Time is a fickle bitch and I swear every week I end up with less and less of it.
I know I kind of fell of the face of the planet for a couple months but I’m back, I swear. Sometimes it feels like managing my disease is a full time job on top of my full time job. Sitting down to write about it some days is just too much. But after a handful of appointments and some readjusting Im back in the swing of things and my symptoms are starting to subside once again. Which leaves me a little more energetic, enthusiastic and able to focus on other things I love, like writing.
Moving forward I hope to write a little more about all the different topics related to living with endometriosis and focus a little less on the clean, yummy food I shove down my face every day : ) Although, I promise there will still be plenty of food related posts and new recipes starting with tonight’s recipe for the week: home made Dark Chocolate Coconut LARABARS!!! YAY!!!
These freaking things have become my life raft, I swear. I know so many fitness nerds and clean eaters who get to satisfy their sweet tooth here and there with their guilty pleasure of choice but the whole no-gluten, no dairy, no soy thing really puts a damper on ones ability to satiate cravings easily. Larabars are my guilty pleasure of choice, primarily the coconut crème pie or the chocolate peanut butter. I always have some on hand at the office or at home in case I have a killer craving.
So the other night I was sitting here thinking “I wish they had a Dark Chocolate Coconut Crème bar”. As it turns out, they do! But I cant find anywhere for the life of me. Not to mention the damn things are so expensive. You look at the package for larabars and its simple ingredients I have in my house. So I got to thinking it was time to start making my own, experimenting with different flavors and save a little money to boot.
Prep Time: 15 mins
What You Need:
1 Cup packed pitted soft whole dates (Fred Meyer now sells large boxes at a pretty inexpensive rate! I paid $2.99 for a box that has about 2 cups in it)
1 Cup Warm Water
1 Cup Raw Cashews (I get mine at Tacoma Boys but you can find them at nearly any grocery store in the bulk isle)
1/4 Cup Unsweetened Coconut Flakes ( I suggest Bob’s Red Mill)
3 Tablespoons Enjoy Life Chocolate Chips ( I prefer to use these because they are gluten, dairy and soy free. But if you don’t have sensitivities any brand will do just fine)
1 Tablespoon Baking Cocoa (I use Equal Exchange brand which can be found at Marlene’s or any local health food store)
Start by removing pits from dates and place in a small bowl. Cover with warm/hot water and let sit 5-10 minutes. Dates are pretty soft to begin with but you want them a little more maliable for blending.
In the mean time, put cashews in food processor and pulse for 1 minute. Add the rest of the ingredients one by one except for chocolate chips.
When dates are finished soaking, drain and try off lightly with a paper towel. Add dates to food processor and pulse until well blended. The mixture should be thick like chocolate chip cookie dough. Once blended, remove dough from the food processor and place in a small bowl. Fold in chocolate chips.
Cover the bottom of an 8×8 pan with parchment paper or plastic wrap. Press dough into pan evenly and cover. Place in refrigerator for 30 minutes to an hour. Once set, remove the mix from pan and section off into desired portions using a smooth knife.
I like to wrap each one individually in suran wrap for easy grab and go snacking.
The bars will last:
3 days out of the fridge
3 weeks in the fridge
6 months in the freezer (if you choose to freeze, store them individually wrapped and inside an airtight container. Make sure to remove from freezer at least 1 hour before you eat them)
Voila!!! You now have home made Larabars. I would love love love to start making different versions of these so if you have any suggestions or requests feel free to leave me a comment : )