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Mochaccino Energy Bites

What You Need

  • 2 Tbs finely-ground organic* coffee beans
  • 1/4 cup quick oats
  • 20 dates
  • 3 Tbs cocoa powder
  • 1/4 cup slivered almonds
  • 1 Tbs chia seeds
  • 2-4 Tbs water
  • 1/4 tsp sea salt

 

*Coffee, because it is grown in tropical regions, tends to have loads of pesticides- you can cut these down dramatically by buying organic!

 

What You Do

  1. Combine all ingredients into a food processor. 
  2. Pulse until fine crumbs begin to slightly stick together, about 15-20 times.
  3. Line a 9-inch bread pan with waxed paper. 
  4. Using wet fingers (you may have to wet more than once), evenly press mixture into pan. 
  5. Let rest 15 minutes in the refrigerator and cut into 16, 1-inch pieces.

 

These can also be rolled into balls.

Store in airtight container on the counter for up to three days.

 

Tahini Coconut Smoothie

What You Need

  • 1 can (14 oz) coconut milk
  • 1 ripe avocado, halved, pitted and peeled
  • 3 packets raw sugar (~1.5 TBSP)
  • 6 tsp tahini paste
  • 1 tbsp coconut oil, melted
  • 1 tbsp cocoa powder
  • 1 tsp vanilla
  • 1/4 tsp ground cinnamon
  • 1 cup ice cubes
  • 2 tbsp toasted unsweetened shredded coconut
  • 2 tsp toasted sesame seeds

 

What You Do

  • In blender, combine coconut milk, avocado, sweetener, tahini paste, coconut oil, cocoa powder, vanilla and cinnamon until blended. Add ice cubes; purée until smooth.
  • Pour into 2 glasses. Garnish with toasted coconut and sesame seeds.

 

Want a little kick? Boost it with a shot of espresso! 

 

Pina Colada Energy Bites

What You Need

 

  • 1 cup toasted whole cashews 
  • 1 cup toasted macadamia nuts 
  • 2/3 cup unsweetened shredded coconut divided 
  • 1 cup large medjool dates pitted 
  • 1 cup dried pineapple diced 
  • 1/4 tsp coconut extract 

 

What You Do

  1. To start, toast the cashews, macadamia nuts and coconut. Preheat the oven to 350°F. Place the cashews, macadamia nuts and coconut on a large baking sheet, keeping them separate from one another. Bake for 5 minutes. Remove the pan from the oven an gently stir each individually. Place back in the oven for another 5 minutes until the coconut is golden brown.
  2. Set the toasted coconut aside and place the toasted nuts in the food processor. Blend on high until a course meal forms, about 1 minute. Remove the lid from the processor and add the pitted dates, diced dried pineapple 1/3 cup of the toasted coconut and coconut extract. Blend again until the ingredients until they are fully combined, about 30 seconds. Mixture will be thick, sticky and slightly wet.
  3. Place in the refrigerator for approximately 30 mins to firm up.
  4. Once chilled, using a slightly rounded tablespoon, roll mixture into balls between the pals of your hands. Roll into the other 1/3 cup of toasted coconut until full coated.
  5. Store in an air tight container in the refrigerator for 5 days or in the freeze for up to 1 month.

 

Want to maximize your time? Have an energy ball exchange! get your friends to each make a different kind of energy ball and get together to share and swap. You’ll be set for months!

Excel Automotive
  • Sara Snelling, from All on the Table
    Sara Snelling, from All on the Table

    Nutrition Consultant & Culinary Educator

    Sara is a nutrition consultant and culinary educator with a Bachelor of Science in Dietetics. She has had a lifelong passion for culinary art, nutrition and the holistic sensory experience of food. Her expertise in the field of dietetics and nutrition includes extensive education, training and experience in culinary, agricultural, clinical and community applications. This broad and deep acumen provides the foundation for her practice. Her professional mission is to enable sustainable change in dietary lifestyle habits as a means to affect and improve physical and emotional well-being. She finds joy in exploring the wholly sensory experience of food.

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