High Protein Treats

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Winter solstice is here. It’s often a time that feels full and busy, yet the season is calling us to rest and unwind. We can take ease in the long, dark nights and know that light and added activity will soon return.

Our family enjoys preparing treats to share with others as a way of abiding by the spirit of generosity and offering sweetness. It’s great to combine protein with sweets in order to maintain blood sugar balance and prevent insulin resistance. Try these recipes and see what you think.


DATE CHOCOLATE BALLS

You will need:

  • 1/2 cup cocoa powder

  • 3 tablespoons coconut oil

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon cardamom

  • 1 cup finely shredded unsweetened coconut

  • 10 fresh dates

  • 1/4 cup of your favorite nut/seed butter

Add cocoa powder, vanilla and coconut oil to a small metal mixing bowl. Place the bowl on top of a pot filled 2 inches with water. Heat the pot with the bowl on top of it to melt the cocoa and coconut oil. Stir frequently.

Remove pits from the dates and put them in a food processor with all the other ingredients EXCEPT the shredded coconut.

Add cocoa coconut mixture to the food processor. Blend until smooth.

Put shredded coconut on a plate. Pull out spoonfuls of mixture and toss them in the shredded coconut.

Put parchment paper on a plate and place the finished balls on the paper. Refrigerate for an hour before eating.


SNICKERDOODLES

You will need:

  • 1/3 cup coconut oil, softened

  • 1/4 cup of your favorite nut or seed butter

  • 1/4 cup coconut sugar

  • 2 tablespoons flaxseed meal

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking powder

  • 1/2 teaspoon cinnamon

  • 1/4 tsp sea salt

  • 3/4 cup arrowroot powder

  • 1 cup almond flour

  • 1/2 cup tapioca flour

Preheat oven to 350 degrees.

Oil a baking sheet with sunflower or coconut oil.

Mix all ingredients together in the order listed.

Scoop out in heaping spoonfuls and shape batter into a ball between your palms. Place each ball on the baking sheet. Flatten them with the back of the spoon.

Bake for 15 minutes or until edges barely start to crack.


HOME-MADE SALTED ALMOND CHOCOLATE

You will need:

1/2 cup coconut oil

1/4 cup maple syrup

1 cup cocoa powder

1 teaspoon vanilla extract

1/2 cup roasted almonds

1/4 teaspoon flaked sea salt (like Maldon)

Place all ingredients except almonds and salt in a small metal mixing bowl. Fill a small pot with 2 inches of water and place on the stovetop. Put mixing bowl on top of pot to create a double boiler. Stir frequently until all ingredients are melted and well incorporated.

Taste for sweetness. Add more maple syrup if you like.

Mix in almonds.

Place a piece of parchment paper on a baking sheet. Pour chocolate almond mixture on the parchment paper. Sprinkle salt over the surface.

Refrigerate for about an hour or until it is hardened. Cut into pieces and store in a glass container for up to a week. Keep refrigerated if it gets too soft (depending on the temperature of your house).

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