Chocolate Nut Butter Bites

nut butter bites

Miss Libby is at an age where she like to be in the middle of whatever I’m doing.  Unless she is able to watch cartoons.  If cartoons are an option, then there’s no question that they win every time.

Having a “helper” in the kitchen is easier now that we have a bigger kitchen but it’s still an exercise in patience for me.  While I love pulling Libby into the process of taking a bunch of different ingredients and turning them into a finished product, I get twitchy watching anybody in my kitchen doing things differently than I would.  I do a lot of tongue biting and counting to ten and, in the end, everything (usually) comes out fine.

So far her involvement is limited to mixing, stirring, pressing the button on the food processor, cracking eggs, and scooping dough.  And to keep the voice in my head from throwing a hissy fit over the way her things look, I “sometimes” prep/shape/scoop most of the recipe and then let her have her way with the rest.  See that tray of nut butter bites in the background behind Libby?  I did those before handing the scoop over to Little Miss.  Her results were…shall we say….less consistent than mine.  And. That’s. Ok. Especially when my helper that day is Snow White.

Now if only she could do that trick where the animals come and make the house all tidy.  Then maybe I could sit and watch cartoons with her instead of doing dishes.

Chocolate Nut Butter Bites

Adapted from Love and Lemons

BAH Note:  I was tempted to omit the flaxseed because I had such a struggle finding it in a store.  Glad that I didn’t since is acts as a binder (in lieu of egg) and allows this to be a completely no bake recipe.  Do yourself a favor and just double the recipe below from the get go.

  • 1 cup old fashioned oats
  • 1 tablespoon ground flaxseed + 3 tablespoons water
  • ¼ cup nut butter of choice (I use cashew butter)
  • 2 tablespoons agave nectar or maple syrup
  • 3 pitted Medjool dates
  • 2 tablespoons coconut oil
  • 1/4 teaspoon kosher salt
  • ½ cup unsweetened coconut
  • 1/3 cup chocolate chips

Toast the oats on the stovetop over low heat until they begin to smell nutty.

Combine the flaxseed and water in a small bowl and set aside to thicken.

Pulse the nut butter, agave nectar/maple syrup, dates, coconut oil, and salt in a food processor until combined.  Add the thickened flaxseed and process until smooth.

Add the oats and coconut and pulse until evenly combined.  Add the chocolate chips and process until the mixture begins to pull away from the side of the food processor into a chocolatey ball.

Use a small ice cream scooper to portion the mixture into individual bites onto a sheet pan lined with parchment.  Place in the fridge to chill before transferring to an airtight container and storing in the freezer.

{printable recipe}

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Cocoa Crunch

My childhood is filled with memories of breakfast cereal.  Supposedly, as a toddler I enjoyed an entire box of BooBerry all by myself.  I was there and yet I don’t know if this is a tall tale my family liked to tell or if it really happened.  But in the absence of anything to indicate otherwise, I’m going to accept it as the truth.

Also truth is the abundance of sugar in nearly every box of cereal that came into our house.  Frosted Flakes?  Says it right in the name.  Cap’n Crunch?  Sounds wholesome enough.  Those sharp cornered nuggets cut the inside of my mouth…every.single.time…but I didn’t care.  I was loyal to the Cap’n and his sugary cargo.  Crunch Berries.  Peanut Butter Crunch.  The sweeter the better.

The one exception was Rice Krispies.  I’m not sure how they continually snuck into the rotation.  Or course, spoonfuls of sugar sprinkled on top of them negated their “healthy” status.  It didn’t really do much for the cereal.  But man, it did wonders for the milk.

As an adult, my taste in cereal has gotten a little more sophisticated.  Homemade granola tops my list.  But you’ll also find me putting Cheerios, Chex, and the occasional box of Frosted Mini Wheats into my grocery cart.  Sure, I could revive my past relationship with Tony the Tiger but I suspect that I would scarcely recognize him today.  My memory of those frosted flakes has softened with age and some things are simply best left in the past.

This doesn’t mean that I have banished sweetened cereals from Miss Libby’s childhood.  I just keep a tighter rein on them.  Often those Cheerios in my cart are of the Honey Nut variety…in part because I’m not buying separate cereal for The Mistah and The Miss and that’s one they will both eat.  And when we go on vacation, Libby is allowed to choose her own box of cereal at the grocery store.  She can eat as much as she likes but at the end of our trip whatever is left does not get packed up in the car to come home with us.

And on rare occasions, I bust out a few simple ingredients and concoct a grown up version of a cereal that young me would have definitely enjoyed.  I hide it so that it doesn’t get gobbled up quicker than you can say snap, crackle, pop.  And I’m ok with that.  Because out of sight is less likely to result in me eating a whole batch of it by myself…..see reference to the BooBerry incident above.

Cocoa Crunch

Adapted from Alexandra’s Kitchen

BAH Note:  Like many of the recipes that have found their way into my world, I spotted this on Alexandra’s blog.  My note on the page I printed out simply said HELLS YEAH.  And I always make a double batch.  Take that as you will.

  • 1 ½ cups rolled oats
  • 2 cups crispy rice cereal
  • ½ cup unsweetened coconut
  • 3 tablespoons cocoa
  • ½ teaspoon salt
  • 3 tablespoons vegetable oil (coconut oil if you’re feeling fancy)
  • 1.5 ounce 60% dark chocolate chips
  • ½ cup agave nectar, maple syrup, or golden syrup (not corn syrup)

Set the oven to 275 degrees and line a sheet pan with parchment.

In a large bowl, mix together the oats, rice cereal, coconut, cocoa, and salt.

Heat the oil and chocolate in the microwave in 30 second pulses until the chocolate has melted.  Stir to fully combine the oil and chocolate.  Add the liquid sweetener to the melted mixture then pour into the dry ingredients and stir to mix well.

Spread in an even layer on the baking sheet and bake for 25 to 30 minutes.  Cool completely before storing in an airtight container.

{printable recipe}