Raw Chocolate Energy Bites
In the days leading up to my school trip to Boston I was baking up a storm. As you can probably imagine the food on school trips is a far stretch from gourmet, but for people with intolerances and specific diets, such as I, the food is practically non-existent. So, that is why my kitchen turned into a whirlwind of granola-making, nut toasting, recipe testing and vacuum sealing. It’s important when you have food intolerances to prepare for the worst (think being served solely a bowl of shredded lettuce while your friends chow down on wheat filled spaghetti noodles). I always make sure to pack lots of quick and easy snacks that I can carry with me throughout the day and eat in my hotel room as well.
This year I made a big batch of Chunky Banana Bread Granola from the My New Roots cookbook, tamari almond trail mix, crunchy chickpeas and a new creation of my own, chocolate energy bites.
I’ve always been a fan of energy bites. Last year a girl on my volleyball team used to make energy bites for the team when we had tournaments and damn they were good. I had never attempted making energy bites myself, even from a recipe, and figured it was about time I tried it out. These energy bites are super easy to make and so delicious, I’m a fan.
xx
-Ashley
Ingredients
- 10 medjool dates, pitted
- 2 tablespoons cocoa powder
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons raw pumpkin seeds
- 1 tablespoon nut butter of choice
- 1 teaspoon coconut oil
- 2 tablespoons chia seeds
- 1 tablespoon maca powder
- pinch sea salt
Instructions
- combine all the ingredients in the bowl of a food processor. Blend until the ingredients come together in a "dough".
- Using a tablespoon, measure out the dough into 14 even portions. Use your hands to roll the dough into balls. Store in the fridge or freezer to enjoy whenever a chocolate craving hits.