These naturally sweet no bake coconut date energy bites are sweet little bites of absolute deliciousness, and just so happen to be vegan!
I think I’m really getting the hang of making energy bites. A few weeks ago I made cherry chocolate chip energy bites and loved them so much, that I wanted to make some again. But since I’m doing Whole30 (overview here, here and here) I can’t have any chocolate (insert sad face).
But, to be honest, after making these delicious energy bites, I’m putting it out there that I don’t even miss a version of energy bites that include chocolate, because these are rock stars all by themselves.
Here are some tips to making the best ever no bake energy bites:
- Use a good food processor. I use this food processor, it really makes a difference texturally
- Process the nuts first, then add in the dates and other ingredients
- Use a cookie scoop to make even size balls, then roll with hands
- Fun little cupcake liners make the energy bites super enjoyable (we eat with our eyes too, right? And how cute are these?)
- Let your energy balls refrigerate for an hour or over night (and store in the fridge) this will
While making and enjoying these coconut energy bites I have been listening to books through audible.com (audio books through Amazon, currently I’m listening to The Rosie Project). I love reading but have been reading books at a slower pace then I’d ideally like so listening to books on my way to and from work (which is a good 30 min plus each way) and while I cook has been so amazing.
Need a naturally sweet snack that gives you natural energy? Look no further!
- ⅓ cup cashews
- 10 medjool dates, pits removed
- ½ cup coconut, shredded, divided
- 1 Tbs coconut oil
- 1 Tbs water
- Put cashews in a food processor and pulsate for 10 seconds.
- Add pitted dates, ¼ cup coconut flakes, 1 tbs coconut oil and water. Process for a minute or until the mixture comes together and no big nuts or dates remain.
- With a tablespoon scoop or a spoon scoop out 1 tablespoon of the mixture and roll in between hands to form a ball.
- Put remaining shredded coconut in a bowl, and then roll the ball in the coconut. Place ball in a mini muffin liner and refrigerate for an hour and then serve.Store in refrigerator.
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