While I’d like to say that coming out of the holiday season has me feeling like I need to get my sweet tooth in check, really, it’s coming out of this last year that has me feeling that way. A little prologue for you…
It was fall 2016 when we first suspected that Kian had food allergies, and I began a process of food elimination from my diet (due to nursing). It started with dairy and was followed in succession by eggs, nuts, seeds, and wheat. This change completely pulled the rug out from beneath me. It changed every meal, and obliterated my understanding of snacks – goodbye peanut butter toast, apples and cheese, and trail mix. I often felt defeated, and I always felt so hungry (thankfully, I have a much better handle on it now). It was in the midst of feeling like I had little control over my food, that I developed a crazy sweet tooth. It’s as though I treated sugar as a consolation for not being able to eat so many of the foods that I love.
The thing is, I like sweets, and I don’t feel the need or want to rule them out of my diet. I’m a big advocate for balance. Instead, I just need to feel like I have control over the situation, and to make more of my sugar intake naturally-occurring instead of processed.
These cacao, date and coconut bites fit the bill in both of those ways, and are a truly satisfying sweet treat. Each ingredient brings a set of nutrients, and the over-all combination makes for a naturally sweet and chocolatey two-bite treat. Often times eating one feels like enough, but if even if I go for two, it doesn’t leave me feeling guilty or sluggish. Even better, they take all of 10-15 minutes to make, and require nothing more than a food processor and your hands. Sold? See the recipe below…
1 1/2 cups sliced dates
1 cup rolled oats
1 cup puffed rice
1 cup coconut flakes
1/4 cup cacao powder (if you’re looking for a true punch of nutrients, use cacao instead of cocoa)
3 tbl. honey
4 tbl. coconut oil
1. Blend oats, puffed rice, and coconut flakes in a food processor until broken down to about a quarter of their original size.
2. Blend dates and cocao until they are fully incorporated with the other ingredients. The dates should be broken down enough to where you hardly see them.
3. Blend coconut oil and honey until they are fully incorporated and formed into one homogenous mass (you can test this by pulling out a piece and squeezing it. It should hold together easily.)
4. Place into the refrigerator for 3-5 minutes to firm up the coconut oil (which will have become fairly loose during the blending).
4. Break off a piece about half the size of a gold ball, and shape into a ball.
5. Roll in shredded coconut or any topping of your choice.