Quinoa Coconut Date Rolls

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These little morsels are so named because they are rolled, and no, these will not get you a date nor would I suggest bringing them on a first date.  Not because these aren't scrummy (that’s scrumptious and yummy combined), but because "healthy" baking should always be treated warily.  You must already have a well established relationship with that person, preferably have treated them to some normal sugary delicious desserts so that they understand that you understand what a dessert "should" be, and can trust your taste buds when you then try to sell them on your spinach-spirolina-turmeric-kale-ginger-wasabi-moringa bars that are also dairy-free and refined-sugar free.  Whew, I'm out of breath.  But that relationship is important.  So if I've never eaten anything that you've made before, know that I might distrust you at first, in the most genial way possible.  And you should distrust me, until I gain your trust.  

Also understand what your taste preferences are, and if you don't like healthy desserts, well then, may I ask why are you reading this particular recipe? May I kindly redirect you to this decadent Peanut Butter Brownie Trifle?  Or if you don't like dates, we might have a problem.  But if you like healthy desserts, or are exploring in this arena, then you probably know what you're getting yourself into.  The quinoa provides protein and grains, the almonds provide good fats and more protein, while the dates give sweetness and carbs and coconut brings flavor to the party. 

So now, using your own best judgment, allow me to introduce my friends, the Quinoa Coconut Date Rolls.

Recipe adapted from Skinny Ms.


Quinoa Coconut Date Rolls

Makes about 10-12 rolls

Ingredients:

  • 1/3 cup dry quinoa

  • 2/3 cup water

  • 12 whole dates

  • 1/2 cup almonds

  • 1/3 cup grated unsweetened coconut, plus more for rolling

  • 2-3 tsp water

  • 1/4 cup chocolate chips, optional

Directions:

  1. Combine quinoa and water in a small saucepan over medium heat.  Bring to a boil and reduce heat.  Cover and simmer for 10-15 minutes, until all the water is absorbed.  Set aside to cool completely.  If you already have quinoa made, you'll need about 1 cup.  

  2. Place dates in a food processor and blend until they stick together in a ball.  Add the almonds, coconut, and quinoa; pulse until well combined.  Add water, if necessary, until the mixture holds together.  Shape into balls or roll.  Place extra coconut on a plate and roll the rolls around until completely covered in coconut.  

  3. *Optional:  Heat chocolate chips over a double boiler or in the microwave for 30 second bursts, until melted.  Drizzle chocolate over rolls.

  4. Store in an airtight container for up to a week, or freeze.  

Jenny's Notes:

  • For a chunkier roll, process for a shorter period of time.  

  • These rolls are also delicious if you add a 1/2 tsp of cinnamon. They could become autumnal if you add cinnamon along with a dash of nutmeg, cloves, and ginger. Yum!  

quinoa, coconut, almonds, gluten-free, vegan, dairy-free, refined sugar-free, vegetarian, healthy, nutritious, clean eating
snack, breakfast
American
Yield: 10-12 rolls
Author:

Quinoa Coconut Date Rolls (Vegan)

Nutritious Lara-bar like rolls made with quinoa, dates, coconut, and almonds with optional chocolate drizzle. Great for breakfast, snacks, on the go, and after workouts!
prep time: 25 Mcook time: 15 Mtotal time: 40 M

ingredients:

  • 1/3 cup dry quinoa
  • 2/3 cup water
  • 12 whole dates
  • 1/2 cup almonds
  • 1/3 cup grated unsweetened coconut, plus more for rolling
  • 2-3 tsp water
  • 1/4 cup chocolate chips, optional

instructions:

How to cook Quinoa Coconut Date Rolls (Vegan)

  1. Combine quinoa and water in a small saucepan over medium heat. Bring to a boil and reduce heat. Cover and simmer for 10-15 minutes, until all the water is absorbed. Set aside to cool completely. If you already have quinoa made, you'll need about 1 cup.
  2. Place dates in a food processor and blend until they stick together in a ball. Add the almonds, coconut, and quinoa; pulse until well combined. Add water, if necessary, until the mixture holds together. Shape into balls or roll. Place extra coconut on a plate and roll the rolls around until completely covered in coconut.
  3. *Optional: Heat chocolate chips over a double boiler or in the microwave for 30 second bursts, until melted. Drizzle chocolate over rolls.
  4. Store in an airtight container for up to a week, or freeze.

NOTES:

For a chunkier roll, process for a shorter period of time. These rolls are also delicious if you add a 1/2 tsp of cinnamon. They could become autumnal if you add cinnamon along with a dash of nutmeg, cloves, and ginger. Yum!

Calories

104.45

Fat (grams)

5.81

Sat. Fat (grams)

1.93

Carbs (grams)

12.11

Fiber (grams)

2.28

Net carbs

9.82

Sugar (grams)

5.94

Protein (grams)

2.64

Sodium (milligrams)

36.53

Cholesterol (grams)

0.00
Nutritional information is approximate. Based on 10 servings and excludes chocolate drizzle.
Created using The Recipes Generator

Healthy Chocolate Chip Cookie Pie

Some people are adverse to the word healthy.  Don't be one of those people.  Oh, but what I would give to have a little slice of this pie right now, healthy or not!  Actually, I wouldn't give much.  But that doesn't mean I don't want it.  Yes, Whole30January is still happening.  It has gotten easier in recent days...but you can ask my mom who is doing it with me if that's a true statement.  So here is yet another recipe you can make and eat in my stead.  Please, for my sanity.  Just don't tell me how delicious it is.  I like to ask the people around me who are eating delicious nonWhole30food to tell me how disgusting it is.  It almost make me feel better.  Won't you be glad when Whole30January is over so you won't have to hear any more of my sardonic complaining?  Yes ok, on to this nutritious pie that somehow tastes like dessert!

Healthy Chocolate Chip Cookie Pie

12-16 servings

Ingredients:

  • 2 cans white beans or garbanzo beans, drained and rinsed (navy, great northern, cannellini)

  • 1 cup oats or ground flax seeds

  • 1/4 cup applesauce or oil

  • 3 Tbsp oil (if you are not using applesauce, that would be a scant 1/2 cup oil total)

  • 2 tsp vanilla extract

  • 1/2 tsp baking soda

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup brown sugar

  • 3 tsp stevia powder

  • 1 cup chocolate chips or chunks, plus more for sprinkling

Directions:

Oven 350 Fahrenheit.  Greased 8 or 9 inch pie pan.

Combine all ingredients in a food processor and mix until smooth.  Stir in chocolate chips. 

Scrape dough into prepared pan and sprinkle with additional chocolate chips. 

Bake in oven for 30-35 minutes.  Allow to cool before slicing and serving. 

Jenny's Notes:

This recipe is gluten-free, vegan, dairy-free, and nut free.

I adapted this recipe from Chocolate Covered Katie.  She is very good about giving lots of options if you are gluten-free, vegan, have a nut allergy, etc.  I simply narrowed it down to my favorite combination of ingredients from her options, and preferred amount of sweetener so that it tastes like dessert without giving in to your sugar dragon too much. 

Feel free to add more sugar if you feel the need! 

If for whatever reason your batter comes out too thick or thin, (didn't drain the beans as much, the applesauce brand you use is soupier, etc.) you can add more oats or flax to thicken, or applesauce, maple syrup, or milk to thin. 

Adapted from Chocolate Covered Katie.

Healthy Chocolate Chip Banana Cookies

What has chocolate and oats in it, tastes like a cookie, but is sneakily nutritious for you?  These cookies!  Yay for things that taste good and are healthy simultaneously.  And don't forget fun to make!  So many wins, I want to make these all over again.  Instead, I shall have just as much fun writing out the recipe for you. 

Chocolate Chip Banana Cookies

Makes about 30 cookies

Ingredients:

  • about 15 dates (if medjool, you'll need less)
  • 1/4 cup milk almond milk (or milk of choice)
  • 1/2 cup peanut butter
  • 1 small very ripe banana, mashed
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1 cup rolled oats
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 12 oz bag semi-sweet chocolate chips
  • 1/2 cup chopped pecans (optional)

Directions:

Oven 350 Fahrenheit.

In a blender or food processor, blend dates until very finely chopped.  Slowly add milk and continue to blend until a smooth paste forms.  If using a food processor, be extra careful adding the milk as it may splatter; food processors tend to not have as good of a seal as blenders.  

Add peanut butter, banana, egg, and vanilla to the date paste and beat well. 

In a separate bowl whisk together oats, baking soda, and salt.  Add to date mixture.

Stir in chocolate chips and pecans just until combined.  Refrigerate dough for 15 minutes. 

Drop by spoonful onto cookie sheets lined with parchment paper and bake for 12-15 minutes until edges start to turn lightly golden.  Allow cookies to cool and set a bit before removing from pan. 

Jenny's Notes:

These can easily be made vegan, dairy and/or gluten-free: Make a flax egg instead of a normal egg by adding 1 Tbsp flax powder to 3 Tbsp water, use vegan chocolate chips, use certified GF oats and vanilla extract.  Voila!  Now anyone can eat these delicious morels. 

Adapted from Veggies Don't Bite

White Russian Tart

Mmmmm I love me a White Russian.  Or a Black Russian.  Or you can just give me the Kahlua.  But you know what I love more?  This tart.  Not to mention it is raw, gluten-free, refined-sugar free, and somehow delicious.  Nah I'm just kidding, there a lot of really delicious healthier desserts and foods out there, but the ones that aren't so much tend to get the attention and give the above labels a bad rap. 

When I'm experimenting and trying new recipes in the "healthy" department (as defined by trying to limit refined-sugars or flours, using a vegetable or bean or something that doesn't normally go in that there fudge brownie) I look for the 3 different categories of reactions from my tasters.  I tend to like some very strange things so I can't always judge by whether I like it or not...  Unsweetened cocoa powder by the spoonful, anyone??

  1. The category of "This is honest deliciousness."  When people ask for a recipe or have no idea that there are chickpeas or spinach powder hidden in what they're eating.  Something a normal or even picky eater would eat. 
  2. The category of "It's good for a healthy dessert!"  So it's palatable and they're not gagging, but most would still take a slice of cheesecake over it.  
  3. The category of "I would rather just eat a salad."  If I'm tempted to remedy the taste by adding cups and cups of maple syrup, then when that isn't strong enough, real sugar, it's probably beyond saving.  I know it's bad if I don't even like it.  No worries, those recipes won't come anywhere near this blog. 

This tart is a solid category 1.  Even my mom and brother approved this, and they keep me pretty honest when it comes to healthy desserts. 

I bounce back and forth between decadent desserts and healthier desserts.  I have a love and respect for both, and each have their place and time.  Some days it's honey, nuts, and coconut oil, and other days it's sugar, heavy whipping cream, and butter.  Variety is the spice of life.  Today, it's dates, avocado, and mascarpone.

White Russian Tart

Serves 8-12

Ingredients:

Crust

  • 1 1/2 cups almonds
  • 2 Tbsp unsweetened shredded coconut
  • 8-10 dates
  • 1/2 tsp vanilla extract
  • 1 Tbsp unsweetened cocoa powder
  • 1/4 tsp salt

Chocolate Vodka Cream

  • 1/4 cup coconut oil (virgin, unrefined)
  • 1 Tbsp finely ground coffee beans
  • 1 large ripe avocado, peeled and sliced
  • 3 Tbsp unsweetened cocoa powder
  • 1 tsp vodka
  • 1 tsp rum or Kahlua (of course the Kahlua option adds sugar)
  • 2 Tbsp maple syrup

Mascarpone Cream

  • 8 oz mascarpone cheese
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract

Directions:

Make the Crust

In a food processor, combine almonds and coconut and pulse until small crumbles.  Add dates, vanilla, cocoa powder, and salt.  Process until well combined. 

Press into the bottom of a 8 or 9 inch spring-form pan or pie plate.

Make the Chocolate Vodka Cream

Heat coconut oil in small pan over low heat until liquefied.  Combine the melted coconut oil, coffee, avocado, cocoa powder, vodka, rum or Kahlua, and maple syrup in a food processor until smooth.  Stop and scrape down sides and bottom occasionally.  Spread over crust and place in freezer for about 30 minutes.

Make the Mascarpone Cream

Shortly before taking tart out of the freezer, combine mascarpone, maple syrup, and vanilla in a small bowl.  Take the tart out of the freezer and spread mascarpone mixture over it.  Place in fridge for about 2 hours before serving.   

Jenny's Notes:

This tart is not very sweet and really lets the mascarpone shine through.  However, if you or your guests prefer things a little on the sweeter side, feel free to add more maple syrup in either of the creams. 

Also, I like to use black cocoa powder in this recipe.  Sounds ghastly, but it's the stuff of Oreos.  (I didn't know the flavor of Oreo was supposed to be chocolate until I was an adult, but they get their unique flavor from black cocoa.)  If you can get your hands on it, it's really great.  I usually order it from Amazon. 

Adapted from The Clean Dish