Today’s raw chocolate orange minis fill the sweet spot for little and big kids alike, but without the need for sugar. Smooth, creamy and healthy thanks to the avocado, coconut oil and antioxidant boosting raw cacao. Sweetened naturally using just the juice and zest of fresh orange and a little honey.
Who else is a feeder? I can’t help it. I think it’s part of my DNA. When I love someone, I want to feed them. When someone is having a tough time, I want to feed them! Celebration… here I come with my recipe list.
For me, food isn’t just something we need to survive, it’s a pastime, a pleasure, a gift. Who’s with me here?
Mr B is a chocoholic, I’m not far behind! He’s away all week working so at weekends I love to spoil him. These raw chocolate orange minis are bite sized so perfect for when you need a little pick me up. Store them in the fridge, they won’t melt this way, and you’ll always have them on hand for when the cravings are calling.
Makes 21 raw chocolate orange minis
- 100g ground almonds
- 50g pecans
- 2 dried apricots (option to use 2 dates)
- 1 teaspoon – 1 tablespoon of water (depending how moist the dried fruit is)
- Pinch of salt
Chocolate orange filling
- 2 avocados
- 50g coconut oil (soft not melted)
- 40g raw cacao
- Small pinch of salt
- 1 teaspoon of honey (or to taste)
- Juice of 3 clementines and zest of 2
Soak the apricots or dates for 5 minutes until soft
Using a Vitamix or high speed food processor, mix the ground almonds and pecans together until they form a fine crumb.
Drain the water from the apricots and add the fruit to the blender with a touch of water and a pinch of salt. Blitz to form a slightly sticky base.
Line your loose bottomed mini cake tins with a little coconut or olive oil to prevent sticking. Place a heaped teaspoon of mix into each cake tin and press down firmly to fill the bottom. Place in the freezer for 30 minutes while you make the filling
Chocolate orange filling
Peel and remove the stone from the avocados. Using a food processor or hand blender blitz the avocados, coconut oil, cacao, salt, orange juice, zest and honey together. Taste and check it is to your desired sweetness. If not, adjust accordingly.
Place the chocolate orange filling into a piping bag and pipe in swirls onto the bases.
Place back in the freezer to set for 1 hour. Allow to stand at room temperature before serving. They should be firm but not frozen.
Store in the fridge (this stops them melting) for when you need a quick pick me up.