Nutty Chocolate Coconut Bites – Food Swap


Last Saturday we held a food swap at a local boutique, Green Stories,  here in Malmö. Green Stories is a boutique and place for events, within sustainable living. Beside all the interesting things that they sell, they also arrange different events and last Saturday it was our turn. The turnout of the event was great. The small boutique was full of both people and various homemade products. If you are interested in Malmö Food Swaps events or if you would like to see more pictures from our swap at Green Stories you can visit our Facebook page.

For this event I brought some nutty chocolate coconut bites for the coffee table. These treats are made at least once a month in our house and often come in different shapes. For this recipe I have made small squared bites but you could also shape them as balls. The recipe has many possibilities. You can easily change the coffee beans and vanilla powder for other flavorings such as for example cinnamon or orange peel. And instead of turning the bites around in coconut flour you could use cacao powder, roasted sesame seeds or why not chopped pistachios. This is a simple recipe and works just as well as a healthy afternoon snack as it does for a Friday night. The only sugar used is the one that come naturally in the dates and the fat comes from the hazelnuts alone. Use the recipe as a base and create your own version with the flavors that you prefer.










Nutty Chocolate Coconut Bites

  • Servings: 15-20 bites
  • Print

  • 200 g fresh dates
  • 150 g hazelnut
  • 2-3 tbsp cacao powder
  • 1/2 tsp pure vanilla powder
  • pinch of salt
  • 1-2 tsp roasted coffee bean (optional)
  • 1 tbsp water
  • 50 g coconut flour or flakes



  1. Roast the hazelnuts in the oven on 150ºC/300ºF for approximately 25 minutes. Set aside to cool.
  2. Place the hazelnuts in a food processor and mix into smaller pieces.
  3. Remove the seeds from the dates and then add the dates together with the rest of the ingredients (except the water) to the food processor. Mix until the mixture comes together but still remains some texture. Add a little water if needed to make the mixture keep together.
  4. Dress a smaller bread tin in parchment paper and press the mixture down into the tin. Make sure the mixture is evenly spread in the tin. Place in the fridge for 30 minutes and then cut into smaller squares. Turn around each bite in coconut flour/flakes.   Store in the fridge for up to a week. If you leave out the water they will last for a longer time.












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