It took a while, but way back when I decided to cut out processed foods I pretty much gave up sugar cold turkey.  Let’s just say there were a few bumps in the road. 

I had to learn the ever important idea of balance when it came to sweet things. Completely getting rid of sweet treats would backfire after a few weeks and I would as much as I could stomach.  Then I would feel horrible and vow to get rid of all sugar and the cycle would start all over again.

Being healthy is a series of ups and downs and figuring out what works for you.  Limiting my sugar intake and finding it from things like fruit works for me.  But every now and then I want to enjoy a treat.  While I don’t buy candy from the store anymore, that doesn’t stop me from eating it. 

I like Michael Pollan’s approach to things like this.  You can eat cake and pie and what not BUT you have to make it yourself.  You have to go out and get the ingredients and do all the work yourself before you get to enjoy your treat.  If I have to go out and make a cake every time I want a piece then I’m less likely to eat it every day.

This candy came about because I had a little leftover dark chocolate (from camping… gotta have smores yo) and a few dates hanging about.  I didn’t set out to make anything in particular but ended up with a nice little treat.  And because I know exactly what’s in these candies, I feel better about indulging every now and then!

Chocolate & Date Candy 

• 1/2 bar of dark chocolate (I used Lindt’s 90%)
• 2 tbsp peanut butter (can also use almond or sunflower seed butter)
• 10 Medjool dates, pitted and soaked in hot water for 10 minutes
• 1/4 cup tahini
• 2 tbsp nut butter (I used a homemade blend of hazelnuts and macadamia)
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• silicone tray or mini muffin liners

1. Combine the dates, tahini, nut butter, and cinnamon in food processor or blender until you have a thick paste.  Set aside.
2. In a double boiler or in a glass bowl on top of a pot with boiling water, melt the dark chocolate and peanut butter until smooth.
3. Place a small dab of melted chocolate and “paint” a thin layer on the bottom of the trays or muffin liners.  Put in the freezer for 10 minutes.
4. Remove the tray from the freezer and add about a tsp of date paste into each well.  Press it down well so it’s fairly packed in.  Freeze for another 10 minutes.
5. Remove the tray again and top each candy with the remaining melted chocolate.  Put in the freezer and let harden for at least 2o minutes.  Pop out of the tray and keep in an airtight container in the freezer.