Vegan Choc-coconut Bites

I often make desserts in bite sized portions, in an attempt to stop myself cutting a slice for one that could feel a small nation. My Vegan Choc-coconut Bites are a delicious, sweet, refined sugar free and gluten free dessert, perfect for a gathering of friends or a party of one. The biscuit base and chocolate sauce can be used in a myriad of recipes, so get creative!


  • 270g lite coconut cream
  • 1/2 cup raw mixed nuts
  • 1 heaped tbs cashew butter
  • 1 tsp ground vanilla beans
  • 3 medjool dates
  • 1 cup dates
  • 3/4 cup oats
  • 1/2 cup raw nuts
  • 1 tsp vanilla
  • 1 tbs coconut oil
  • 1 1/2 tbs cacao
  • 1/2 cup Medjool dates, soaked in water (reserve 4 tbs of the water)
  • 2 tbs cacao powder
  • 1 tbs coconut oil


  • Prepare a mini cupcake tin by placing mini cupcake cases in each hole
  • Place coconut cream, nuts, cashew butter, vanilla beans and medjool dates in a blender, and blitz until smooth
  • Pour coconut mixture into each cupcake case, leaving about 1 cm for the biscuit base. Place in the freezer to set for approximately 1 hour, or until mixture is hard to the touch
  • To make biscuit base, combine dates, oats, nuts, vanilla, coconut oil and cacao in a food processor, and blitz until the mixture comes together. Chunky is okay!
  • Remove frozen bites from the freezer and press date mixture onto the top of each one
  • Place bites back in the freezer to set, for about 1/2 an hour
  • To make chocolate sauce, combine dates, date water, cacao, and coconut oil in a saucepan and stir on a low heat until mixture starts to bubble, about 2 minutes
  • Remove from heat and blitz with a hand mixer until smooth and thick
  • Remove bites from the cupcake tin, remove cupcake cases and top each one with chocolate sauce (I like to use a piping bag for this, but feel free to just go for it with knife!)
  • Keep in the freezer until 15 minutes before serving, and enjoy!

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