chocolate spread or mini chocolate drops.
- Dairy and soya-free: choose a dairy and soya free chocolate brand.
Just made this. It was absolutely delicious!