When it comes to chickpeas, I think it’s fair to say I really have a ‘thing’ for them. They are such a versatile ingredient in so many dishes and are prized for their high protein and fiber content, as well as an abundance of key vitamins and minerals. You can check out some of my other dishes made with chickpeas such as my favorite Italian dish, Pasta e Ceci or my sweet and savory Roasted Chickpeas. Whilst I love hummus, sometimes, It nice to have a change. It strikes a beautiful combination in this dish with the earthy, sweet potatoes and sweet, roasted garlic. With the winter months approaching thick and fast, it’s important to try include a variety of nutrient dense foods in our diet, to keep those bugs at bay. Think of replacing your regular mashed potato with this combination at your next roast dinner. Those of you lucky ducks enjoying the blissful arrival of summer, this dish would be a perfect addition as a dip or spread with some wholemeal pita crisps and veggie sticks at your next weekend barbecue. I served mine with a roasted lamb shoulder with a Moroccan style couscous. With the left over hummus, I tossed it through a bunch of rocket, couscous and pine nuts for lunch the next day. It really is such a versatile little combo. Remember to give it a good drizzle of good quality extra virgin olive oil before serving it because like any dish, olive oil lifts it to the next level! 😉

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