I don’t think I’ve said it on here yet, but I’m having an affair.
Please don’t tell my beloved peanut I’m cheating.
I didn’t expect it to happen, but here were are. I’m head over heels for walnuts, and I don’t see it ending anytime soon. It’s way too steamy. Or should I say… smooth. Walnuts are just kind of silky, you know?
So yeah, I’m obsessed with walnuts. I’m dreaming of them on my salad and in my cereal and just by themselves, really. I want to eat walnuts all day. I figured I should probably use these babies to their full potential, so I started brainstorming what complements walnuts. If I had to give walnut a flavor, it would honestly be purely “nutty.” I don’t think there’s any nut out there that so exemplifies what I believe a nut should taste like as much as a walnut does. And thus: I paired it with chocolate. Because that just makes sense, and if I had to cheat on peanuts and walnut’s I’d definitely cheat with chocolate.
Ah, and now the secrets just keep rolling out. I’m also deeply in love with carob. Now that I think about it, that’s what I want to keep secret from chocolate. This is really getting to be a tangled love web, isn’t it? Anyway, carob is slightly sweet, and I’ve been digging using it in place of cocoa for that very reason. If you don’t have any, you can use cocoa… but I highly suggest giving carob a try!
Chocolate Walnut Energy Bites
Makes 15 energy bites
- 1 c. oats
- 1 1/2 c. walnuts
- 1/4 c. carob powder + extra for dipping*
- 1/4 c. dates (about 14)**
- 1 tbsp. chia seeds
- 1 tbsp. ground flax
- Process dates in a high powered blender or food processor until fairly smooth.
- Add in the rest of the ingredients, pulsing until well-blended, pushing down the sides as you go to make sure everything gets in the mix.
- Form into approximately 1″ balls.
- If you prefer, you can roll the balls in carob.
*Never used carob before? You can sub cocoa powder, but you’ll need to add a bit of natural sweetener. Carob is a bit sweet already, which cocoa is not.
**If your dates are on the tougher side, soak them in water for a while, up to overnight; drain them and press as much water as you can out. You could do this even if the dates are softer. It will just be easier to blend, but you’d run the risk of the mix being too soft.