It’s Sunday afternoon, so I hope you’ve been enjoying your weekend! Mine has consisted of a Friday night pizza date in, and a Saturday football game at Georgia Tech. Today and Saturday have been unseasonably cool for Georgia, giving us a preview of the fall season that’s coming.
While grocery shopping at Sprouts this morning, I was tantalized by a display pumpkin-themed goodies. Pumpkin spice popcorn, pumpkin butter, pumpkin vinaigrette, pumpkin seeds… The whole nine yards!
A combo of the crisp weather and the grocery store pumpkin party got me craving fall, so when I headed down the nut butter isle to pick up some Wild Friends Vanilla Espresso Almond Butter, a jar of Wild Friends Sesame Cranberry Peanut Butter mysteriously ended up in my cart…
This nut butter has always tasted like fall to me, so I can’t wait to add it to some pumpkin oatmeal or healthy pumpkin muffins in the months to come.
After lunch this afternoon, I wanted to whip up a healthy “bite” to have on hand to toss into lunches or snack on throughout the week. I browsed a few blogs and Pinterest for some recipes, and ended up creating a hybrid of a few.
Coconut Chip Cookie Dough Bites
- 2/3 cup raw cashews
- 1/4 cup creamy almond butter
- Heaping 1/4 cup unsweetened shredded coconut
- 2 pitted mejool dates
- A splash of almond milk
- 3 tablespoons of cacao nibs
To make, simply combine all ingredients into a blender or food processor and blend until a “dough” forms. I put mine in my Vitamix and had some dough ready in under a minute.
Once the dough has been formed, simply use your hands and roll it into bite sized balls!
Voila! These little bites taste like coconut chocolate chip cookie dough, without all the processed sugar and raw eggs.
These are subtly sweet from the dates and unsweetened coconut, and would be great as a healthy post-lunch dessert, or a sweet afternoon snack.