Just Sweet Enough

14 Mon, 2011 § 8 Comments

Sugar is sneaky.

It appears sweet & harmless.  A little here; a little there…it won’t hurt.

If you know me at all by now, you know I am pretty strict about avoiding refined sugar.  Recently it has been creeping in though, initially in one of my favorite dark chocolate bars with sea salt [thank you, Dave for tempting me with a 12-pack – oh yeah, those babies are gone ;)].  Honestly, I do not fret this too much.  Dark chocolate is generally lower in sugar than many other sweets.  A small piece may even be good for those daily indulgences which I am a fan of, though I do prefer raw chocolate sweetened with agave – [but who wants to spend $6 for a chocolate bar every time?!].

My cravings have become a bit more of the addicted nature though – when you crave it first thing in the morning, it is likely due to a sugar crash – & I have found it more difficult than usual to turn down offered sweets.  I have even reached for Dave’s sour licorice straws, which are SWEET!  [Normally much sweeter than I can handle.]

Sugar makes me feel lousy, so I want to nip it in the bud before it really takes hold.  Rather than sticking myself in a NO SUGAR mindset, because restrictive mentalities have a tendency to harbor negative connotations, I have decided to focus on the positive.  I can indulge daily — the type of indulgences I enjoy & feel good about eating.  By allowing myself a modest, healthy & delicious indulgence every day, I do not feel restricted, can look forward to it & not feel the need to binge.

Saturday, I perused the aisles of New Frontiers looking for cookies, chocolate…something I would feel ok about putting in my body & still leave me satisfied.  Unless I wanted to splurge on my favorite raw cookies, nothing was fitting the bill that day.  I grabbed a few bulk ingredients [which saved us some spending $$] & opted to throw something together at home.

The beauty of this is I simply started throwing ingredients into the food processor while dinner cooked & adjusted it to suit my taste.  This is on the LIGHTER side of sweet, so feel free to add maple, agave – whatever sweetener you feel good about eating.

These tasty treats hit the spot for me.

Carrot Cake Crispies

  • 2 medjool dates, pits removed

Chop in food processor & add remaining ingredients.

  • 1/2 cup oats
  • 1/2 cup crispy rice cereal
  • ample sprinkling of cinnamon
  • dash of ginger
  • dash of cardamom

Pulse to combine before adding final ingredients.

  • 2 T shredded coconut
  • 2 carrots, shredded
  • 1 T coconut oil, melted
  • 1 T tahini

Pulse until just combined.  Press into a parchment-lined dish & put in freezer until set, 10 minutes – 1 hour.  Remove from freezer & cut into 1-inch squares.  This made about 12 squares.  I like that they did not freeze solid — they were still soft with just enough crunch.  I think I will leave them in the fridge after they set up though to keep them on the softer side.

These little crispies are full of simple, clean ingredients — I was actually surprised they turned out so well — they are a perfect, light treat & would be amazing with a coconut icing.  Now that I know how simple [a.k.a. not scary] it is to toss this stuff in & process, I’m excited to explore other flavors & make crispies often.


What kind of sweet tooth do you have?  Do you like sweet sweet or just sweet enough?

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§ 8 Responses to Just Sweet Enough

  • Julia says:

    These sound delicious and they’re pretty! I’ve been trying to cut back on sugar (completely eliminating candy – because it is just so bad for me – although I don’t count dark chocolate as candy) and trying to cut back on other sweets. Anyways, I appreciate the recipe for a healthy sweet treat.

    • Allie Finch says:

      Thank you — I like how they turned out & look. 🙂 Oh no, don’t cut out dark chocolate 😉 Just find a good quality one or create your own by melting baker’s chocolate with whatever sweetener you would rather have over sugar! I’m actually thinking of splurging for cacao butter so I can make my own raw chocolate.

  • Thanks Allie, I just saw another great whole food rice crispie recipe and decided to make these, now I’ll combine the two! I love the idea of adding carrots (of course 🙂 ).

    • Allie Finch says:

      ooh, that’s great — you should link the other recipe & be sure to post yours so I have more ideas! I was craving carrot cake after I saw a raw one at New Frontiers…I didn’t want to shell out $5 for a tiny piece though & thought this might fill the craving. It did. 🙂

  • kristastes says:

    SUCH a great idea and ingredient list. YUM!

  • Natalie says:

    Yum! This would be a great to-go breakfast. I think I would use almond butter for a little added sweetness. These are going on my “to-make” list 🙂 You’re so creative…and wonderful!!!

    • Allie says:

      Ooh, yes, we should have this for breakfast! Of course!! I also thought almond butter would be a good addition, though I think almond butter is a good addition on most things — any nut butter really — it’s sort of a problem. 😛 I was determined to make these without it this time. But that was this time. 😉
      Thank you for the generous compliments. [I’m blushing]

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