No-Bake Chocolate & Nut Bites


These little no-bake bites are chock full of healthy fats, super easy to make and perfect fuel for on-the-go breakfasting, post-lunch munching or pre-dinner snacking.

Not only are they simple to make, they’re versatile AF. Don’t like peanuts? Sub for walnuts or almonds. Feeling a little fruity? Add some dried cranberries or strawberries. Don’t want chocolate? (really?) switch out for chia seeds or flaxseeds.



170g cashews

170g peanuts

340g oats

12 medjool dates (pitted)

4 tablespoons almond milk

200g dark chocolate

Chocolate chips or cacao nibs (as many as you damn well want)

1 tbsp peanut butter (optional)

Yield: 14 medium size bites


1. Add the cashews, peanuts and oats to your blender. Blend on high speed for 20 seconds.

2. Add pitted medjool dates and blend until the mixture thickens. Around 40 secs. (I buy unpitted medjool dates because I always forget to look for pitted, so if you’re a goddam idiot like me, boil a kettle and cover in hot water for 10 minutes in a bowl before pitting. This will loosen the skin and they’ll fall apart as you chop them).


3. Add 4 tablespoons of almond milk and if you can’t resist, a tablespoon of peanut butter. (Because what’s NOT better with peanut butter?) Blend.

4. Scoop out of your blender and transfer to a bowl. If it’s too dry, add more almond milk, if it’s too wet, add more oats.

5. Roughly chop the dark chocolate and knead into the mixture, along with cacao nibs or dark choc chips.

6. Leave to chill in the fridge for 10 minutes and then scoop out chunks from the ‘mixture’ with a teaspoon and roll into balls.

7. Place on a baking tray lined with greaseproof paper and freeze for an hour.

8. Serve with melted (dark) chocolate or dunk into a pot of Pip & Nut.

9. Store in the fridge for one week or the freezer for around a month (as if they'd be lying around for that long).