I have to admit, this pregnancy has been pretty easy so far (once the morning sickness resolved!) but the lethargy and lack of motivation has been persistent. One thing that has suffered as a result of my new “laziness” is our food and eating habits. Where I once made absolutely everything from scratch I am now buying a lot from the supermarket. Lentil patties are now bought frozen, and I even bought some GF biscuits – in a packet. While it may be normal for some (and hey, no judgement!) it’s very unlike us. There was a good 3 months there where we ate store-bought cereal. I haven’t done that in 3 years!
Slowly but surely I’ve been making the effort to get back on track and find the motivation to stand in the kitchen and get creative. I got all my recipes and books out, opened up my favourite foodie blogs and made a list of where to start. Cereal was a good place and next was bliss balls. Bliss balls are so handy to have in the fridge at all times. They’re healthy, filling and easy to store and grab on the go. Olivia loves helping me make bliss balls and the flavour options are endless. One of our go-to combos is this apricot and coconut recipe but lately we’ve been on a cacao hit so I’d like to share this recipe with you.
12 medjool dates, pitted
1/2 cup almond meal
1/3 cup desiccated coconut
1/4 – 1/3 cup cacao
1 tsp vanilla essence
1 tsp coconut oil
1 tsp real maple syrup (optional)
Process the dates in a food processor until a ball forms. Add the almond meal and coconut and process until combined. Add in the remaining ingredients and process. You may need to use a spatula to ensure it’s well combined. The texture will appear crumbly – that’s perfect. Roll into bite sized balls and roll into extra desiccated coconut. Store in the fridge in a sealed container. Makes 12-14 balls.