For a good two and a half years I was able to limit the amount of sugar E ate pretty easily, mainly because whenever someone gave her chocolate I would put it in the cupboard and within a few days she had forgotten about it. Not anymore. She has the memory of an elephant when it comes to sweets. She’s still talking about the hazelnut ice-cream she ate a month ago, and I’ve resorted to taking detours around the ice-cream store so as not to trigger a thirty minute ‘discussion’ about why we’re not stopping for ice-cream today.
Since treats are in such high demand I started making these bars. They’re sweet and chocolaty but contain no sugar. They are quick to pull together and E loves to help press and roll the dough. They store well in the fridge and freezer and are easy to eat on the go or at the park!
Time: 30 minutes
Yield: 16 bars or 24 balls
Ingredients:
2 cups dates (softened with 1/4 warm water if old)
2 cups roasted almonds
1/4 cup cocoa powder
1/2 cup coconut flakes plus extra for rolling or pressing
1/2 teaspoon salt
1-2 tablespoons warm water if needed
Steps:
- Roast almonds in 350C oven for 15 minutes
- Spread coconut on baking sheet and toast for 3-5 minutes (until golden)
- Place almonds in food processor and process until fine
- Add remaining ingredients and process until mixture comes together in a ball, if the mixture is not coming together begin adding warm water one teaspoon at a time
- Press mixture into an 8×8 inch pan and cover with 1/4 coconut flakes, then press again with a sheet of parchment until mixture is flat
- OR roll mixture into 24 balls, roll each ball in coconut flakes
- Store in an airtight container in the fridge or freezer
sweet and pea 