Easter Chocolate Oat Bites
by Lakanto Australia

Choc Bon Bon indulgence without the sugar!

Vegan / Diabetic Friendly / High Fibre 



  • 3 cups rolled oats 
  • 1/2 cup raw almonds, coarsely chopped
  • 1/2 cup raw pumpkin seeds
  • 1/4 tsp vanilla extract or ground vanilla
  • 1 pinch sea salt
  • 3 tbsp coconut oil, room temperature
  • 3 tbsp Lakanto Maple Syrup
  • 100g Kojo Sugar Free Chocolate

  1. In a mixer or blender mix all the ingredients together (except the chocolate) until it is a crumbly texture and slightly sticky.
  2. Use a ice tray and fill each segment with the mix.
  3. Place in the freezer for 1 hour 
  4. Melt the chocolate 
  5. Remove the ice tray and carefully pour a small amount of melted chocolate over each segment, place back in the freezer for 30 minutes
  6. Remove the ice tray from the freezer and push out each cube onto a wire rack
  7. Pour the remaining chocolate over each bite (it should set almost immediately, top with your favourite garnish or try a pinch of sea salt.
  8. Keep refrigerated.

Approx Nutritional Information Per Serve 20g - Energy 363 kJ (87 Cal) - Protein 2.9g - Total Fat 6.1g Saturated Fat 1.9g - Carbohydrate 6.8g - Fibre 2.1g - Natural Sugar 0.3g  Sodium 11 mg Erythritol 0.9g


Topics: Vegan Lakanto Maple Syrup Diabetic Friendly