These Chocolate Covered Peppermint Almond Bites are so incredibly good…and also so incredibly good for you!! I already wish I had made more because these did NOT last long in our house. We each ate them for a snack yesterday, one for dessert after dinner, and then I ate a couple for breakfast this morning along with a smoothie. Yum!
It’s funny…I actually combined these ‘random’ amounts of ingredients together to get these yummy bites, but I knew that I had seen a similar idea on the blog My Whole Food Life quite some time ago. Before I posted the recipe, I figured I should check it out again to see how close it was…and it’s almost exactly the same! ha Melissa used cashews and I used almond pulp, but it shows how versatile this recipe is. So, because the recipe is so similar, I urge you to check out hers too: Chocolate Mint Cookie Dough Bites.
These bites are filled with delicious, yet nutritious ingredients…no guilt whatsoever! They are also gluten-free and vegan if you make them as suggested. The bites are good plain or, for an extra treat, you can dip them in chocolate. Either way, I think you’ll really like these!
Chocolate-Covered Peppermint Almond Bites
- 1 cup gluten-free quick cooking oats
- 1 cup almond pulp* (leftover from my homemade almond milk)
- 12 medjool dates, with pits removed
- 2 T raw cacao powder (or cocoa powder)
- 2 T almond milk (or cow’s milk)
- 1/2 tsp pure peppermint extract
- Chocolate chips (I use Enjoy Life), melted (optional)
In a food processor or blender, mix all of the ingredients together (except for the chocolate chips) until well mixed and a ball forms. Roll into individual balls and let chill in the refrigerator for a half hour or so. Melt chocolate chips and, with two forks, dip balls into chocolate and turn until completely coated. Place on a piece of wax paper and let harder in the fridge (or freezer, for faster results). This recipe made 10 bites for me. Enjoy! Keep these stored in the fridge…but they probably won’t last all that long in your house either! 😉
*Instead of almond pulp, you can also simply grind up almonds or cashews…but I like that I get the ‘milk’ out of the almonds first and then this recipe simply uses up the ‘leftovers.’
I’m thinking these bites might be a good breakfast to have on hand before long runs of longer than 5 miles. Maybe with a banana on the side? Sure sounds delicious and fueling to me!
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