My whole house is sick. And when my kids are sick they don’t eat like they normally do. Baby boy didn’t really eat dinner last night, or breakfast today, so I set out to make something full of good stuff for him, but that I knew he would eat. And my boy will eat chocolate. So I whipped up some “cookies” for him this morning, and he ate them. Success. They aren’t sweet, except for the chopped dates and the chocolate. And they are full of goodness. Protein. Good fats. And more protein. Also chocolate. I hope you guys like them as much as we do. Feel free to make them, and eat them, even if you aren’t sick.
1 1/2 cup oats
1 cup finely shredded, unsweetened coconut
1/4 cup almond flour
1/2 cup chopped raw pecans
1/2 cup raw, unsalted sunflower seeds
1/2 cup chopped dates
1/2 cup chopped dark chocolate (I use an organic, 85% dark Theo Chocolate Bar)
1/4 cup coconut oil
1 tablespoon 100% pure vanilla extract
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon sea salt
1. Combine oats, almond flour, coconut, salt, cinnamon, and allspice in large bowl.
2. Add dates, pecans, sunflower seeds, and chocolate. Stir until combine, taking care to make sure dates are spread evenly throughout and not clumped together.
3. In a separate bowl, combine eggs, coconut oil, and vanilla.
4. Stir the wet ingredients into the dry.
5. On a cookie sheet lined with parchment paper, press mixture into medium-sized cookie cutter, then press out mixture and remove cutter. My cutter is about 2″ in diameter, and about 1″ in depth. Repeat until all mixture is gone. Mine made 20 cookies.
6. Bake in 350 F oven for 12-15 minutes, or until golden. Eat. Enjoy.
Gonna keep this one short and sweet…. These bars are easy to make, delicious, customizable, and cheaper than the most similar type of store-bought bars – Lara Bars. I just made 44 bars, and I am estimating they cost me between 45 and 50 cents each. At Costco, where I usually buy Lara Bars, I pay $15 for 18 bars. 18 of these homemade bars would only cost me $9! One thing that drives me crazy about buying Lara Bars is that at Costco I don’t get to pick my flavors, but at the grocery store where I can choose which ones I want, they run almost $2 per bar. This is definitely going to be my new go-to recipe for bars. I love that they are sweetened only with dates, and have lots of nutritious things in them. Both my kids will eat these babies. And as Evan and I try new flavor combinations, we will update you all!
3/4 raw pecans
3/4 cup raw almonds
1/4 teaspoon sea salt
1 cup dried, unsweetened apricots
12 Medjool dates, pitted
(Coconut Cherry Bars)
1 cup raw almonds
1/2 cup raw pecans
1/4 teaspoon sea salt
16 Medjool dates
1 cup dried, unsweetened cherries
1/2 cup shredded, unsweetened coconut
1. For both recipes, you are going to follow the same procedure. Put nuts and sea salt into your food processor, and process until nuts are finely chopped (but with some variation in size still). Pour into bowl and set aside.
2. Process dried fruits (either dates / apricots or dates / cherries) until a paste forms in your food processor. Mine ended up turning into a big, messy ball when it was finished.
3. Add your fruit mix to your nut mix, and knead with your hands until well combined. If you are making the coconut-cherry bars, go ahead and add the coconut to the mixing bowl, and knead until combined. (The extra dates in the coconut bars where enough for me to get the mixture to stick together with the addition of coconut, but if you are struggling, add a couple of tablespoons of coconut oil).
4. Roll the mixture out to desired thickness on coconut oil greased surface. Cut to desired size. Mine are about 1/4″ thick, and on the smaller size – but I did that intentionally because my nuggets don’t usually finish a whole Lara Bar anyways.
5. Each recipe yields about 20 bars, depending on the size of your bars. I store mine between layers of parchment, in the refrigerator. They seem to hold together a bit better when chilled.
This is the first product of my shiny new food processor! I have been waiting not-so- patiently for one for a really long time. Husband finally said, “Why don’t you just get one?” So I did. And it’s fabulous. It chopped these pecans and dates up so quickly and effortlessly I couldn’t even believe it.
This recipe feels like a very special treat. Dates are kind of magical, I think. They trick your head and your tastes buds into thinking you’re eating sugar, but it is a natural sweetener. I think my kids thought the same thing, they gobbled them up. You could totally play with this recipe and use different kinds of nuts in place of pecans, you could roll the finished product in toasted unsweetened coconut or raw coconut (I went with raw), or a dusting of cacao, or crushed nuts, or granola Possibilities are endless. Whatever you do, promise you’ll come back and let me know how they were and what you tried!
Optional: Unsweetened coconut (either plain or toasted) for coating the outside of the balls
1. Heat butter in a skillet over medium low heat and add pecans and honey to the skillet. Cook until lightly browned, being super careful not to burn the pecans, about 3-5 minutes. Remove from heat and set aside.
2. Add pecans, dates, cacao, and vanilla to a food processor and pulse until the dates and pecans stick together, add water to help them blend and stick together. A little trick we have found helps when blending dates: soak them in hot water for about 10 minutes, then add them to your food processor. You can use your soaking water to add to the truffle mixture as well.
3. Now you are ready to form into balls with your hands. I poured some unsweetened coconut flakes into a bowl and rolled some of mine around in the coconut and left some of them plain. You could also roll in cocoa powder, chopped nuts, or granola.
4. Enjoy this delicious sweet treat! Store in the refrigerator. We didn’t have any to store – they went so fast! Made about 18 balls.