This recipe starts the same way many of my recipes do: with dates and cacao. But the ending is up to you because there are SO many things you can top, bake, or make with these little chocolate bits. It’s a build your own chocolate chunk filled adventure situation.
Why bits? Because they’re not really chip-y. They’re not really chunk-y. They needed their own name, so Chocolate Bits!
Pulse, pulse, pulse! A few seconds too long in the food processor can turn your bits into a ball, so you gotta pulse and peek in often. Timing is everything. It might take 30 pulses, it might take 100 depending on your food processor and your dates. Those not-so-gooey dates that aren’t very snack-perfect, are great for this.
I made a short video so you can get a better idea of the pulsing process:
It you do over-process and end up with one giant chocolate ball, you can roll a bazillion tiny Chocolate Bits individually. It’s quite a finger workout.
Now while you’re waiting overnight for the Chocolate Bits to freeze, you can brainstorm about what delicious direction you want to take them…
Nicecream topping? In a muffin? In a cookie? In a pancake? In a granola bar? On top of a cupcake? As a poppable snack? Or bake them into this HCLF Chocolate Bit Cookie Cake!Print
- 6 pitted medjool dates
- 1 tbsp cacao or cocoa powder
- Add the dates and cacao powder to a food processor.
- Pulse your food processor repeatedly to break apart the dates and combine them with the cacao powder.
- Stop, take off the lid, and check on the bits often to make sure you don’t go to far and end up with one large ball. You want to stop when the pieces are small, but not yet clumping together.
- Transfer to a shallow container. Freeze overnight.
- Keep in the freezer.