I’ve never been a person to shy away from a problem. I enjoy a little fire under my ass. As a matter of fact, I don’t enjoy using the word, “problem”; “challenge” or even “opportunity” is far more enjoyable.
I may just be saying that after having enough previous bosses tell me that.
Either way, I’m stressing. Like, the kind of stress that makes you reach for a Hershey’s bar, some preservative-rich frozen macaroni and cheese and a box of wine. Anything that will leave you in a sugary, carb-induced coma on the couch and slurring your thoughts so badly that even if there was a zombie walking through your living room you couldn’t put two and two together. That, my friends, would be a “problem”.
After all, I’m a red-blooded American woman, and nothing says that better than reaching for the sweets and the booze. But since I’m on this kick of eating well, I’ll bypass the creamy cheesy carbs and opt for something a little more wholesome. Something filled with ingredients that my body will actually know what to do with. Don’t worry; wine is still in the mix.
This recipe is actually inspired by one found on damyhealth.com, and I’ve been meaning to make it for several weeks now. OK, weeks really means months. But I’ve been pushed to my stress’ limit to where I have no other option but to make this. And since I love baked goods but can’t bake to save my life, this is totally up my alley. All you need is a food processor and something to heat the ganache with.
Paleo-ish Cookie Dough Bars
Makes 12 squares
1 c peanuts
1 c cashews
½ c pitted dates
1 tsp vanilla
2 Tbs honey
1 c coconut oil
½ cup dark unsweetened cocoa powder
¼ cup honey
1. Place the crust ingredients into your food processor. Pulse together for a few minutes until everything comes together in a ball. Add a tablespoon or two of water f it needs a little help. This is my kind of baking!
2. Grease a glass baking dish (I used an 8 x 12) and press the crust in an even layer.
3. Put your ganache ingredients into a small pot on the stove top and gently warm it through, until you can see that the honey has incorporated and all of the coconut oil has melted (aka there are no little white balls floating around).
4. Pour the ganache on top of the crust layer in the pan.
5. Cover with plastic wrap and stick it in the freezer for a few hours. Cut it into your 12 squares and enjoy!
*To store, seal in a container and keep in your freezer!