You know what’s really dumb? Listening to a podcast on your phone…while in the shower.
The day before you’re leaving for a long weekend.
When you haven’t packed a thing.
And scheduled a well-child appointment the morning you’re leaving (oh, there will be shots!)
…which is the same day as the first day of school.
You guys, I’m in a no-good, terrible mood. We’re leaving on vacation (family adventure) and if I HAD a phone to look, I know what I’d see weather-wise on the forecast: FALL. What was I hoping for? Indian summer. September has been STUNNING in the many years preceding this year. 2020, man.
I’m trying to be positive and I’m really hoping the phone/computer repair place can work their magic. What a relief that would be…
Until then, I’m done with work until Monday and I’m 100% focused on 1. not being a total witch to everyone I encounter and 2. getting my life organized. I have no excuse to be this disheveled coming out of a holiday weekend…but, I am. And so what do I want to do? Take a nap. This weather, this grey, these 50 degree temps. The only thing they’re good for is a long, peaceful NAP.
I’m so pleasant, I know.
My fridge is also full of food that needs to be consumed or put in the freezer. It’s not full of what I want: comforting, sweet, indulgent-yet-healthy-ish Coconut Bliss Bites for terrible, no-good days. I was editing these pictures last night, wishing they weren’t gone. They keep so well in the fridge and if I’d been a bit better at planning, I’d have made some to take on our trip. The girls love them and Mark hates coconut – it would’ve been perfect! 😉
In all seriousness, these bliss bites are beyond simple and beyond delicious. Assuming you love coconut because they’re nearly all coconut. So, so good! Enjoy!
- 2 cups unsweetened coconut flakes
- 1 cup canned coconut milk
- 2 Tbsp powdered sugar
- 5 oz dark chocolate, chopped or broken into pieces
- 2 tsp coconut oil
- In a mini food prep or food processor, process together the coconut, coconut milk, and sugar until sticky and forming a mass.
- Use a 2 tablespoon scoop to create 17 balls, rolling between your hands using some gentle pressure to ensure balls are formed without crumbling/cracking. Place balls on a parchment-lined baking sheet and transfer to the freezer for 30 minutes.
- Before removing balls from the freezer, combine the chocolate and coconut oil in a small bowl. Microwave for 45 seconds; stir well. Microwave in 10 second increments, stirring with each addition of time, until the chocolate is completely melted and smooth.
- Use a fork to roll each ball into chocolate until coated; scoop up the ball using the fork and shake off all excess chocolate before placing on the parchment paper.
- Freeze balls an additional 20-30 minutes or until chocolate is hardened. Store in the fridge.
Recipe adapted from Alpha Foodie
Nutrition Information:Yield: 17 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 11.1gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 8mgCarbohydrates: 6.9gFiber: 1.9gSugar: 3.5gProtein: 1.2g
Low-carb desserts of interest? Check out these recipes!
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- Vegan Peanut Butter Pie
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- Healthy Almond Joy Truffles
- 3 Ingredient Strawberry Popsicles
- Crustless Pumpkin Pie