If you like to snack and need something quick and grabbable, you will absolutely love these. I readily admit that the raw ingredients aren't cheap -- goji berries and cacao nibs can cost $8-$9 per 4 to 8-ounce bag, and good dates are pricey, too. Keep in mind that although your upfront costs may seem high, individually wrapped bars will cost you much more. You can also swap out the bits for sunflower seeds, pepitas, or other crunchy tidbits of your choosing.
No Bake Nibbly Nibby Nuggets
Nutritional Data per piece
Calories 81
Total Fat 3.5g
Saturated Fat 0.7g
Cholesterol 0mg
Sodium 1mg
Total Carbohydrates 12.2g
Dietary Fiber 1.7g7%
Sugars 8.2g
Protein 1.8g
Makes 30 pieces
1/2 cup old-fashioned oats
12 ounces pitted dates, rough-chopped
1 cup dry roasted, unsalted pistachios
1/2 cup roasted, unsalted cashews
1 tablespoon ground flaxseed
1/2 teaspoon almond extract
2 tablespoons almond milk
1/4 cup goji berries
1/4 cup cacao nibs
Toast the oats in a toaster oven or preheated 350 degree oven until slightly browned, shaking the baking pan once or twice to prevent burning, about 3 to 5 minutes. Allow to cool.
In a food processor, grind the dates, pistachios, cashews, flax, and oats for 30 seconds, or until all ingredients are reduced to a uniform texture. Add the extract and almond milk and pulse in 1 second bursts. Add the goji berries and nibs and pulse about 20 times more, or until tiny colorful bits are evenly distributed throughout the "dough" and no large chunks remain (unless you'd like them there).
Line a baking sheet with wax paper or silpat. Using a small scoop, portion out the dough into 30 mounds. With slightly wet hands (to prevent sticking), carefully press each mound into a nugget. Set on the prepared sheet and refrigerate at least 1 hour, covered lightly with plastic wrap. The longer you chill them, the firmer they'll be, but they'll never become hard. Store in the refrigerator, or freeze until solid and then transfer to a zip-top freezer bag.
Cook's Note: I buy my dates at a Middle Eastern grocery, where they cost less than half the price than the natural foods store.
No Bake Nibbly Nibby Nuggets
Nutritional Data per piece
Calories 81
Total Fat 3.5g
Saturated Fat 0.7g
Cholesterol 0mg
Sodium 1mg
Total Carbohydrates 12.2g
Dietary Fiber 1.7g7%
Sugars 8.2g
Protein 1.8g
Makes 30 pieces
1/2 cup old-fashioned oats
12 ounces pitted dates, rough-chopped
1 cup dry roasted, unsalted pistachios
1/2 cup roasted, unsalted cashews
1 tablespoon ground flaxseed
1/2 teaspoon almond extract
2 tablespoons almond milk
1/4 cup goji berries
1/4 cup cacao nibs
Toast the oats in a toaster oven or preheated 350 degree oven until slightly browned, shaking the baking pan once or twice to prevent burning, about 3 to 5 minutes. Allow to cool.
In a food processor, grind the dates, pistachios, cashews, flax, and oats for 30 seconds, or until all ingredients are reduced to a uniform texture. Add the extract and almond milk and pulse in 1 second bursts. Add the goji berries and nibs and pulse about 20 times more, or until tiny colorful bits are evenly distributed throughout the "dough" and no large chunks remain (unless you'd like them there).
Line a baking sheet with wax paper or silpat. Using a small scoop, portion out the dough into 30 mounds. With slightly wet hands (to prevent sticking), carefully press each mound into a nugget. Set on the prepared sheet and refrigerate at least 1 hour, covered lightly with plastic wrap. The longer you chill them, the firmer they'll be, but they'll never become hard. Store in the refrigerator, or freeze until solid and then transfer to a zip-top freezer bag.
Cook's Note: I buy my dates at a Middle Eastern grocery, where they cost less than half the price than the natural foods store.
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