Cocoa Date Balls

Need a healthy, fudgy, crunchy treat that isn’t crazy artery clogging? These are your friend.

I bought my first Medjool dates the other week and they sat in their container for a week because I was sort of at a loss of what to do. I was going to do bacon wrapped dates but decided to take a stab at date balls instead.

I was on a roll yesterday morning with cooking, cleaning and baking that I decided to finally tackle the intimidating thing known as dates and boy, am I glad I did.

These were incredibly easy and now I’m no longer intimidated by dates. I mean, seriously, I can’t believe I was in the first place.

These are paleo friendly but also great for everyone. I refrigerated after forming into balls and then tossed them in tupperware to store in the fridge for easy grabbing.

Gluten and dairy free for all you folks out there that need a easy snack and have a hard time finding something for your needs.

Got 5 minutes? Make these and have a great afternoon pick me up at work!

Cocoa Date Balls

Ingredients:

10-12 dates, pit removed

4 Tbsp cocoa powder

1 tsp vanilla extract

3/4 – 1 c pecans

Directions:

After pits are removed from dates, combine in food processor with cocoa powder and vanilla extract until a smooth paste forms.

Add your pecans and process until combined with date mixture. You want your pecans to stay kind of chunky though. You don’t want to pulverize them.

Wet your hands and form mixture into balls. Place on baking sheet and refrigerate for at least 30 minutes.

I garnished a few with some sea salt and they were delicious too!

Enjoy!

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The Always Requested Birthday Cake

This past Sunday was the day of birth of my best friend, Allie. Chad and I knew we wouldn’t be able to see her and her husband, Dave, on her actual birthday so we did the second best thing. We had them over Saturday night for steaks and birthday celebration.

Allie and Dave are a huge blessing in our lives. Next to our physical family, I’m pretty confident I can say that Allie loves our Archie bear more than anyone. Her and Dave have babysat Archie countless times, whether it’s because Chad and I have a commitment, meetings or date nights. Allie comes to check on our kitty, Nattie, while we are traveling, waters our garden, brings me surprise cups of coffee, and drops meals and snacks off at our house when we need it the most. They care about our marriage and I know they will always be there to help out whenever they are able.

Now it’s just time for them to reproduce so I can love on their babe as much as they’ve loved on mine.

Ok, so let’s get back to the cake I’m talking about…. or wanting to talk about. I get off track sometimes because I like stories and I really like details. Actually, Allie and I both like details, mindless little details that no one else cares about but us. BFF’s for life!

Alright, alright, seriously, let’s talk about cake. I have made this cake 3 times for Allie. 2 of those times have been specifically for her birthday.

I totally gave her an option of dessert this year and she still requested this cake. She loves it, Dave loves it, I love it, Chad loves it. It just works people.

Do it as soon as you can. You will not be disappointed. And please do me a favor and eat the leftover batter and chocolate ganache leftover in your bowls. It will just brighten your day. Trust.

Peanut Butter Cake with Salted Chocolate Ganache

adapted from Eat, Live, Run

Cake Ingredients:

1/4 c butter, softened

1/2 c creamy peanut butter

1/2 c dark brown sugar

1 egg

2 tsp vanilla extract

3/4 c all purpose flour

1/2 c whole wheat pastry flour

1 tsp baking powder

1/4 tsp salt

2/3 c vanilla soy milk

For the ganache:

1/2 c semi sweet chocolate chips

1/2 dark chocolate chips

1 Tbsp butter

1/2 c vanilla soy milk

3 Tbsp pure maple syrup

Sea salt for sprinkling

Directions:

Pre-heat oven to 350 degrees and grease 8 inch round cake pan.

In mixer, cream together butter, sugar and peanut butter until well combined. In separate bowl, sift together flours, baking powder and salt. Now add your egg and vanilla to your mixer and beat well. Alternate your dry ingredients and soy milk into the mixer and beat until creamy and combined.

Pour batter into cake pan (don’t forget to lick the bowl clean of batter!) and bake in oven for 20-22 minutes or until toothpick inserted in the middle comes out clean.

Turn cake out onto plate after cooly slightly in pan.

While cake cools, prepare chocolate ganache. Bring your soy milk to a simmer on the stove. In another bowl, add your chocolate chips, butter and maple syrup. When soy milk begins to simmer, remove from stove and pour over chocolate chips and stir until smooth. Allow to cool for 10-15 minutes. Pour onto cake and spread evenly if necessary. Lightly dust ganache with crushed or flaked sea salt.

You may set in fridge if necessary to cool or until consumption.

Enjoy!