Toasted Coconut Almond Bites –

Ingredients

• 80g egg whites (from 2 large eggs)
• 1/4 tsp cream of tartar
• 100g light agave nectar
• 1 tsp almond extract
• 1/2 tsp vanilla extract
• 250g dessicated/shredded coconut
• 30g ground almonds
• Pinch sea salt
• 100g dark chocolate (85% cacao solids or above)
• 2.8oz egg whites (from 2 large eggs)
• 3.5oz light agave nectar
• 8.75oz dessicated/shredded coconut
• 1.05oz ground almonds
• 3.5oz dark chocolate (85% cacao solids or above)
• Step 1 Start by beating the egg whites in a stand mixer on medium until just frothy then add the cream of tartar and beat until soft peaks are formed.
• Step 2 Leave the mixer running and slowly pour in the agave nectar until stiff peaks form. Fold in the the remaining ingredients, except for the chocolate, until fully combined.
• Step 5 Whilst the coconut bites are cooling melt the chocolate in a bain-marie over a low heat. Line a baking tray with parchment and set to one side.
• Step 7 Notes: Store in an airtight container for up to 2 days in the refrigerator or for up to 3 weeks in the freezer.