Raw Cookie Bites
I am a firm believer in snacks being satisfying without being heavy, nutritious but also super tasty, + maybe most important of all, easy to keep on hand. Especially when you’re newly postpartum (but let’s be honest, just about any time in a parent’s life!), it’s important to keep your blood sugar levels consistent + reach for a snack when you need one instead of neglecting yourself. I admit that I’ve often just cruised through my day, ironically handing out snacks to my children seemingly on the hour, yet ignoring my own hunger cues.
If you happen to be breastfeeding, your eating habits may be all over the place. You may find yourself ravenously hungry just a bit after eating. Or you may find your tummy growling in the middle of the night but not interested in really preparing anything that will take much effort.
These Raw Cookie Bites are really, truly the magic that can help keep you balanced + satisfied. To make them convenient, you can make a big batch of these + freeze them. And to keep them exciting, you can roll them in different toppings (I love cacao, crushed pistachios, or shredded coconut).
My recommendation is to try this recipe when you’re still pregnant (especially if you’re trying to nosh on dates) + play around with different flavor combinations that sound enticing to you. Freeze a batch or two for the week after babe arrives, or better yet, send someone you love this recipe so they can prepare it for you!
Raw Cookie Bites
Ingredients:
1 cup of almonds, walnuts, or other nuts you like (you can also do a combo)
1/2 cup of dates
2 tbsp of nut butter (I like almond)
1/4 cup shredded coconut
4 tbsp ground flax
1/4 cup unsweetened cacao powder
Directions:
Blend up the nuts in your food processor until they are ground finely. Add in the dates + mix again, until it becomes a thick mixture. Then add in the nut butter, coconut, flax, + cacao + mix again. Remove your blade + roll into balls (about 2 tbsp of dough). Roll in desired toppings. To freeze, place on a piece of parchment in the freezer for about an hour, then place in a glass container + freeze. They can also last for about 4-5 days in the fridge.
Recipe adapted from Hormone Intelligence
