Ok, It’s Friday, but I’m posting early for Somer Saturday because I have a crazy busy day tomorrow!
I am travelling 2 hours to run a 5k tomorrow. Normally I wouldn’t travel that far to run such a measly distance, but it’s for a good cause! My brother Abe is putting on the Sprint to Print 5k in Logan, Utah. Proceeds support the Utah State Art Department where he teaches printmaking classes and is finishing his Master’s degree. Check his stuff out on Facebook. I miss him like crazy and can’t wait to hang out with him!
Plus, I get a t-shirt with one of his awesome designs on it. Afterwards we will eat some Cafe Rio, putz around, then I will drive 2 hours back to be home in time to host our sweet Ragnar Relay Wasatch Back team meeting. This is year 5 as El Capitano of team ‘Hard Day’s Night’ (super appropriate name for a Ragnar Relay, and coincidentally one of my favorite Beatles songs😉 ). I really want one of those 5 year wasatch back club jackets so I hope they don’t stiff me. For everything you need to know about Ragnar (and many things you don’t want to know) check out my friend Christina’s blog here. She is the resident expert with 10 Ragnar races from all over the country under her (fuel)belt.
Anyway, I made some snackage for our drive….a faux larabar hybrid from several recipes I was inspired by and they are all ready all gone and I need to make another batch! As a kid my favorite cookie was a No Bake Cookie. Well if you have ever eaten those, this recipe tastes just like a no bake cookie, but without sticks of butter or margarine, or crazy amounts of sugar. In fact, this recipe is sweetened by dates and only 2 T. of agave. Pretty awesome if you ask me.
No-Bake-No-Stove-Top Cookie Bites
1 C. raw cashews, almonds or walnuts (I used a 1/3 C. of each)
1 C. rolled oats
1.5 C. packed dates, roughly chop after measuring
1/4 t. kosher salt
1.5 t. vanilla
2 T. natural peanut butter
2 T. raw agave
2 T. cocoa powder
1/4 C. dairy free dark chocolate chips
Process dates, nuts, chocolate chips, cocoa powder, oats and salt in the food processor until fine.
Add peanut butter, agave and vanilla and process again until it forms a ball, kinda like a ball of dough. If your batch doesn’t do this, add water a teaspoon at a time until it does (dates can sometimes be dried out and need a little re-moisturizing).