September, 2019 // Chocolate Recipes, recipes, Snacks and desserts

Chocolate & Black Sesame Bites

Makes 16

INGREDIENTS
  • 3 medjool dates, pitted
  • 1/ 2 cup (125 ml) boiling water
  • 1 cup (150 g) black sesame seeds
  • 1/ 2 cup (75 g) sunflower seeds
  • 1/ 3 cup (35 g) cacao powder
  • 1/ 4 cup (25 g) desiccated coconut
  • 2 scoops Chocolate BODY Inner Beauty Powder
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla bean powder
  • pinch Himalayan salt
  • 2 tablespoons coconut butter, melted
  • 1 tablespoon maple syrup
  • 2 tablespoons cacao nibs, for decorating

Raw chocolate

  • 1/ 4 cup (25 g) cacao powder
  • 25 g cacao butter, coarsely chopped
  • 1 tablespoon maple syrupr
  • 3 teaspoons coconut oil
METHOD
  1. Soak dates in the boiling water for 10 minutes, or until softened.
  2. Meanwhile lightly toast the sesame seeds in a dry pan over low-medium heat for 2 minutes, or until they begin to smell nutty. Set aside to cool.
  3. Place the cooled sesame seeds and sunflower seeds in a high-speed blender. Blend to finely ground. Add the cacao powder, coconut, TBC chocolate BODY powder, chia seeds, vanilla and salt and blend to combine. Transfer into a large bowl.
  4. Place the softened dates and any remaining liquid, coconut butter and maple syrup in the high-speed blender. Blend until smooth. Add the dry mixture and blend briefly, until mixture begins to come together.
  5. Transfer back in the bowl and mix well to combine.
  6. Place the mixture on a large piece of baking paper. Press and shape into a compact square. Cover with another sheet of baking paper. Roll out to make an approximately 2 cm thick square. Trim the edges.
  7. Leave on the baking paper and transfer onto a tray. Refrigerate for 30 minutes, or until firm.
  8. Meanwhile to make the raw chocolate, half fill a small saucepan with water and bring to the simmer. Place all of the ingredients in a heatproof bowl. Take the pan off the heat and set the bowl over the top. Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melts. Stir to combine.
  9. Cut the set chocolate and black sesame mixture into sixteen squares.
  10. Dip a corner of the squares on the diagonal into the chocolate. Use a knife to spread and coat half of the square making a defined diagonal line. Place back on the tray.
  11. Sprinkle cacao nibs on the chocolate-coated top, to decorate.
  12. Refrigerate for 30 minutes, or until set. Store in an airtight container in the refrigerator for up to 2 weeks. Alternatively, freeze for up to 3 months.

Visit The Digest for more beauty and wellbeing inspiration.

Carla Oates
Carla Oates Carla Oates is the founder and CEO of The Beauty Chef, and a pioneer in the ingestibles and gut health space. A former beauty editor turned wellness innovator, Carla created The Beauty Chef's first product Glow® in 2009—a groundbreaking fermented supernutrient powder with pre, pro & postbiotics. Today, she works alongside a team of naturopaths, nutritionists and microbiologists to develop The Beauty Chef's range of probiotic formulas, fermented for potency at their state-of-the-art Probiotic Lab in Sydney. Carla is also the author of three books, a longtime natural beauty columnist, and a sought-after speaker who has been featured at VOGUE Codes, WWD Beauty Summit and various international events and media.

Add to Cart


@thebeautychef