No-Bake Medjool Date, Peanut & Toasted Coconut Bites

Ingredients

• 60g Infinity Organic Toasted Coconut Chips, divided
• 150g Organic Dry Roasted Peanuts
• 300g Organic Medjool Dates, weighed after removing stones
• 1 to 3 tsp water, only if needed

Equipment: food processor, weighing scales and a tray. Use soft dates; firm dates may need an extra 10-minute soak in warm water, followed by thorough draining and patting dry.

Method

1. Make the coating. Pulse the toasted coconut chips in a dry food processor until finely crushed. Tip into a bowl, then reserve 30g on a shallow plate for rolling.
2. Chop the peanuts. Add the peanuts to the processor and pulse to a coarse crumb. Stop before they become a paste; small pieces give the bites their crunch.
3. Bring it together. Check every date for stones or fragments, then add the pitted dates and the remaining 30g coconut to the peanuts. Process in short bursts, scraping down as needed, until the mixture clumps and holds together when squeezed. If it is crumbly, add water one teaspoon at a time, using only enough to bind.
4. Roll the bites. Divide into 18 portions, roughly 28g each. Press firmly together, roll between your palms and coat lightly in the reserved coconut. If the mixture sticks, dampen your hands very lightly.
5. Chill and serve. Place on a lined tray and chill for 30 minutes to firm up. Serve cool, or let them stand for 5 minutes for a softer bite.

Make them your own

For a citrus version, add the finely grated zest of half an orange with the dates. For a coffee version, replace any binding water with a little cooled espresso. Prefer slices? Press firmly into a small lined container, chill and cut into squares.

Keeping and serving

Keep in a sealed container in the fridge for up to 5 days. Freeze in a single layer, then transfer to a freezer container for up to 1 month. Defrost in the fridge. These are peanut-containing treats, so check allergy rules before packing them for school or shared spaces.