Imported from Instagram

Thyroid Candy

Name: Thyroid Candy
Prep time: 20 min
Cook time: 5 min
Total time: 745 min
Yield: 7 servings
Cuisine: Other
Ingredients: 14 Brazil nuts (Soak overnight, then drain); Water (For soaking at room temperature); 7 Medjool dates (Halved and pitted); 50 g 90% dark chocolate (Melted); Unsweetened cocoa powder (As needed to coat the bites); Coconut oil (Used to melt the chocolate; the quantity is not specified in the source); Flaky salt (As needed, to sprinkle on top)

Recipe by Paolo @paolodebosio · Instagram

Imported by Federico Piraccini on SeeMeCook

No-bake sweet bites made with Medjool dates filled with Brazil nuts, cocoa, and dark chocolate. The recipe calls for soaking the nuts overnight and finishing with flaky salt.

7 servings745 minOther

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Ingredients

14 Brazil nuts (Soak overnight, then drain)
Water (For soaking at room temperature)
7 Medjool dates (Halved and pitted)
50 g 90% dark chocolate (Melted)
Unsweetened cocoa powder (As needed to coat the bites)
Coconut oil (Used to melt the chocolate; the quantity is not specified in the source)
Flaky salt (As needed, to sprinkle on top)

Steps

1
Soak the Brazil nuts in room-temperature water overnight. Drain them afterward.
2
Halve the Medjool dates and remove the pits.
3
Place one Brazil nut inside each date half, then close each date to form a ball.
4
Roll the balls in the unsweetened cocoa powder, coating them lightly.
5
Melt the dark chocolate with the coconut oil, then dip the balls into the melted chocolate until coated.
6
Sprinkle a pinch of flaky salt over the surface of each bite.
7
Refrigerate or freeze the bites until the chocolate coating has set.

Notes

The source indicates a one-week serving, equal to 2 bites per day. The quantity of coconut oil is not specified. The source presents soaking as useful for making the nuts more digestible and reducing phytic acid, but does not provide precise storage instructions after the bites have set.