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
- 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?