Ah, summertime – the weather is beautiful, the kids are out of school, and fun in the sun is the name of the game. But with all the fun, free time, summer can also be hard for us moms trying to keep our kids eating healthy. Sometimes the break from school just turns into one long holiday of eating less healthy options – hot dogs, hamburgers, ice cream, soda – until your kiddos are left jacked up on sugar, experiencing frequent bellyaches, having meltdowns from sugar crashes, and more. What’s a healthy mom to do?
As working moms in the wellness industry, we know how important it is to keep your kids eating healthy without depriving them of all the fun they see their friends having. So we go for a happy medium: healthy sweet treats! And this recipe is one of our all-time favorites.
Our Chewy Dark Chocolate Cookie Bites are the perfect balance between sweet treat and healthy snack. They’re sweetened with monkfruit, a natural sugar substitute that won’t spike your blood sugar, therefore avoiding the dreaded sugar crash. Plus, they’re high in protein from the chickpeas and almond butter, giving your little ones sustained energy for long days of playing outside.
Bring these to your next outdoor party or potluck for a kid-tested and approved snack all your guests (even the adults!) will rave about.
Since we keep chocolate off our plates during the cleanse, this is a treat you can enjoy during your 80:20 eating plan. To join our 80:20 Lifestyle Program, click here.
Do you have a favorite summer or sweet treat you’d like us to give a conscious makeover? Let us know in the comments below!
With love and chocolate cookie bites,
Jo & Jules
Chewy Dark Chocolate Cookie Bites
Yield: 20-24 small cookies
- 1 ½ cups chickpeas, canned, drained (will take slightly more than one 15.5oz can)
- ½ cup almond butter
- ¼ cup Lakanto Monkfruit Sweetener
- 1 TB. olive oil or coconut oil
- 1 tsp. baking powder
- 2 tsp. vanilla
- 2/3 cup Enjoy Life Semi-sweet Chocolate Mini Chips
- Sea salt to taste
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with olive oil. Place chickpeas on a cloth towel. Pat them dry then place in a food processor fitted with an S blade, pulse until the “dough” is smooth. Add in almond butter, Lankanto sweetener, olive oil, baking powder, vanilla, salt and blend. Pour cookie dough into a medium bowl. Fold in chocolate chips. On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size. Bake for 15 minutes. Eat warm and enjoy!