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–+ servings
a photo of Healthier Chocolate Pinecones

Healthier Chocolate Pinecones

These are such a beautiful festive treat made using mostly wholefoods. Steve's kids adored making these as they look so beautiful and taste great and are a genuinely healthier treat! We tried 3 versions with pumpkin seeds, almonds and cornflakes to make the ‘scales’ of the pinecone. They’re great to keep in the fridge for when the sweet craving hits!

Takes 25 minutes

Serves 12

Ingredients
 

For the chocolate base

  • 200 g 1 cup tightly packed pitted dates
  • 100 g ¾ cup almonds or walnuts
  • 2 tbsp almond or peanut butter
  • 15 g 3 tbsp cocoa or cacao powder
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • 1 tsp espresso powder optional
  • 2 –3 tbsp water as needed to blend

For the “pinecone scales”

  • 80 –100g flaked almonds corn flakes or pumpkin seeds

For the coating

  • 150 g 1 cup dark chocolate
  • 1 tsp coconut oil optional
  • Cocoa or icing sugar optional, for a snowy dust

Instructions
 

Soften the dates (if needed)

  • If your dates are dry, soak them in hot water for 5–10 minutes and drain well.

Make the brownie dough

  • Add 100g nuts to a food processor and pulse to a fine crumb.
  • Add 200g dates, 2 tbsp nut butter, 15g cocoa, 1 tsp vanilla, a pinch of salt, and optional espresso powder.
  • Blend until a sticky, mouldable dough forms. Add 2–3 tbsp water only if needed.

Shape into pinecones

  • Roll portions of dough (1 tbsp each) into small oval shapes.

Add the pinecone scales (before chilling)

  • Press flaked almonds or cornflakes into the sides, starting from the wider base and working upwards in overlapping rows — just like pinecone scales.
  • Do this before chilling, while the dough is still soft and sticky.
  • Place the shaped pinecones on a lined tray and chill in the fridge for 5-10 minutes to firm up.

Coat in chocolate

  • Melt 150g dark chocolate with 1 tsp coconut oil gently in a bain-marie or microwave.
  • Dip each pinecone into the chocolate, using a spoon to coat lightly.
  • Place back on the tray and allow excess chocolate to drip off.

Chill until set

  • Refrigerate for 15–20 minutes, or until the chocolate sets hard.
  • Dust lightly with cocoa or icing sugar for a snowy finish (optional).
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