Full disclosure: this is hardly my creation, however, it is certainly my interpretation of it. Energy bites/bars have been saving humans from hanger induced outbursts for some time now, thankfully. It was inevitable that I would produce and share my own derivative, which also happens to be a superior sweet tooth supplement.
Why choose this recipe over the heaps of offerings in the grocery store? Take a peek at 95% of those label’s ingredients and you will understand why. My recipe, as always, is under 10 ingredients which boast nutrients, instead of junk.
Feel free to experiment with a variety of nuts and seeds in this recipe. You can also supplement the dates for other dried fruit. I generally like to roll the energy bites in dark chocolate or toasted coconut, but I also experimented with a variety of almond butter and date caramel toppings. Feel free to message me for detailed info.
serving size: 24 bites
total time: 30 mins
- 2 cups pumpkin seeds
- 1/4 cup mixed seeds (chia, hemp, flax, etc)
- 1/4 cup shredded coconut + more for garnish
- 10 dates
- 2 tablespoons coconut oil
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
1 cup dark chocolate chips (optional)
Add all ingredients into a food processor and pulse until all ingredients are evenly combined into a crumble consistency. Form spheres in the palm of your hand that are a little larger than the size of a quarter. Line a plate with parchment paper, arrange the bites so that they have space between them. Place in the freezer for about 10 minutes.
If you are dipping in dark chocolate, start a double boiler on the stove over medium-low heat. The bottom pot should only simmer and the top pot should not be touching the water beneath. Add the chocolate chips to the top pot, allowing the chocolate to melt. Remove the bites from the freezer, and using a spoon, carefully place each bite into the chocolate and place it back on the parchment paper. Continue to coat each bite individually. Once finished, either garnish with coconut or put directly back in the freezer to cool for another 5 minutes.
If you are not a chocolate fan, toast the coconut in a dry sautee pan until golden brown, for about 2 minutes. Then coat the bites in the toasted coconut and place them back in the freezer to set.