|Posted by Trish on January 12, 2013 at 5:55 PM|
So I'm still on this clean streak. I stumbled onto this No-Bake Trail Mix Cookie.
It's sugar-free, gluten-free, and vegan-friendly (aka also dairy-free). So I admit that I was pretty skeptical about it being yummy. But at this point, we sometimes really need to take the edge off the sugar craving. So I decided to give it a try.
I subbed madjool dates for raisins. I'm not a huge fan of raisins. And unfortunately nuts are not accepted on the top 2 tiers for the Michi's ladder, so I just added more coconut flakes.
Result: I really liked these. I actually popped half of one into J's mouth. His response was, "WHAT IS THAT???? IS IT HEALTHY??" He really liked it. I didn't miss the nuts because the figs have these tiny round seeds that added enough crunch. And I'm really glad I used madjool dates because they added a caramel sweetness.
But the one thing I need to disclose is that you CANNOT expect these to taste or feel like chocolate chip cookies. They are more like fresh granola bars?? They taste amazing and are good for you. But they are still an indulgent because they are still high in calories. It's about 75 calories per "cookie".
Here's a few tips if you decide to sub out the raisins for the madjool dates too:
1. Process the dates seperately from the figs. I used my magic bullet and had a terrible time with it. Not that my magic bullet lacked any power, but it created the sticky paste (as it was suppose to) on the sides of the bullet and pieces of figs constantly got caught on the sides.
2. If you are interested in using madjool dates, they are now sold everywhere. I got mine from costco. There's a giant pit in the middle of each date that you need to remove before processing.
3. Add more water as needed, a tablespoon at a time to get the paste smoother and easier to work with.
4. Chill the "cookies" for a few hours before eating. It made the texture a lot better.
So check out the link above for the original recipe from "The Fit Cookie". Below is the recipe with my modified changes:
1/2 c dried figs
1/2 c madjool dates (remove pits before putting them into the food processor)
1/4 c cooked quinoa
1/4 c + 2tbs unsweetened shredded coconut
1/4 c unsweetened shredded coconut for coating
1. In a food processor, process the figs and dates (separately) into a thick paste. Add water (1 tbs at a time) to make it easier and smoother as needed. Becareful!! The paste should NOT be runny. It should hold together into a ball. Think fruit preserve consistency.
2. Add the purees, the 1/4 c + 2 tbs coconut, and the quinoa. Mix together well with a spoon. Try to shape the "dough" into balls. If it doesn't hold it's shape well, add a little more quinoa or coconut. Becareful not to go too far or it will fall apart.
3. Drop each ball into the remaining coconut to cover each ball. Squish into cookie shapes if desired.
4. Refridgerate for at least an hour before eating. Store in fridge covered.