Dark Chocolate, Orange and Cranberry Bites (Gluten Free)

Chocolate orange is one of those flavours that simply tastes of Christmas, so I wanted this month's recipe to be a little festive treat you can make in a few minutes and keep in the fridge for when friends drop by.

These bites are made with dates, ground almonds and cocoa, brightened with fresh orange zest and a few dried cranberries, then half-dipped in dark chocolate. Nuts bring protein, fibre and unsaturated fats, which make them more satisfying than many shop-bought sweets, and the orange and spice keep the flavour fresh rather than overly sweet.

They are still a treat, of course. Dates and dried fruit contain natural sugars, so these are something to enjoy and savour, not something to eat by the handful because they sound virtuous! That fits nicely with this month's theme of enjoying Christmas without all-or-nothing rules.

They are naturally gluten free and make a lovely homemade gift in a small jar or box. If you need to avoid gluten strictly, for example because you have coeliac disease, check the labels on your chocolate, cocoa and dried cranberries for any "may contain" warnings.

If you enjoyed my Magnesium-Rich Dark Chocolate and Walnut Bites, I think you will love this festive version.

Dark Chocolate, Orange and Cranberry Bites

Makes: 16 bites

Ingredients

• 150g soft pitted dates (Medjool work best)
• 100g ground almonds
• 40g pecans or walnuts
• 2 tbsp cocoa powder or raw cacao powder
• ½ tsp ground cinnamon
• A pinch of sea salt
• Finely grated zest of 1 orange, plus 1 to 2 tbsp of the juice
• 40g dried cranberries, roughly chopped
• 80g dark chocolate (70% cocoa solids or higher)
• 1 tbsp shelled pistachios, finely chopped, to decorate (optional)

Method

1. If your dates are firm, cover them with just-boiled water for 10 minutes to soften, then drain well.
2. Put the pecans or walnuts in a food processor and pulse until finely chopped.
3. Add the ground almonds, cocoa, cinnamon, salt and most of the orange zest (keep a little back for decorating), and pulse to combine.
4. Add the dates and 1 tbsp of orange juice and blend until the mixture clumps together when pressed between your fingers. Add a little more juice if it is too dry.
5. Add the cranberries and pulse briefly so they stay in small pieces.
6. Roll the mixture into 16 balls, about 20g each, and place on a tray lined with baking paper. Chill for 20 minutes to firm up.
7. Melt the chocolate gently in a heatproof bowl set over a pan of barely simmering water, making sure the bowl does not touch the water.
8. Dip each bite halfway into the chocolate, then return it to the tray. Sprinkle with the reserved orange zest and chopped pistachios while the chocolate is still soft.
9. Chill for 15 to 20 minutes until set.
10. Enjoy!

Make It Your Own
Store the bites in an airtight container in the fridge for up to a week or freeze them for up to three months. Let them sit at room temperature for 10 minutes before eating if they have been frozen.

For a nut-free version, swap the ground almonds and pecans for sunflower seeds and certified gluten-free oats, blended until fine. Most people with coeliac disease can eat gluten-free oats, but a small number react to them, so leave them out if you are unsure.

If you would prefer a dairy-free treat, many dark chocolates are made without milk, but do check the label. You can also swap the cranberries for chopped dried cherries or apricots, or roll the bites in desiccated coconut instead of dipping them in chocolate.