Cardamom Coconut Butter Bites with Chocolate Drizzle
Creamy coconut butter. Aromatic, sweet cardamom. Sticky dates. Dark chocolate drizzle. If only all snacks could be as sensual, simple and wholesome as these Cardamom Coconut Butter Bites.
You all (likely) know by now my love of all things coconut, cardamom and chocolate. It was simply a matter of time until I brought them all together into one delightful bite. September has been wicked busy (lots of client work, traveling and helping family with big life transitions). I’ve been needing easy, grab-and-go snacks more this month than usual. September always hits me with lots of responsibility, so I’m really glad I’ve had these in the fridge to stave off cravings with a punch of healthy fat.
These bites are just six ingredients: coconut butter, cardamom, dates, dark chocolate chips, coconut oil and sea salt. If you want more of an anytime snack you could omit the chocolate. Or you could go all-in and dip these babies entirely in chocolate for a coconut butter truffle situation. YEAH BABY!
I’ve been using Maranatha coconut butter, which is very good quality and available at most grocery retailers. And a note on the dates, you’ll want them to be nice and sticky. If you’re dates are dried out, soak them in warm water for 10 minutes prior to blending them into the recipe.
And here are some Variation Ideas, just for fun!
Pumpkin Spice Bites: sub cardamom for up to 1/4 tsp pumpkin spice
Snickerdoodle Bites: sub cardamom for up to 1/4 tsp cinnamon. Roll the bites in a little coconut sugar with 1/8 tsp cinnamon stirred in.
Golden Milk Bites: add 1 tsp turmeric powder, 1/8 tsp ground black pepper, 1/8 tsp cinnamon.
Mexican Cocoa Bites: add 2-3 tbsp natural cocoa powder, 1/8 tsp cinnamon and a pinch of cayenne.
Adaptogenic Bites: Add up to 2 tsp powdered adaptogenic herbs or mushrooms. You could add up to two tablespoons if you use adaptogens regularly in your wellness practice. I think maca, shatavari, reishi, lions mane and turmeric would blend well without messing up the taste.
I hope you all enjoy and that these healthy bites give you a little moment of bliss during busy Autumn days. xo — Renee
Cardamom Coconut Butter Bites
Notes: I usually use Lily’s sugar free chocolate chips, although you could use any dark chocolate chips or chopped chocolate over 60%. I also like Maranatha Coconut Butter as its very creamy and affordable.
1 cup coconut butter
6 medjool dates
1/8 tsp cardamom
Tiny pinch of sea salt
1/3 cup chocolate chips
1 tsp coconut oil
Optional: Flakey sea salt, to top
To a food processor fitted with an S blade, add the coconut butter, dates, cardamom and a tiny pinch of sea salt. Blend for about one minute until it turns into a soft, malleable dough.
Measure out tablespoon sized scoops of the dough and roll into golf-ball sized balls with your hands -- you’ll get about 9 balls. Set them on a parchment lined plate or baking pan. Set aside while you make the chocolate drizzle.
For the chocolate drizzle, combine the chocolate chips and coconut oil in a double boiler or in a metal bowl set over a sauce pot filled with water (the cheap and dirty method that I use 100% of the time). Set the “double boiler” on low heat, letting the chocolate and coconut oil melt. It usually takes about 5 minutes. Use a spatula to combine evenly. Then drizzle the warm chocolate over the cardamom coconut butter balls.
Best eaten at room temperature, and these can be stored at room temp as well in a covered container. Although I usually store mine in the fridge for safekeeping in a glass storage container with a lid. They firm up a lot when cooled so let them thaw at room temp for a few minutes after being in the fridge so that they become soft and luscious once more.