Things have been a little quiet in the Sweet Precision kitchen lately. Don’t worry, I haven’t disappeared. And I actually HAVE been baking things. I’ve just been a little remiss when it comes to snapping some pictures and coming up with inspiration for a post. So instead of coming up with something witty to write about, I thought I’d just tell you how we’ve all been doing over the past month!
Life has been unexpectedly relaxing in Ann Arbor as we’ve headed into summer. Matt finished up his third year of school and is now beginning to study for his preliminary exam which he will take in August. One look at the list of books he is required to read has me thankful that my summer reading list only includes this and this. I had a quick trip to Minnesota to see a friend graduate as a Physician Assistant and to celebrate Mother’s Day. We then got to entertain when my college roomie visited Ann Arbor for a long weekend. Maya has been taking obedience classes (with limited success) and much amusement on our part. And now that it’s June,
we Matt can plant the seedlings in our his garden. So that’s a run-down of what we’ve been up to over the past month!
Now onto the baking side of things…
Today, I wanted to share a no-bake recipe with you because as summer heats up, I find myself wanting to use my oven less and less. These granola bites are incredibly versatile and you can tailor them to include whatever strikes your fancy. I think they’re a great snack to keep in the refrigerator for those moments when you need a little treat. They’re like a homemade granola bar, but have the bonus of coming in a portion-controlled, bite size piece.
Dark Chocolate and Date Granola Bites
Servings: 24 • Size: 1 inch balls • Calories: 106.0 • Fat: 4.0 g • Carbs: 19.0 g • Fiber: 1.0 g • Protein: 1.0 g • Sugar: 15.0 g • Sodium: 1.0 mg
1 cup chopped dates
1/2 cup honey
1 1/2 cups dry old-fashioned oats
4 ounces unsalted cashews (chopped)
4 ounces mini dark chocolate chips
On a cutting board, roughly chop the cashews and set aside. Combine the dates and honey in a food processor, and pulse until smooth and combined. Transfer the mixture to a large bowl, and stir in the oats, cashews, and dark chocolate chips until evenly combined. Cover and refrigerate for at least 30 minutes.
Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls. Store covered in the refrigerator for up to 2 weeks.
Heather’s Helpful Hints
Dates are a great alternative for sugar in certain recipes. With a subtle sweetness, they can be perfect for brownie batter or the base of homemade granola bars. Substitute two-thirds cup for one cup of regular sugar.