My kids begged me all day for another one, then another one, then another one of these tasty little treats. I played Evil Witch Mom and told them no. We’re headed hiking this weekend and I wanted to pack something for the trek that wasn’t oozing of nappy flavor, like so many healthy protein treats are. Plus, also, I’m on an extra big Paleo kick this week (you can blame it on the rain, Vanilli). It’s just one of those weeks where eating healthy tastes soo right.
Here in Colorado, we have this gorgeous YMCA stuck onto the edge of Estes Park, the tiny mountain town you should definitely put on your bucket list. Steve the Boyfriend and I were up there a few weekends ago, and dug into so many glorious winter hikes, I threatened to bring the kids back for a walk on snowpacked trails.
So, off we’ll all head this weekend. Hiking powered by moms Paleo protein bars, hours of being lazy in front of a fireplace, the kids most likely moving in an out of the superepic craft center at the Y. I think secret getaway weekends for no-good-reason are gloriously fun. They just stick themselves into your regular schedule and remind you to play hard, just because play is so delicious.
So are lazy weekends with kids you love.
So are Cookie Dough Primal Protein Bars.
So is Steve the Boyfriend.
So are you for reading all of the above without gagging back a giggle. I’m just absolutely smitten with life. Don’t you think we all should be a little more everyday?
Cookie Dough Primal Power Bars
1 cup almond flour
1 cup coconut flour
1/2 cup almond butter
3 tablespoons raw honey
2 tablespoons coconut oil, melted
1 teaspoon vanilla
1/2 teaspoon espresso powder (optional)
1 cup dark chocolate chips
In a large bowl, combine almond flour, coconut flour, almond butter, raw honey, coconut oil, vanilla, and espresso powder with a fork. Once mixed, knead together with your hands until the mixture resembles thick cookie dough. If it's too sticky, add a little more almond flour. If it's too think, add a little more honey and melted coconut.
Stir in chocolate chips. Press into a parchment-lined 11x7" baking dish. Cover with plastic wrap and refrigerate until ready to slice and serve!