Toasted Coconut Almond Bites

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 3
Line the crisper basket with a piece of parchment and set to one side. Take 30g mixture at a time and using your hands firmly press to compact the ingredients together then gently roll into a ball and place into the lined basket. Repeat until all mixture is used up.

Step 4
Insert the cooking pot, select BAKE, set the temperature to 130°C, and time to 18 mins. Press START/STOP to begin the pre-heat cycle. Once the unit beeps carefully place in the crisper basket and close the lid. Check after 15 minutes cooking time to see if they are ready. They should be golden brown. Once cooked open the lid and leave to fool for a few minutes before removing the tray and leave to cool completely. This can be sped up by placing the tray into the freezer.

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 6
Dip the base of each coconut bite into the chocolate and let the excess drip away before placing onto the lined tray. Repeat until are are coated then carefully drizzle over the remaining chocolate on top. Place the tray into the freeze for 10 minutes then remove and enjoy.

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.