4 truths for this week:
- It is too hot to be cooking.
- Chocolate cravings are not heat sensitive.
- Savoring something sweet shouldn’t be a hassle or compromise your eating well plan.
- You need to make these Cocoa Bites. They are gluten-free vegan too.
Susquehanna Style Magazine recently asked me to share three gluten free recipes. I didn’t want to talk about a standard muffin, cake or cookie recipe. You can find a great flour alternative at the grocery store to make a gluten-free baked good. Instead, I wanted to show you some real, whole food recipes that are naturally box and gluten-free.
Going gluten-free may be a dietary option for some, but for others it is a necessity. The gluten-free adaptation goes beyond reading labels and asking questions when dining out; it also includes becoming creative in the kitchen. There are now many products on the market to make the adjustment a bit easier. But remember, removing gluten from your diet does not automatically mean you’ll be eating healthy. A gluten-free cookie is still a cookie. In hopes of inspiring you to reach past the brownie mix, I’m sharing the following gluten-free recipe.
You should make these little Cocoa Bites into balls for healthier snacking options or use as a tart crust for a chilled, no-bake pie.
Photo by Donovan Roberts Witmer at Jeremy Hess Studios.
- 2 cups nuts such as walnuts, pecans, almonds or hazelnuts
- 2 cups pitted dates
- ⅓ cup dark cocoa powder, like Hershey's Special Dark, or raw cacao powder
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee or espresso powder
- ¼ teaspoon almond extract
- pinch of salt
- cayenne, cinnamon, orange zest (optional)
- Puree all ingredients in food processor until fine crumbs are formed.
- Form into ½-ounce balls.
- Roll in cocoa powder, nuts or shaved coconut.