Cocoa and ginger crispy bites

I have wanted to try these for some time. So, with one child napping and the other busy playing on his own it was the perfect time for a quick soul satisfying recipe that I have wondered about for some time.

I love ginger and the crunch of rice crispies but I want to challenge myself to make sweets with less sugar. This is where the dates came in, the addition of cocoa was driven by the memory of chocolate crackles growing up. I would have liked to add vanilla but it was not to be this morning as we were all out.


1 cup crispy bites

8 dates soaked in about three table spoons of warm water.

1 tablespoon of cocoa powder

1 teaspoon of crystalised ginger, crumbled.

1/4 cup of deidicated coconut

1/4 Cup of coconut oil

Pinch of salt

1 teaspoon of water

Using a spoon make the dates into a paste by smearing them against container they were soaked in, or a fresh bowl if you prefer.

Add melted coconut oil, water, salt and cocoa to the date paste to make an oozy chocolate sauce type consistency.

Mix all the dry ingredients remaining – dedicated coconut, rice crispies and ginger together before adding to the wet mix. Mix well and refrigerate for at least half ano hour to allow the mix to set.

Once set have a bowl of water ready to dip your hands in before making small balls. If you like roll the balls in dedicated coconut, anything else you fancy or leave ‘nude’.

These are best kept in the fridge after being made and then make great sweet snacks.

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