Ohio State and University of Arizona are his top two favs. So when they played each other this year it was hard to decide who to cheer for. Zach has taught me to love the Buckeyes but I am a Wildcat fan at heart.
I didn't dare truly choose who to root for though, so I just make the game snacks and create Sweet Sixteen brackets on our wall.
A new healthy snack I found and recreated this week came from Lindsay over at Eat 80/20. I love her creative, healthy recipes like her Double Chocolate Faux Dough Bites .
This week's recipe is an Almond Joy remix of her Faux Dough Bites.
I have a slight obsession with sweets so when a yummy sweet is healthy, you can bet I am gonna make a ton! Remember our homemade almond milk? The leftover ground almonds and the almond milk are used in this recipe. See now you have even more of a reason to make homemade almond milk.
With coconut inside and coconut outside these bites are good for a snack....breakfast....lunch....dinner....dessert. I think the real question is when isn't a good time for Almond Joy Faux Dough Bites?
With a snack this easy to make there is no reason you can't have a healthy chocolatey snack waiting for you in your fridge, trust me, you will thank me with every bite you take.
Almond Joy Faux Dough Bites
Inspired by Eat 80/20
8 oz No Sugar Added Prunes
4 Tbsp Ground Almonds (from homemade almond milk recipe)
1/2 cup Rolled Oats
1 Tbsp Unsweetened Cocoa Powder
3 Tbsp Dark Chocolate Chips, chopped
1 Tbsp Honey
3/4 Sweetened Shredded Coconut
2 tsp Coconut Oil
1 Tbsp Homemade Almond Milk
Toast about half of the coconut, either in a skillet on the stove or in the oven at 350. Watch carefully, coconut goes from white to black very quickly. Place prunes and ground almonds in a food processor and chop finely. Add oats, cocoa, chocolate chips, honey, 2 T toasted coconut, and 2 T untoasted coconut. Puree ingredients. Add coconut oil and almond milk, puree together until just mixed. Make sure that all ingredients are evenly combined.
Put remaining coconut (toasted and untoasted) on a plate. Spoon out 2 Tbsp mixture out of the processor and roll in your hands to form a tight ball. Repeat with remaining mixture to form 15-16 balls. Roll each ball in the coconut. Cover and refrigerate for storage. They taste best when they have been in the fridge for a few hours and the flavors have blended together.