One of my goals of 2013 was to include more healthy recipes on the blog this year. Although I haven’t been posting my meals on the blog, going vegan in February has definitely helped me to eat healthier. The intent of my goal was to bake healthier too.
To me baking healthier isn’t about reducing butter and sugar per se, it’s more of a diversification of what I considered a dessert or sweet snack. These bites are a perfect example of that. They were great to grab after work or while traveling as a satisfying treat without much guilt. It’s hard to go wrong with creamy peanut butter, dates, oats, and mini chocolate chips.
This past weekend I traveled to San Antonio with Jackie for the NSTA annual conference. For those of you not in the know, that’s the National Association of Science Teachers. As you can imagine, only the coolest of the cool are invited! We had a great time learning about the new science standards and updating our teaching repertoires to bring back to our staff. In between conference events, we definitely found time to explore San Antonio and sample some delicious Tex-Mex cuisine. It’s a fantastic city.
Our trip started a little rocky with delayed planes, serious danger of missing our connection, and a brief stint of running through the airport. I was so glad I had thrown these bites in my bag! They kept off the crazies that come from being hungry and no plan for the next meal. It was also great to have a mini snack while getting ready to go out for dinner and drinks in the evening.
The bites take a moment in the food processor to come together. They are no bake and simple. I’m sure you could adjust the mix-ins and included other dried fruit, nuts, and seeds. Next time I’m going to make a double batch and store them in the fridge. These bites are satisfying and tasty!
One year ago – Grasshopper Pie
Peanut Butter Oat Bites
Adapted from The Frosted Vegan
Yield – 8 (easily doubled or tripled)
1/2 cup pitted dates
1/2 cup old fashioned oats
1/4 cup mini chocolate chips
1/4 cup peanut butter
1/2 tablespoon vanilla extract
1 tablespoon almond milk
pinch of salt
Combine all the ingredients in a food processor. Blitz until well combined.
Use a 2-tablespoon scoop to portion the bites.
Roll into tight balls and place in mini cupcake liners.
Store in the fridge.