I love to have an easy, healthy snack in the fridge to whip out for my family when they start to whine at me for food in-between meals. I find if I don’t have some of these raw energy bites made up for the kids, they will keep pestering me for more and more snacks before lunch. Packed with nuts, healthy oils/fats and high in protein, your family will be kept fuller for longer while benefitting from their dense nutrient profile. Raw, gluten-free, dairy free, egg free AND guilt free, the only problem you will have is that they will be finished by the next day, requiring you to make another batch sooner than you anticipated. 😉 Luckily they don’t take much effort to put together and require NO baking! If your children are not nut crazy like mine, you can try reduce the quantity of whole nuts or continue to process them until thet are smaller in size. Coat them in some raw chocolate (recipe here) and they may be converted! 😉
If you have a bit more time on your hands, check out my Raw Caramel Cups – another variation of a healthy, bite sized, family snack. If you can get your hands on some mini cupcake silicone moulds to make these, it will make your preparation so much easier. No mess, no fuss, simply invert the mould once the mixture has set and out pops the little bite, so easily! I highly recommend them!
Once you make up a batch or two of these babies, store them in the fridge or freezer in an airtight container to keep them set. They are just perfect for an on the go breakfast, for lunch boxes (if your school has no nut free policy) or a guilt free after dinner treat to curb those sugar cravings!
Enjoy! xxx
- 170g medjool dates – pitted
- 2 heaped tbsp nut butter of choice – I used almond butter
- 100-120g cashew nuts
- 2 tbsp pepita seeds
- 2 tbsp cacao powder
- 1-2 tbsp pea protein
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- a pinch of sea salt or himalayan salt
- 2 tbsp water
- Place all the ingredients into a high powered processor and blend the ingredients until they start to clump and hold together when rolled.
- Divide the mixture into mould trays of choice and press them down so they hold together tightly.
- Place the tray into a fridge or freezer for 30 minutes or untill firmly set.
- Store in the fridge or freezer in an airtight container for up to 2 weeks.
