There’s always that girl. You know the one. The beauty who escaped the awkwardness of pre-pubescent and teenage years and every February 14th sashayed through the locker-lined hallways, her arms full of roses and cards from her admirers.
I always hoped she get pricked.
Obviously I was not this girl, and even into college as I started to develop out of my “ugly duckling” stage, I was still very much aware that no one wanted to be my valentine. Every February 14th, the doorbell at the sorority house rang non-stop with flower deliveries, and do you think they were ever for me? Nope.
The good news, my friends, is that I have almost become that girl. I have a cute boy who showers me with gorgeous flowers and fine chocolates and non-skid cutting boards (because that’s what I asked for this year.) More importantly, he is good to me the rest of the year too. I love you, babe. (Not that he’s gonna see this. His one flaw may be that he doesn’t read my blog. Oh well!)
But I still feel bombarded with Valentine’s day fever that is simply not meant for me. Mostly in the form of chocolate and strawberries. I mean, they’re everywhere. All over the foodie blog-o-sphere. They’re tantalizing my visions and ripping at my tastebuds, even when I’m not catching up on blog feeds.
I couldn’t stand it any longer and had to get in on the action. What’s a healthy-eatin’, kitchen-experimentin’ gal to do? Make chewy, brownie-like, all-naturally-sweetened, vegan Chocolate Covered Strawberry Cookies.
Chocolate Covered Strawberry Cookies
80 gm chopped, pitted dates
3/4 cup (60gm) plain oats
1/4 cup (20gm) natural unsweetened cocoa powder
1 cup (120gm) almond meal
1/8 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons unsweetened vanilla almond milk
1/4 cup coconut oil, melted
1/4 teaspoon powdered stevia extract
1/3 cup (60gm) dried strawberries, chopped
Preheat oven to 350ºF. Line a cookie sheet with parchment paper.
Place the dates in a small bowl and cover with piping hot water.
Process date oats in a food processor until they become a fine flour-like consistency. Transfer to a bowl, and whisk in the cocoa powder, almond meal, salt and baking soda.
Drain the dates and place in the food processor with the almond milk. Blend until smooth. Add the melted coconut oil and the stevia extract and blend again.
Stir the wet ingredients into the dry until a soft dough forms. Lastly, mix in the chopped dried strawberries.
Drop by heaping tablespoon-fulls onto the cookie sheet and bake for 8-10 minutes. The cookies will still be soft but will set upon cooling.
Servings Per Recipe: 14
Amount Per Serving
Total Fat: 8.5 g
Cholesterol: 0.0 mg
Sodium: 59.5 mg
Total Carbs: 13.1 g
Dietary Fiber: 2.4 g
Protein: 3.0 g
Update, 2/13/2010: You may have noticed that I used a combination of date puree and stevia extract to achieve just the right amount of sweetness in these cookies, without using any sugar at all. If you’re looking for other ways to use stevia, be sure to check out the SOS Kitchen Challenge for the month of February, where stevia is the featured ingredient! This recipe is also being shared with Slightly Indulgent Tuesdays for 2/15/2011.