This is a healthy take on the no-bake cookie. So good and so good for you. Every time I make these power bites, I am begged for the recipe. They are a hit with both kids and adults, and always disappear quickly. For a real superfood treat, add 1 teaspoon spirulina powder and 1 teaspoon maca root powder to the mix. Spirulina will make the mixture turn green, but the essential amino acids it provides for your brain are worth a little color!
— Lisa Mosconi, PhD, INHC
• ON-DEMAND: Listen to Faith talk to Dr. Mosconi about the foods we should eat for optimum brain health during a special Faith Middleton Food Schmooze® pledge drive show. Get your copy of Brain Food and support Connecticut Public Radio at the same time. •
Recipe excerpted from Brain Food: The Surprising Science of Eating for Cognitive Power by Lisa Mosconi, PhD, INHC, published by Avery, an imprint of Penguin Random House LLC © 2018 by Lisa Mosconi.
- 1 cup rolled oats (you can choose gluten-free if you prefer)
- 1/2 teaspoon ground cinnamon
- 7 or 8 Medjool dates
- 1 dash maple syrup
- 3 tablespoons smooth organic peanut butter
- 1/2 cups chopped peanuts
- In a food processor, combine the oats and cinnamon. Blend until the oats reach a flourlike consistency. Add the dates and maple syrup. Blend until a paste forms.
- Add the peanut butter and blend until well combined and doughy. Depending on your food processor, you might need to add a couple of tablespoons of warm water to reach the desired consistency.
- Working with about 1 tablespoon of mixture at a time, roll into 12 balls. Roll each ball in the peanuts. Refrigerate for 1 hour, then serve.
