Apricot Cookie Dough Bites

If you’ve read my blog at all you know I make things like this quite frequently.  In fact we usually always have something similar stashed away in the fridge in case of a sweet tooth attack or a sudden toddler or baby meltdown.  My husband has been away all week(what am I saying, it’s only been 3 days…) and we’ve been in quite the munchy mood.  We haven’t really sat down to a real meal, except when someone else was cooking for us.  Instead it’s mostly smoothies, socca crackers(which I hope to post soon – they are amazing) and fresh fruit.  There could be worse food ruts to be in I guess.

I’m very glad I finally got to rolling these out and making raw “cookies”.  I think they’re so cute.  These were fairly large though so I kind of think of them as bars.  If you do roll them out, keep in mind they’re sticky so you might want to wrap them right away and put them in the fridge.  Again, if you use a sweetener other than honey they might stay sticky.  With honey these firm up in the fridge and don’t stick to one another.  No matter what you use they’ll still be yummy.  And if you don’t have the time to play with your food, just quickly press the mixture into a loaf pan and slice into bars.  Doesn’t get simpler than that 😀

[print_this]Apricot Cookie Dough Bites

• 1/3 C cashews
• 3/4 C dried apricots
• 1/3 C oat bran
• 2 large medjool dates
• 1 tsp vanilla
• tiny pinch sea salt
• 1/2 – 1 tbsp honey or other liquid sweetener

First add only the cashews to your food processor and grind till a fairly fine powder(not too much, or you may end up with butter).  Remove the cashews and add the apricots and dates and grind till there are no really large chunks.  Then add in all the remaining ingredients including the previously ground cashews.  Start by adding 1/2 tbsp of honey(or other liquid sweetener) and process.  If a dough forms within a minute you wont need any more.  Remove from the food processor and chill for 20 minutes then roll into balls or roll out between two pieces of saran wrap or parchment paper and cut with cookie cutters.  Store in the fridge.[/print_this]