Sweets for the Sweet
Here is a recipe that is healthy and tasty too. It comes from a blogger who I follow.
Beauty Beyond Bones shares her experience as a survivor of anorexia and uses her brokenness and redemption through the Lord to help others find encouragement, healing, comfort, and support. She covers everything from her journey, her singleness, culinary skills, politics to life as a young Christian women living in New York. Whether you or a loved one is suffering from an eating disorder or you just want to read someone who expresses themselves well check out her website at BeautyBeyondBones,com.
CARMEL APPLE BARS by Beauty Beyond Bones
Here’s What You Need: (Makes 12 bars)
20 dates, pitted
1/4 cup almond butter
1/2 cup + 8 raw cashews (divided)
1/4 cup + 1/4 cup raw almonds (divided)
2 cups baked apple chips (divided)
2 tsp ground cinnamon
2 healthy pinches of salt
1 tsp vanilla extract
Optional Drizzle: (SCD and Paleo: omit)
1/4 cup white chocolate chips
1/4 cup semi-sweet chocolate chips
1/2 tsp coconut oil, divided
Good Chef’s Knife
Square brownie pan
Pyrex measuring cup
Throw your dates, almond butter, 1/2 cup cashews, 1/4 cup almonds, 1 cup baked apple chips, cinnamon, salt and vanilla into the food processor. Process until it resembles wet sand, and is starting to clump together.
Then, add your remaining apple chips and 1/8 cup of the almonds to the food processor, and process for a few more seconds.
Line your brownie pan with parchment paper. You’ll want it to go up over the sides so you can easily pull out the bars from the pan.
Then, pour all of your dough from the food processor into the lined brownie pan.
Then, take another sheet of parchment paper and place it on top of the dough. Then, with your hands (on top of the parchment), smoosh the dough to the corners of the pan, creating an even layer of dough.
Then, with your remaining 8 cashews and 1/8 cup of almonds, chop or break them up with your hands. Remove the top parchment paper, and place them evenly on the flattened dough. Then, return the parchment paper to the top, and with your hands, smoosh them into the dough. (This creates a nice texture surprise in the bars).
Pop the dough in the fridge to chill.
To prepare your drizzle, melt your baking chips + 1/4 tsp coconut oil in a microwave safe dish or pyrex. Microwave at 30 second intervals, stirring frequently. Then, once it is all drizzly, with a fork, drizzle over your bars, as much or as little as you’d like!
Return to the fridge to cool, for either 2 hours, or overnight.
Then, with a sharp knife, cut into 12 bars. Wrap each individually in parchment paper, and store in the refrigerator in a closed container for up to 3 weeks.
So give these a try – they are the easiest thing you will ever make — and the pay off is next level!!
**Another option, is instead of making these into bars, you can roll them into little balls, and drizzle or dip those in chocolate. Then they’re more of a little cookie or a bite!