Coconut date bites

Name: Coconut date bites
Cook time: 30 min
Total time: 30 min
Yield: 36
Ingredients: 400 g Walnut kernels; 30 g Cocoa powder; 600 g Soft dates without stone; 1 glass (130 ml) Coconut oil; 250 g Coconut flake; 2 TABLESPOONS Coconut flake; 100 ml Soy cream; 2 TABLESPOONS Agave syrup; 7-10 Tbsp Oil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 36

400 g Walnut kernels
30 g Cocoa powder
600 g Soft dates without stone
1 glass (130 ml) Coconut oil
250 g Coconut flake
2 TABLESPOONS Coconut flake
100 ml Soy cream
2 TABLESPOONS Agave syrup
7-10 Tbsp Oil

Directions

1
Finely grind the nuts in the universal chopper. Add cocoa. Add dates (check beforehand whether there are any stones or stone remains!) little by little and grind everything into a firm, sticky mass. Brush a square springform pan (24 x 24 cm) with oil. Put about half of the mixture into the mould and press it to a flat bottom.
2
Heat coconut oil in a water bath until it is liquid. Mix well with 250 g grated coconut, soy cream and syrup. Pour onto the date mixture and spread. Chill for about 30 minutes.
3
Spread the rest of the date mixture evenly on top and press it on. Sprinkle with 2 tablespoons of grated coconut and press down as well. Chill for at least 1 hour. Then remove the edge of the mould, cut the mixture into pieces (approx. 4 x 4 cm) and arrange.