Nut Bites

Solla Eiríksdóttir
Nut Bites on white plate with grey linen cloth
Serves Makes 20 nut bites
Print recipe
  • Prep time 15 mins
  • Cook time 5 mins
  • Passive time 30 mins
  • Ready time 50 mins

Layers of caramel, chocolate and nuts come together to form these sweet little plant-based snacks.

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For the caramel layer

  • ¾ cup (3¼ oz/90 g) coconut nectar or sweetener of your choice
  • ⅓ cup (2½ oz/75 g) coconut oil
  • ⅓ cup (2¾ oz/75 g) almond butter
  • 1 teaspoon sea salt flakes
  • ½ teaspoon ground turmeric

For the chocolate topping

  • ½ cup (3½ oz/100 g) coconut oil
  • ½ cup (3¾ oz/110 g) almond butter
  • ½ cup (2 oz/60 g) raw cacao powder
  • ¼ cup (3 oz/80 g) coconut nectar or maple syrup

For the nut layer

  • 5 oz (150 g) medjool dates, pitted
  • generous ¾ cup (4 oz/125 g) pecans
  • ¼ teaspoon sea salt flakes

For the second layer

  • 1⅓ cups (11 oz/300 g) peanut butter


To make the caramel layer, put all the ingredients into a blender and blend until smooth. Set aside.

For the chocolate topping, melt the coconut oil and almond butter in a double boiler or in a heatproof bowl set over a saucepan of gently simmering water. Make sure the bottom of the bowl doesn’t touch the water. Stir in the cacao powder and coconut nectar until smooth and set aside.

For the nut layer, put all the ingredients into a food processor and blend until sticky. Press the mixture into a 12 x 12 inch (30 x 30 cm) baking pan and freeze for 15 minutes. It will be easier to spread the peanut butter over the nut layer when the crust is cold and firm.

Spread the peanut butter evenly over the nut layer. Spread the caramel layer over the top of the peanut butter, then top with the chocolate. Freeze until firm, then cut into 1¼ x 1¼ inch (3 x 3 cm) squares.


Additional notes

Recipe courtesy of Phaidon

Taken from Raw by Solla Eiríksdóttir, published by Phaidon, priced £24.95 in hardback

MFM supporters can get 30% off by using the discount code MFM30.

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