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Mini-batch Dubai Chocolate Bites

Prep Time10 minutes
Freeze Time20 minutes
Course: Dessert, Snack
Keyword: chocolate, dubai chocolate, easy recipes, flourless, gluten-free, low sugar, matcha, no-bake, pistachio, pistachio butter, plant-based, small-batch, sun butter, vegan
Servings: 6 cups
Calories: 78kcal

Equipment

  • Mini muffin pan or candy molds

Ingredients

Chocolate

  • 1/3 cup chocolate chips, or chopped chocolate bar (60 g⁣)
  • 2 tsp coconut oil (10 g) sub other oil

Filling

  • 1 tbsp pistachio butter (16 g) sub any nut/seed butter + 1/4 tsp matcha powder
  • 1 tsp maple syrup (7 g)
  • 3 tbsp shredded wheat cereal, crushed (15 g) any brand will do, or shredded coconut should work as well for gluten free

Instructions

  • Crush your cereal until meal like (but not turned into flour) I used a mortar and pestle.
  • Mix filling ingredients until it turns into a thick paste. Use enough maple syrup to bind it all together.
  • Melt chocolate and oil in 30 sec increments in the microwave and stir until smooth.
  • Pour about 1 tsp in each cavity or mold, and dollop 1 tsp filling on top. Freeze for 10-20 min to set.
  • Cover with more chocolate, about 1-2 tsp each, refrigerate or freeze to set.
  • Keep frozen or refrigerated and enjoy!

Nutrition

Serving: 1 cup | Calories: 78kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 0.4mg | Potassium: 61mg | Fiber: 1g | Sugar: 7g | Vitamin A: 0.03IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 0.2mg