Recipe: Healthy Treats
- Written By:Lily Kunin
- Photography:Lily Kunin
If, and when, a chocolate craving strikes, it’s important to have a satisfying bite on hand. My plan of attack is to forgo store bought chocolates that contain refined sugars and emulsifiers, and instead opt for creating my own sweet treats that satiate my sweet side without spiking my blood sugar. My cookie balls have become a most-requested dessert amongst family and friends because they really taste just like cookie dough. Share these with your loved ones (or freeze them and pull one out nightly for yourself!).
Chocolate Chip Cookie Dough Macaroons
Makes 12 macaroons.
¾ cup raw cashews
½ cup gluten free rolled oats
½ cup unsweetened coconut flakes
¼ teaspoon salt
3 medjool dates, pitted and soaked in hot water
1 tablespoon vanilla extract
¼ cup dark chocolate chips (like these)
Line a plate with parchment paper and set it aside.
Combine the cashews, oats, coconut flakes, and salt in a food processor or Vitamix. Pulse until a fine meal forms.
Add the soaked dates (make sure they are pitted!), 3 tablespoons of the water the dates have been soaked in, and the vanilla extract. Pulse again until the mixture becomes a dough like consistency.
Remove the dough and place it in a small bowl. Gently fold in the chocolate chips until they are incorporated into the dough mixture.
Use two spoons to portion out the dough into twelve balls. With clean hands, roll into balls. Then, on a piece of parchment paper, roll into more coconut flakes as a topping. Once rolled in coconut, roll them again with your hands so that coconut sticks to the dough.
Enjoy immediately, or store in the freezer for later!
Plant-based cook and health coach Lily Kunin is the founder of Clean Food Dirty City and the author of the cookbook Good Clean Food. With her trademark less-is-more approach, Kunin is all about making irresistibly clean, wholesome food—using dairy-free and gluten-free ingredients.