Indulge that sweet tooth (in a healthy way).

We love when a recipe checks the below boxes. But we love it even more when a recipe indulges our sweet tooth.

• Quick and easy to make
• Simple ingredients
• A hit with the whole family
• Satisfying

While we occasionally feel the need to eat less sweets, a long-term goal to eliminate sweets doesn't feel realistic or often achievable. Instead, you can take pleasure in making your own treats, ones that you actually enjoy, and you don’t feel like you’re working against yourself.

Check out these favorite sweat treat recipes:

You’ll notice that both of these recipes call for dates. We encourage you to consider splurging and using Medjool dates. The Medjool is to dates what the tenderloin is to steaks. Yes, there are other, less expensive option, and they will get the job done, but the elevated experience of the tenderloin can’t be denied!

Why the Medjool? Medjool dates are bigger, softer and more caramel-like than other varieties of dates. Their softness makes them easier to blend and their sweetness makes them the perfect ingredient for the many dessert recipes in which you’ll find them! Look for them in the produce section among the nuts and other dried fruit.

(From Will Bulsciewicz on Instagram) 

While the family disagrees on whether or not these actually taste like a Snickers bar, we definitely all agree that we love this satisfying sweet tooth snack!  And the prep could not be more simple.

‍Ingredients

• Medjool dates, pitted & halved
• Peanut butter
• Sesame seeds
• Chocolate chips

‍Instructions

Fill each Medjool date with just enough peanut butter to fill the cavity, dip in sesame seeds, and top with 3-4 chocolate chips.

(From The Plant Based Athlete by Matt Frazier and Robert Cheeke)

Simple yet so satisfying! | Serves 4

Ingredients

• ½ teaspoon coconut oil, plus more for greasing
• 1 cup shredded unsweetened coconut
• 1 cup dates
• ¼ cup dark chocolate chips

Instructions

• Preheat oven to 375°F.
• Spread the coconut over a clean, dry baking sheet and toast in the oven until golden brown, about 3 minutes. Keep a close eye on it as coconut can go from toasty to torched pretty quickly.
• Lightly grease a baking sheet or plate with the coconut oil and set aside.
• In a blender or food processor, combine the coconut with the dates and blend until the mixture comes together. Form 2-inch balls and arrange them on the pre-greased baking sheet or plate. Flatten them slightly.
• Freeze for 20 minutes.
• Melt the chocolate (30 seconds at a time in the microwave, stirring until smooth), add in the coconut oil, and mix. 
• Dip the bottom of each cookie into the chocolate and let set before turning over and drizzling the remaining chocolate on top. 
• Return the cookies to the freezer or fridge until set.

These two recipes are so simple, come together so quickly, and are so good! Eating well doesn’t have to mean compromising on taste or enjoyment. Give them a try!

Care you will love.

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