Cocoa Nibbles

As soon as I saw these cocoa nibbles that the wonderfully talented Ricki (of Diet, Dessert and Dogs) posted, I knew I had to make them. And make them I did, a few days later - which is rare for me since I have a humongous (and insanely growing) list of recipes I've saved from food blogs to make one day. I guess I should explain what they are eh? Well they're designed after the Lara bars, so imagine a really moist perfectly chocolatey little treat (that you don't have to feel guilty about).

These cocoa nibbles were just as good as I'd hoped and while they did really test the power of my little food processor, they were easy to make. Not only are they a healthy snack, but they can really satisfy a chocolate craving (with the use of cocoa powder alone!) I was so very impressed by these and will make them again and again. Unfortunately I put this batch in a container that stank like onion so I only got to enjoy a few.

Other healthy snacks:
No Fail Granola
Mini Pear Loaves
Applesauce Oat Bran Muffins
Pumpkin Pecan Raisin Muffin

Cocoa Nibbles
Adapted from Ricki at Diet, Dessert and Dogs

Ricki suggests adding mint, chili powder, lemon or cinnamon but this is the version I tried and fell in love with.

1/2 cup (80 g) raw almonds
1 1/4 cups (about 150 g) unsweetened dried dates, chopped
2 tbsp (20 g) cocoa powder
1 tsp vanilla

In a food processor, process the almonds, dates, and cocoa until you have what looks like a fine meal. Sprinkle with vanilla and continue to process until the mixture comes together as a ball that rolls around the edge of the processor bowl (this may take a while–up to 5 minutes or so; occasionally stop and scrape sides of processor to push the mixture toward the blades).

The “dough” is ready when, if you pinch some and press it between your fingers, it sticks together readily and looks a bit shiny. (If this isn't happening, add a couple of teaspoons of water.) The mixture should NOT be as soft as a cookie dough, but more like clay.

Place a clean piece of plastic wrap on the counter and turn the mixture onto it. Using your hands, form the mixture into a log about 8 inches long. Try to compress the mixture as much as possible so you have a very dense log. Wrap with the plastic and roll the log one or two times, compressing it with your hands, to squeeze out any air spaces.

Refrigerate the dough for at least 2 hours or overnight. Take the dough from the fridge and slice it into little medallions about 1/2 to 3/4 inch thick.