It’s been one of those “throes-of-teething, no-sleep-for-mama” kind of weeks here at the homestead. I’ve been running on fumes and coffee, and feeling a lot like Winnie the Pooh. For two reasons – first, my brain seems to have been replaced with wool. This morning I opened the freezer door to pull out some chops for dinner – and discovered the milk, which I had apparently shoved in there instead of the fridge, when I was up in the night. Oops.
The sleep deprivation has also made me hungry, so I’ve been constantly on the prowl for “a little something sweet”. You know, “a smackerel,” as the silly old bear would say.
I broke down today, and made a big batch of these dark chocolate pecan haystacks. They’re my fave. And they’re oh-so-easy. Like seven minutes start to finish easy. Okay, make that ten, if you happen to have a two year old helper.
What I love about these, is that they’re just the right harmony of bittersweet, and crinkly crunchy. And since the chocolate is really dark (I’m a big fan of 85-90% myself), they’re pretty low in sugar, and don’t leave me with any of that sugar rush (and crash!) that even many honey-sweetened, paleo-friendly treats can. They’re just sweet enough to make me feel I’ve indulged.
And really, I think I can make an argument for calling these brain food. I mean, hear me out on this one…Those wonderful medium-chain triglycerides in the coconut get converted to ketone bodies by our liver mitochondria – which then have a powerful healing and stimulating effect on the brain. Pecans are extremely high in antioxidants – they have the highest levels of any tree nut, and are in the top 15 antioxidant containing foods according to the USDA.
And then there’s the chocolate. As long as we’re talking about good dark chocolate (at least 70%, but the higher the percentage, the better), it offers so many wonderful benefits to the brain. The flavonoids it contains have profound neuroprotective effects, prolonging the lifespan of neurons, and increasing the plasticity of synapses. Those flavonoids are also believed to increase blood flow to the brain, resulting in better memory and problem solving ability. And chocolate contains methylxanthines, plant-produced compounds that have been shown to improve concentration levels. I definitely need me some of that, right about now.
So, in case you need a reason to feel righteous about indulging with me, we’re going to say we’re doing it in the name of brain health. ; )
Ingredients
- 3.5 ounces dark chocolate I prefer at least 80%
- 1 cup flaked coconut
- 3/4 cup raw pecans broken in pieces
Instructions
- Break chocolate into pieces. Melt over low heat in double boiler, stirring until melted.
- Add coconut and pecans to melted chocolate.
- Carefully drop cookies by heaping tablespoon onto parchment lined cookie sheet.
- Refrigerate 15 minutes, until firm.
Cait Weingartner says
I love homemade candy, and these look amazing! I’m going to make a test batch, and if they are half as good as they look, I’m going to make several batches to give for Christmas gifts.
Anna says
Hi Cait! Thanks so much for the kind comment! I’m including these in my Christmas cookie gifts this year, too! ? Hope you enjoy!!
Christine says
I love how you read through all the studies and then condense the information into concise, digestible nuggets via your posts! Both this post and the one on lard were so interesting to me, and I learned some nutritional information that I hadn’t known previously. Thanks! 🙂
Anna says
Christine, I’m so glad you enjoyed the posts, and thank you so much for the encouragement! I can’t help myself, I just LOVE reading studies about nutrition, and always enjoy a chance to share!
Jamie says
Those look delicious and so easy! I’ll have to try them over the holidays!
Anna says
Thanks so much Jamie! They really are SO easy! Hope you have a wonderful holiday season!!
Karen Merhalski says
I haven’t made these in years! Yours look so yummy that I think I’ll have to make up a batch! 🙂