Vegan Vegetarian Cooking School

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Squrriels - A chewy delight.


This recipe is taken from Vol. 4 of the Healthy Home Cookin' Series

Thanks to Sandee for this one!

1 cup honey (or brown rice syrup for Vegans)
1 cup chopped dates
1/2 cup water
1/4 cup carob powder
1/8 tsp sea salt
2 tsp vanilla extract
1/8 tsp almond extract, optional
1 cup oats* (use puffed millet/rice if needed for oat free)
1 cup coconut
3/4 cup chopped almonds*

Bring dates & water to a full boil until soft. Add honey, carob powder, salt, vanilla. Boil for 10 minutes, stirring frequently. Remove from heat and add remaining ingredients. Drop onto a n oiled cookie sheet (or parchment lined) and let cool. Place in airtight container and refrigerate. Very chewy. If too chewy, let warm to room temp before serving. We like them chewy!

Serves 24
Preparation time: 10 minutes
Cooking time: 10 minutes
Ready in: 25 minutes (5 minutes to cool)

Nutrition (per serving): 107.5 calories; 2.7g total fat; 0mg cholesterol; 11.6mg sodium; 108.2mg potassium; 21.4g carbs; 2.0g fiber; 17.2g sugar; 1.6g protein.

Tips ‘n’ Techniques

*Oats are best dextrinized first. “Fry” in non-stick skillet - NO OIL until golden. About 10 to 15 minutes over medium heat.

*Lightly toasted almonds are extra special! Or use cranberries in place of almonds for a lower fat treat. You can use English walnuts for extra Omega-3s.


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