Have you every heard of chewy chocolates? Tried them? Until recently neither have I but I have been totally obsessed with them over the last few months. As the title suggests, they are chewy, healthy and super chocolatey, and you keep them in the freezer.
And they are the best. I mean, the absolute best. It’s becoming a bit of a theme here but what can I say. I have never eaten a better chocolate than this and I have tried many on pretty much every continent.
They are fabulous little morsels full of goodness, you see. So when you eat them, not only you feed your chocolate craving but you feel wonderful knowing that your snack is actually good for you. I know I do (every single time I pull one of these little beauties out of the fridge). Trust me, I know what I’m talking about – a batch of these has never lasted more than a week in our house and it’s been on repeat for weeks now.
Ingredients which make your chewy freezer chocolates healthy and delicious
- Nuts – I like a combination of cashews and a mix of dry roasted nuts here but use whatever floats your boat. I’ve already talked about the benefits of including nuts in your diet (as snacks or otherwise) in a previous post.
- Dates – one of the best natural sweeteners, when processed they make a wonderful thick sort of caramel-y paste. Dates are high in several nutrients, fiber and antioxidants, all of which may provide health benefits ranging from improved digestion to a reduced risk of disease. I like to use fresh dates but if you can’t find them, use dried ones and dunk them in hot water for 10-15 minutes to soften them before using in this recipe. (I love these ones from Bard Valley, available at Costco.)
- Rice malt syrup – a sweetener derived from brown rice which does not contain any fructose, only glucose. As glucose can be metabolised by every cell in your body and not just liver, it shouldn’t have the same negative effects on liver function and metabolic health as regular sugar. This is partly what makes the chocolates so chewy.
- Coconut oil – high in healthy saturated fats that have different effects than most other fats in your diet. These fats can boost fat burning and provide your body and brain with quick energy. They also raise the good HDL cholesterol in your blood, which is linked to reduced heart disease risk.
- Raw cacao powder – which has been found to have anti-inflammatory properties and may reduce risk of diabetes. Raw cacao contains magnesium, calcium, iron, zinc, copper, potassium, and manganese.
Super simple snack for Christmas or every day
These chewy chocolates are pretty special and I think they would be fabulous for any festive occasion. The only issue would be that at room temperature they start to soften again.
If you live somewhere where Christmas is lovely and cold, then I’d say hooray – this is a great Christmas treat for you. If, however, like me, you have hot Christmas, it might be best to keep your chewy chocolates in the freezer until it’s time to treat your guests. They will not regret waiting for this one, let me tell you.
Absolute best chewy freezer chocolates [refined sugar free]
- 1/4 cup natural cashews (unroasted, unsalted)
- 1/2 cup mixed dry roasted nuts (I buy a mix from Aldi which has cashews, hazelnuts, almonds, pistachios, macadamias and walnuts)
- 1 tsp maple syrup
- 4 tsp unsweetened almond milk
- 6 fresh dates, pitted (I love these organic Medjool dates from
Bard Valley, available from Costco)
- 3 tbsp cacao powder
- 3 tbsp rice malt syrup (if possible, don't substitute this out as it helps achieve ultimate chewiness; but you could sub in maple syrup or honey if absolutely necessary)
- 3 tbsp coconut oil, melted and cooled
- 2 tsp vanilla extract or vanilla paste
- Put Step 1 ingredients into a food processor and blitz until ground and the mixture starts to bunch up.
- Add Step 2 ingredients into the food processor and blitz until a paste forms (you are basically making a very easy – and not yet terribly smooth – nut butter).
- Add Step 3 ingredients into the food processor and blitz until the dates are incorporated but still chunky.
- Add Step 4 into the food processor and blitz until well incorporated and the mixture looks glossy, chocolatey and delicious.
- Place heaped tsp size balls of the chocolatey mixture into a silicone mini muffin pan and flatten down, if desired.
- Place in your freezer (silicon pan and all) for at least a couple of hours, but ideally overnight.
- Once frozen, you can peel them out of the silicon pan and place into a storage container.
- Store your chewy chocolates in your freezer and eat them right out of the freezer, no defrosting required!
This recipe makes approximately 18 to 24 chocolates, depending on the size of our silicon muffin tin, how much you fill it and how much you end up eating during the making of this recipe (because trust me, the fresh chocolate mixture tastes absolutely wonderful).