I entered my kitchen with the full intention of presenting you with another fall inspired pumpkin treat. Something to the tune of vegan pumpkin snickerdoodles. We went to a pumpkin patch and corn maze last weekend and it made me feel like my blood was pumpkin-spice-positive. Or maybe jack-O-lantern-positive. Or a-for-apple-pie-positive. Okay…I’ll stop.
But then I realized I desperately needed healthy snacks I’d actually eat so that I don’t feel like a rotund pumpkin myself. So we’ll just file these as something I actually eat on the regular and don’t just try to pawn off on friends, family, coworkers, neighbors immediately after photographing.
But before we jump into today’s recipe, and because I’m SURE you’re interested in hearing more about my eating habits… here are a few other things I eat on the regular (and that I’m pretty sure categorize me into the toddler age group or senior citizens)
Cream of Wheat. Yes, I am usually an oatmeal or muesli gal, but every once in a while I crave a hearty bowl of cream of wheat. Preferably topped with maple syrup, pecans and currants. (When I was little, my mom would make me cream of wheat with “ducks” in it – aka ripped up pieces of toast. Wheat on wheat please!) I feel like I may be the only person above the age of 2 and below 60 who even knows what cream of wheat is…let alone enjoys consuming it. I think I just like the texture – probably why I have an affinity for pastina, quinoa, chia pudding and other small/short grained foods.
Peanut butter and jelly sandwiches. Ah, good ol’ PBJ. If I have to pack a lunch, this is my go to. Seriously. I probably eat some form of PBJ everyday, whether its my toast in the morning or my classic sandwich for lunch. It’s also my go to fuel for long runs. NOTHING tastes better than a smushed up PBJ at mile 15. NOTHING.
Cherrios. Can’t get enough Cherrios. I love the OG version, but give a box of Apple Cinnamon Cherrios and I will probably kiss you. I like them with unsweetened almond milk just as well as straight outta the box. True Life: I am a serial cereal killer.
Side bar: I’m sure you’re dying to know how my running has been going. WHOA, wait a second…running?? Who here remembers when I had a blog that was just about running? Back when my life was basically just about running. Ugh. Not a healthy time in my life. Anyways, after almost 2 years of not racing and just running casually, I pulled my watch back out and have started to actually keep track of my mileage. What’s the end goal here? Right now I’m building a healthy, strong base through the fall and then my plan is to train for a spring marathon. I missed my long, slow distance training runs. So they’re coming back into my life in a healthy way, not a I-must-run-all-the-miles-because-I-need-to-get-away sort of way. Capisce?
And without further ado, here are some of my favorite snack bites.
So, I’m going ask you to cut me some slack on the name of these. No, they don’t taste exactly like raw cookie dough. If you want raw cookie dough that is safe to eat (sans eggs) just make my coconut oil chocolate chunk cookies. But if a cookie dough-like snack that will actually fuel your body and not make you feel like a sugar bonk is right around the corner, make these raw cookie dough bites. They’re naturally sweetened with dates, the cashews fill you up and the cacao chunks lend a chocolaty taste without all the sugar of regular chocolate bars. If you prefer a slightly sweeter version, I’d suggest swapping out the 100% cacao for a dark chocolate bar, possibly 70%.
Raw Cookie Dough Bites
12 medjool date, pitted & soaked
2 cups cashews, soaked
1 cup rolled oats
2 teaspoons vanilla extract
4 tablespoons unsweetened almond milk
2 ounces 100% cacao chunks (unsweetened chocolate bar)
pinch of salt
In a food processor, pulse your dates until smooth. Add cashews, oats, salt, vanilla and almond milk and run on high for 30-60 seconds or until smooth. Add chopped cacao chunks and pulse until combined. Using either a 4 tbsp or 1.5 tbsp scoop, scoop dough onto lined baking sheet. I like both sizes, the smaller is nice for a quick pick-me-up anytime and the larger is better for dessert snack. Roll to form smooth balls. Place baking sheet in freezer for 30 minutes or until frozen then transfers to an airtight container. Bites will keep best in the freezer. Enjoy!
You don’t have to soak your dates and cashews, but I find they blend up smoother if they are pre-soaked.
If you prefer an even creamier consistency or your dough just isn’t moving in the blender, add 2 tablespoons of almond milk.
linking up with Spoons.