For the BitesMix all bite ingredients together by hand in a bowl. It may take a bit of stirring before the dough comes together.Form into 24 equal bites. I used this inexpensive silicon mold (it makes the mini doughnut shapes!) to make my bites all the same size, but you can also use a greased glass baking dish. I do recommend using a mold or dish of some sort, as the texture of the dough is difficult to form by hand.Place the bites in refrigerator for 30 minutes to set. Once they're set, remove from the mold or baking dish. At this point, you can choose if you'd like to make the chocolate icing and drizzle (recipes below), or leave plain.For the Dark Chocolate Icing (omit for Whole 30)Melt the coconut oil and stir in cacao powder (or carob powder for AIP) and maple syrup.Dip bottom half of each bite in the chocolate icing.Place bites on parchment paper in the refrigerator to set.NOTE: You can also melt half a bar of dark chocolate instead of making the Dark Chocolate Icing if you're not following AIP or Whole 30.For the White Chocolate DrizzleMix together the melted coconut butter and melted coconut oil.Place bars on wire cooling rack. Use a piping bag or a ziploc with a small hole cut in the corner to drizzle on top of the bites. Place in the fridge to set.
Omit the maple syrup in the bites and the Chocolate Icing for Whole 30.
The bites have the best texture at room temperature, but you can also store in the fridge for a longer shelf-life.
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