Healthier Dubai chocolate bites

Method

1. 1

   Melt the chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water, stirring until smooth. Or, do this in 30-second bursts in the microwave. Remove from the heat and cool slightly.

2. 2

   For the filling, stir the pistachio butter, tahini and shredded coconut together in a small bowl until well combined – the mixture should be thick but spoonable. If it's too dry, stir in a little more pistachio butter.

3. 3

   Spoon about 1 tsp melted chocolate into each of 12-16 mini silicone moulds or mini cupcake cases, tilting back and forth to coat the sides. Chill in the freezer for 5 mins to set slightly.

4. 4

   Spoon a small dollop of the pistachio mixture into each chocolate-lined mould, flattening it gently using the back of the spoon. Top with more melted chocolate to cover the filling, then sprinkle over the chopped pistachios and a pinch of salt. Chill in the fridge for 20 mins until fully set.

5. 5

   Pop the chocolates out of the moulds and serve. Will keep in an airtight container in the fridge for up to a week.

Nutrition

calories

107 calories

fatContent

9 grams fat

fiberContent

2 grams fiber

sugarContent

3 grams sugar

sodiumContent

0.01 milligram of sodium

proteinContent

2 grams protein

carbohydrateContent

4 grams carbohydrates

saturatedFatContent

5 grams saturated fat

Indicative values from the source, for the original recipe.

Reviews