So with Easter on its way and an abundance of chocolate doing the rounds, I’ve been in the kitchen trying to create some form of ‘healthy chocolate snack’ to sit along side the mountain of Easter eggs my husband came home with the other day. ( Not entirely sure if he realises we only two kids )
The recipe below does contain chocolate and therefore sugar, but if I do cook with chocolate I tend to use the dark stuff. Dark chocolate is filled with nutrients that can positively affect your health. Made from the seed of the cocoa tree, it is one of the best sources of antioxidants on the planet. Studies show that dark chocolate (not the sugary stuff we’ve all been addicted to for years can improve your health and lower the risk of heart disease.
The good news is that Chocolate is perfectly safe for many pregnant women, although like anything —in moderation. In fact, there’s some evidence that eating chocolate during pregnancy can lower your risk of pre-eclampsia. But you don’t want to overdo it as chocolate does contain caffeine.
You may want to skip chocolate altogether if:
- You’re having trouble controlling your blood sugar
- You’ve been diagnosed with Gestational Diabetes https://thepregnancypantry.co.uk/diabetes-in-pregnancy/
- You’re gaining too much weight
Although the good news we’ve all been waiting for……………………
Date and Cacao Cookies
- 3/4 Cup Plain Flour
- 2 1/2 tbsp Raw Cacao Power
- 1/2 tsp Baking Powder
- 1/4 Cup Honey / or Rice Malt Syrup
- 1 tsp Vanilla Essense Not Essential
- 3 tbsp Cold Pressed Coconut Oil Melted
- 1/2 Cup Finely Chopped Dates
- 1/4 Cup Dark Chocolate 85-90% Cocoa chopped into small pieces
- 1/4 Cup Milk ( Almond, Oat, Soya )
- In a large mixing bowl, combine the flour, cocoa powder, baking powder In a medium-sized mixing bowl, whisk together the dates, honey, coconut oil, and vanilla essence. Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chocolate chips stirring until all completely combined. Preheat your oven to 160°C and line a large baking sheet with grease-proof paper.Using a tablespoon, drop the dough onto your prepared baking sheet, and use the back of the spoon to flatten the mixture down slightly. Bake in the oven for 15 minutesRemove your cookies from the oven and let them cool on the baking sheet for 15 minutes before transferring them to a cooling rack to cool completely. These will store in an airtight container at room temperature for up to a week.