I’m a snacker.
There. I said it.
I like to nibble between meals. Yes, yes, there are plenty of schools of thought out there that outlaw mid-meal snacks, and yes, *maybe* I used to snack on potato chips and other unmentionables but now…NOW, I snack on healthy, whole foods. Which is why I am so happy to share my latest little obsession with you: Easy No-Bake Energy Bites that are both gluten AND grain free, not to mention PALEO! These little morsels of bliss – “ROCK” (to quote one of my boys)!
Did I mention they are also nut free? Yup, not only are they nut free (so they are safe for the kids to take to school) but also rich in protein, fiber, iron, zinc, iron, magnesium, potassium, healthy fats, and A, B, E vitamins. I mean these babies pack a nutritional punch! Why pay $2+ for one when you’re out and about (I paid $2.75 for one at a coffee shop!), when you can make them yourself for WAY less and you get to control the quality?
It’s important to note that to take this recipe to the next level I always follow these simple guidelines to render the seeds even more digestible: Soak Your Nuts and Lose the Gas! You can thank me now 🙂
No Bake Energy Bites (GF, Paleo)
A simple snack bite that is nut free and loaded with nutrition.
Ingredients
- 20 pitted Medjool dates softened (to do this, I toss them into a colander and place it over a pot of boiling water until soft or if you're super organized you could just soak them in warm water for 15 minutes)
- 1 cup sunflower seeds
- ½ cup pumpkin seeds
- ½ cup shredded coconut
- 2 tbsps chia seeds
- ½ tsp cinnamon powder
- ¼ tsp sea salt
- Optional:
- ½ cup raisins or dried cranberries
- ¼ cup mini chocolate chips (I use these dairy free ones)
Instructions
- In a food processor, add softened dates and process until macerated.
- Add sunflower seeds and pumpkin seeds and pulse until well chopped.
- Add coconut, chia seeds, cinnamon and sea salt and pulse, being certain to scrape down sides. If too sticky add additional coconut one tablespoon at a time.
- If adding dried fruit, add them now and pulse just enough to mix them in.
- Remove from processor and manually stir in mini chocolate chips if adding.
- Line a dish or baking sheet with parchment paper. Scoop out mixture and roll it into a ball. I like to use a small ice cream scoop.
- Refrigerate for 30 minutes to set.
Notes
I like to store these in the refrigerator to allow them to keep their form and consistency (not that there's usually too many left to actually refrigerate). 😀
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