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German Chocolate Energy Bites
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Did you know German chocolate cake has nothing to do with Germany? Seriously, google it! It’s all because the type of chocolate used to make the original recipe that was named after an American man with “German” as his last name.
So that may be new information to you, but I’m pretty sure the delicious cake itself isn’t new. Interestingly, the best part of the cake is the frosting which doesn’t even have any chocolate in it! The combination of coconut and pecans is what makes it so yummy.
To make life easier and more nutritious we are making date balls (aka energy bites) that taste just like (okay almost like) German Chocolate Cake.
A few notes about the recipe:
If your dates are dry, soak them in hot water first, then drain them.
If you don’t have pecans, use walnuts.
Shredded or desiccated coconut can be used, just make sure it’s unsweetened.
Coconut cream is the thick part at the top of a cold can of full-fat coconut milk, or you can buy canned coconut cream.
Toasting the pecans and coconut brings out the flavor more, but you can also skip this step if you don’t wanna turn on the oven.
Rolled or quick-cooking oats can both be used, just don’t use steel-cut oats.
German Chocolate Energy Bites
Ingredients:
- 1/2 cup (65g) raw pecans
- 3/4 cup (70g) desiccated coconut, divided
- 1 cup (170g) soft pitted dates
- 3 tablespoons coconut cream
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup (55g) rolled oats
- 1 1/2 tablespoons cacao powder
Instructions:
- Pre-heat the oven to 350F or 160C. Place the pecans in a small baking sheet and roast the nuts for about 8-10 mins. In another small baking tray, place the coconut and toast for about 4-5 mins just until they start to turn golden making sure to stir halfway through. Set aside to cool down.
- In a food processor combine dates with the coconut cream, vanilla, and salt. Process until combined and almost smooth.
- Remove the dates from the food processor, no need to clean it. Then place the pecans with the oats and 1/2 a cup of coconut (reserve the remaining 1/4 cup for rolling later) and process until the pecans and oats are chopped into smaller pieces. Add back the date mixture with the cacao powder and pulse until the mixture is well mixed and starts to come together.
- Pinch off a level tablespoon amount of the mixture and roll into balls, making about 22. Roll into the remaining toasted coconut.
- Store in the fridge. Enjoy with a cup of coffee or tea…YUM!
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