Steps
- 1
Line a baking sheet with parchment paper.
- 2
In a food processor, pulse the almonds until finely chopped but not a paste.
- 3
Add the shredded coconut, pitted dates, raw honey, cinnamon, vanilla extract, and sea salt to the food processor.
- 4
Pulse the mixture until it starts to stick together and forms a coarse dough. Scrape down the sides if necessary.
- 5
Use your hands to form the mixture into 12 evenly sized bite-sized balls, pressing firmly to hold shape.
- 6
Place the energy bites on the prepared baking sheet and refrigerate for at least 15 minutes to firm up before serving.
Tips from the Chef
Use fresh Medjool dates for the best natural sweetness and texture.
If mixture is too dry, add a little more honey or a splash of water to help bind.
Store energy bites in an airtight container in the refrigerator for up to 1 week.
For extra crunch, toast the almonds lightly before processing, but let them cool completely first.
You can roll the bites in extra shredded coconut for a decorative coating if desired.
Ingredients
- 1 cup unsweetened shredded coconut
- 0.75 cup raw almonds (finely chopped)
- 6 whole Medjool dates (pitted)
- 2 tbsp raw honey
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 0.25 tsp sea salt
Nutrition
(per serving)
Calories
136
Protein
2.5 g
Carbs
14.1 g
Fat
7.7 g
