These are just delicious
I had to go to a kitchen tea recently and take a plate of something sweet with me
Of course I wanted to take something healthy…but what?
These were perfect…and popular!!
Dates are low GI, high in fibre and contain many important minerals such as calcium, magnesium, manganese, zinc, copper, iron, selenium and potassium. They also contain antioxidants called polyphenols which have been shown to protect against several diseases, including cardiovascular diseases and cancers and they have anti-inflammatory properties. Their caramel-like natural sweetness and chewy texture make them a great addition to muffins, biscuits, cakes, energy balls and these bites, cutting down or possibly removing the need to add processed sugar.
Macadamia nuts are native to Australia and we are the largest producer of macadamia nuts. They provide the body with healthy monounsaturated fats, fat soluble vitamins (A&E), antioxidants, plant sterols, fibre and other vital nutrients (calcium, phosphorus, potassium, selenium, iron, thiamine, riboflavin and niacin). Their delicate flavour and buttery texture make them a great addition to both savoury and sweet foods. When blended they make a fabulous creamy nut butter which is often used in raw cheesecakes and other raw desserts, and it was the perfect texture for the topping on these delicious lime bites.
- 5 pitted medjool dates (100g when pitted)
- 1 cup (100g) desiccated coconut
- 1 cup (140g) macadamia nuts
- 1 1/2 tablespoons pure maple syrup
- zest of three limes, plus extra for garnish
- 2 tablespoons freshly squeezed lime juice
- Have a 24 cup mini muffin pan ready – no need to grease.
- Put the dates and coconut in food processor and process until the mixture comes together (My thermomix took about 30 seconds (speed 6) -a girlfriend’s food processor took about 2 minutes).
- Using a teaspoon, divide the mixture evenly between 20 mini muffin holes. Using the back of the teaspoon, press the mix down, then set aside.
- Add the macadamias, maple syrup and lime zest to the food processor bowl and whizz until they form a paste.
- Wipe the sides of the bowl down with a spatula, add the lime juice and continue to blend until the mixture looks really creamy.
- Plop the topping onto the bases and again using the back of the teaspoon flatten down.
- Place in fridge to set. Remove from muffin tray to serve. Decorate with a little extra lime zest if you like, or you could use finely shredded kaffir lime leaf.
Per Serve: 370kJ or 88 calories; P 0.8g Fat 7.5g SFat 2.8g CHO 3.5g Fibre 1.2g