The One Where Things Get Healthy… and then I ruin all that goodness by adding a whole load of chocolate.
If you’re anything like me, you’re probably getting a little board of all the New Year, New Me healthiness that seems to take over in January. Sometimes, I just want to sit in my onesie with a glass of wine and eat leftover Christmas chocolate and not feel bad about it.
But I figure, if I eat healthy (ish) the majority of the time, then it’s not a big deal if I let myself have a night off every so often. I guess what I’m saying is it doesn’t always have to be about the sacrifices. Instead, it’s all about balancing the good and the not so good stuff.
There is a but coming though. It’s all very well me saying that I’m not about that ‘clean eating’ life, but over the past few months my lifestyle has changed a little and I need to adapt my diet to reflect that. I used to be a barista-come-waitress at a super busy café. In fact, I’ve been doing that part time for about 4 years. I also used to walk to school, work, college and uni so while I was never super sporty, I did keep myself reasonably fit. Recently I have started a new office based job where I spend a lot of my time sat at a desk and I have to get the bus in, so I don’t even get to do much walking. I also get super hungry when I’m sat at my desk (I think my brain just eats A LOT). So I’ve been on the search for something sweet to snack on that isn’t going to be too bad for me. I’ve been really enjoying the Naked bars which are all raw and gluten free and every other good thing under the sun. They are quite pricey for everyday though so I thought I should raid my kitchen cupboards and see what I can put together.
As you will see, there are quite a few batches with slight variations, but that’s just what happens when you’re making up a recipe from scratch.
So, let’s get down to business.
50g Ground Almonds
1 ½ tbsp Caster Sugar
100g Dried and diced Apricots
2tbsp Almond Butter
2 tbsp Golden Syrup
1 egg, beaten
100g Chocolate Chips (I used dark chocolate but you can use whatever you fancy)
- Pre-heat the oven to 180C.
- Blend together your oats, ground almonds and caster sugar in a food processor until you get a coarse flour.
- Mix the apricots, almond butter, golden syrup and egg together with the oats and almonds and then stir in 50g of your chocolate chips. (If you’re in a hurry then go ahead and mix them all in now).
- Take a tablespoon of the mixture and shape into a ball and place on a baking tray lined with greaseproof paper.
Now this is where the variations started to happen. I quite liked the idea of thumbprint cookies and so I pressed the down on the cookies with the back of a teaspoon, and then sprinkled some chocolate chips into the well that I had created. The cookies will crack and crumble a bit so they need a bit of reshaping to keep them all together.
With the last batch, I baked the cookies in balls and then piped melted chocolate over the top of them. They do (or did until the piping bag split and dumped chocolate all over them) look prettiest this way, but I do admit it was a lot of effort for something that is just going to be shoved into my bag as I leave the house every morning.
- Bake for 5-10 minutes, or until the outer edges are turning golden brown. Leave to cool on a wire rack and enjoy! (But not too many at once because it kind of defeats the point!)
If you don’t have a massive sweet tooth then you don’t have to add so much golden syrup, I just found it handy to bind together the mixture. Also, if apricots aren’t your thing then use any dried fruit you like and the same can be said for the almond butter. There are loads of nut butters out there so choose the one for you and get baking!
Calories Carbs Fat Protein Sodium Sugar
Total: 1,543 196 97 55 242 109
Per Serving: 86 11 5 3 13 6
(All this info comes from http://www.myfitnesspal.com/recipe/calculator)
RIP my piping bag.