Holiday Superfood Treats
In the Midwest, the holidays are a generous time. We leave all the tricks behind in October, and the winter months are filled with treats, treats and more treats. Afterall, what better way to spend a frigid winter night than baking up all the family cookie recipes? We tuck them into cheerful bags and tins and bring them with us to the neighbor’s, the potluck and the church coffee — and then we bring all the cookies our neighbors give us to work because, oh my goodness, who can eat all those sweets?
These Superfood Treats will make an amazing addition to your cookie rotation. First of all, they’re no-bake, so you can get them rolled out while the thumbprints and whatnot are in the oven. Second, they’re pretty darn healthy, so you can feel great about eating them — and sharing them. And most importantly, they’re scrumptious: this is the treat your friends and family will take to work because it’s the sweet little bite of energy they crave in the afternoon.
Basically, we whirl together Medjool dates and honey to create a sticky-sweet binder, and then add in all the goodies: seeds, oats, pistachios, white chocolate and dried cranberries. All of that gets rolled in a ball and drizzled with chocolate — they look beautiful, and they taste like a decadently chewy, white chocolate-forward granola bar. Go ahead and eat three, they’re packed with superfoods.
Preparation time: 35 to 40 minutes
1 cup Medjool dates, pitted
2 tablespoons L&B Pure Honey
2 tablespoons water
1 tablespoon L&B Organic Chia Seeds
1 tablespoon flax meal
¼ teaspoon sea salt
1 ½ cups oats
1 cup L&B Raw Pistachio Kernels, coarsely chopped
⅓ cup white chocolate chips
¼ cup L&B Organic Dried Cranberries
1 cup dark chocolate
1 tablespoon organic extra virgin olive oil
- In a food processor, combine the Medjool dates, honey and water. Pulse, scraping down the sides, until creamy.
- In large bowl, combine the chia, flax meal, salt, oats, pistachios and white chocolate chips and stir to combine well.
- Add the date mixture, and use your hands to combine the ingredients until they form a sticky dough.
- Using your hands again, roll 2 tablespoons of dough into a ball, and place it on a parchment-lined baking pan. Repeat until all the dough is rolled. Set aside.
- In a double boiler, combine the chocolate and olive oil over medium heat, stirring until smooth and creamy.
- Drizzled melted chocolate over the top of the balls, or if you prefer, dip the balls in the chocolate.
- Optional: Top each ball with chopped pistachios or chia seeds. The balls will keep for up to 6 weeks in an airtight container in the fridge.
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy — and help you live a balanced life. If you love it, check out the entire Nourish collection!