Thanks to my wonderful husband
I was able to sleep in this morning!
The blissful morning took a 180˚ turn, though,
when, after coming home from Smith Memorial Playground‘s Opening Day Celebration
my poor kid came upstairs in new clothes,
asked for “leche,”
curled up next to me
and promptly passed out.
With a fever of 103.5˚
Besides a few ear infections
which are pretty much a given in the Dahlkemper family
this kid has never been sick like this.
After refusing food all day,
I finally got some ibuprofen in him to lower his fever for a bit
and we had to make a Whole Foods run for some chicken soup, bread and coconut water
in hopes of getting something in him!
I’ve actually been meaning to stop by WF for some labor food and drinks so,
as I was writing Luna/Lara Bars down on my list
I remembered a recipe that I saw for recreating Lara Bars.
A quick search turned up this post by The Nourishing Gourmet
so I added dates and coconut oil to my list (the rest we had in house!)
These decadent treats are a guilt-free way for me to give (both) of my kids a (pretty much) healthy snack!
(And Mama her chocolate fix!)
You can easily forgo the chocolate for little kids – which I might just whip up for Ren to ease my guilt a bit!
20 dates, pitted
1 cup of coconut flakes, fine
1/4 cup of coconut oil
Heaping 3/4 cup of walnuts, pecans, or nut of choice
2 ounces of unsweetened chocolate, finely chopped
1 teaspoon vanilla
A few dashes of unrefined salt
Pit your dates
In a food processor combing:
Process until finely ground
Toast nuts over medium heat, stirring constantly to prevent burning
Add to food processor and process until nuts are finely ground
Add chocolate to the warm pan you just used to toast the nuts and allow to slowly melt
(if you need extra heat, place over warm on the stove but do not let it burn!)
Add to food processor along with vanilla and salt
Process until smooth
Place mixture into bowl and refrigerate until firm enough to shape into balls
(about 30 minutes – 1 hour)
Roll into balls and refrigerate until hard
Will keep in a container in the fridge for a few weeks (if you can resist that long!)