Anyone who knows me can confirm what a sweet tooth I have. I love chocolate, cakes and sweets more than is socially acceptable – when I was six I asked my mother not to bother with the sponge for my birthday cake as I liked the on top and in the middle bits far more. I quite literally asked for a mound of chocolate icing for my birthday. Sadly these sorts of treats aren’t good for you, something I have grown to accept since my six year old affinity with Augustus Gloop. However, my sweet tooth has not diminished at all. There are a lot of healthy alternatives on the market, such as Bounce Balls and Trek bars. The issue is I just don’t know what’s in these ‘healthy’ alternatives. They may be filled with nothing but rainbows and sunshine, but they also might be filled with a few less natural things. I don’t want to be evangelical about it as I’m hardly a clean eater, but if I’m going to have a naughty treat I want it in all it’s Snickers, Haribo and Ben and Jerry’s glory, not masquerading as being good for you.
This has led me to making my own healthy treats. I love the raw bars and bites of Deliciously Ella, Madeleine Shaw and Honestly Healthy and have been making them for a while now. However, I was craving something more coconutty and flapjack like than anything I’ve previously made, so decided to be brave and have a go at coming up with a recipe myself. These are the result of that experiment and I really like them.
They’re as soft as a flapjack with a sweet coconut-based flavour, but thanks to the nuts and oats they’re also melt in your mouth delicious and packed with protein and fibre. They’re perfect in a lunchbox, for a quick fix before a workout or for a mid afternoon slump. These beauties are also free of refined sugar, gluten and dairy.
1.5 cups of dessicated coconut (plus more for decorating)
1.5 cups of macadamia nuts
2 tbsp of cashew butter
1 tbsp of coconut oil
6 medjool dates
1 cup of gluten free oats
Optional: 1 tbsp of maca
1. Simply blend your dessicated coconut and macadamia nuts into a fine powder in your food processor
2. Add in the cashew butter, oil and dates and blend again until you have a smooth syrupy mixture and maca if using
3. Stir in your oats
4. Press this mixture into a baking tray and decorate with more dessicated coconut
5. Place this in the freezer to firm up for a few hours and then keep in the fridge until you’re ready.
6. Enjoy! x