Sometimes, you just fancy something small to nibble on, to get you through that mid morning or afternoon slump. So these bite-sized little snacks are just perfect for those occasions. Now they maybe small, but trust me, they are deliciously satisfying!
I have used rice malt syrup and maple syrup, to both bind and lightly sweeten the bites. The almond butter in them not only adds flavour, but it’s also a good source of protein too. These refined sugar free snacks are a delicious combination of crispy rice puffs, puffed amaranth, puffed quinoa, roasted almonds, dried apricots and desiccated coconut, with a hint of vanilla flavour. I would best describe their texture as being light, but slightly chewy at the same time.
I chose to use sulphur free organic apricots, which is why they’re very dark in colour. Plus, organic apricots have an amazing flavour, which is almost caramel like. Depending on the chocolate you choose to use, will affect whether your snacks are completely free of refined sugars. I used a combination of gluten and dairy free dark, milk and white chocolate to coat my bites, as this caters to everyone’s taste preferences. I also think it gives a lovely contrast in flavour and colour. However, feel free to use whatever chocolate you like best.
All cup measurements are firmly packed.
Makes 28 bite-sized pieces
120g (4.2 ounces or 3 cups) crispy rice puffs (I use this brand)
5 tablespoons amaranth puffs
5 tablespoons quinoa puffs
39g (1.4 ounces or ⅓ cup) almond meal/flour
24g (0.8 ounces or ¼ cup) desiccated coconut (I use this brand)
125ml (½ cup) rice malt syrup or brown rice syrup (I use this brand)
60ml (¼ cup) almond butter (I use this brand)
39g (1.4 ounces or 3 tablespoons) coconut oil (I use this brand)
1 tablespoon (15ml) pure maple syrup
2 teaspoons (10ml) pure vanilla extract
⅛ teaspoon (0.625ml) salt
50g (1.8 ounces or a slightly heaped ⅓ cup) quite finely chopped almonds
50g (1.8 ounces or ⅓ cup) quite finely chopped dried apricots
Approximately 350g (12.3 ounces) chocolate of choice
Line a 28cm x 18cm slice pan with baking paper/parchment, leaving enough overhanging so you can easily lift the slice out once its chilled.
Preheat the oven to 140C and place the chopped almonds in a cake pan or on a tray. Bake them until they are golden brown and then transfer to a bowl to cool.
In a separate bowl, stir the dry ingredients together, including the cooled nuts and chopped apricots, then set aside.
Add the wet ingredients to a small saucepan, warm through over a low heat, until well combined, and then pour this into the bowl with dry ingredients. Stir this well to combine and then transfer the mixture to the prepared pan.
Use the back of a spoon or sturdy spatula to firmly press the mixture down into the baking pan, so that the surface is even. Then place the pan in the refrigerator to set for about 3 hours.
Once the slice has set, remove it from the pan. Use a sharp knife to cut the slice into 7 rows and then cut each row into 4 even bite sized pieces.
Line 1-2 trays with baking paper/parchment, for the chocolate dipped bites to sit on while they set.
You can microwave the chocolate until melted or you can melt the chocolate the old fashioned way. Heat some water in a small saucepan and place a glass bowl over the top (making sure the base of the bowl doesn’t touch the water). Once the water has boiled, turn it off. Add the chocolate to the bowl and stir frequently until melted.
Using a fork, take one of the bite sized pieces and dip it into the melted chocolate. I very gently (with a little pressure) dragged the back of the bite up the side of the jug, to remove any excess. So when you place it on the baking paper/parchment, you won’t have too much excess chocolate pooling around the bottom of your snack bites.
Pop the bites in the refrigerator and allow the chocolate to set. Once set, store in an airtight container in the refrigerator. You can do this in a single layer or use a piece of baking paper/parchment in between the layers. This will stop them from sticking together and you’ll be able to fit more in to a single container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 325F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8