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the pink rhubarb

sweets

Chocolate Seed Bites

Chocolate Seed Bites

2 dozen -1 inch round bites

Ingredients

12 Large pitted Medjool Dates

6 Apricots or 1/3 cup Raisins

1/2 Sunflower Seed Butter

1 Tablespoon hulled Hemp Seeds

2 Tablespoons Chia Seeds

1/4 cup Oats

1 teaspoon Cocoa Powder

1/2 teaspoon Vanilla Extract

1/2 teaspoon Cinnamon

1 Orange (zest)

1/4 cup Dark Chocolate Chips or Cocoa Nibs

Shredded Unsweetened Coconut (for rolling) optional

 

 

 

Instructions

Chop the Dates and Apricots (or Raisins) into very small pieces.

In a medium size bowl, add the remaining ingredients and stir with a spatula until all ingredients are fully mixed together and forms into a paste.

Portion out small 1 inch rounds of the mixture on a sheet pan and roll between the palms of your hands into rounds. Optional to roll in Coconut until lightly covered.

Place in the refrigerator to firm up. Store in an air tight container for up to a week.

Notes

These special treats are a unique blend of dried Fruits, Oats, Hemp Seeds, Chia Seeds, and Chocolate. Eat them as a quick morning breakfast or an afternoon pick me up. Not to sweet and not too healthy tasting either. Satisfying and nutritious with protein and magnesium from hemp seeds, fiber and omega- 3 fatty acids from the chia seeds but you wold never suspect they are “healthy”. You can also mix up the flavors if you don’t have allergies to nuts by substituting a nut butter for  the sunflower seed butter and adding chopped nuts in place of the oats.

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about us

The pink rhubarb is a culinary journal that explores food, edible education, gardening and creativity for children and adults of all ages. My name is Jane Mossa and I am a food consultant, culinary arts graduate, chef, stylist and gardener who is passionate about the farm to table community, its lifestyle, products and makers.

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