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
- Combine all ingredients into a food processor.
- Pulse until fine crumbs begin to slightly stick together, about 15-20 times.
- Line a 9-inch bread pan with waxed paper.
- Using wet fingers (you may have to wet more than once), evenly press mixture into pan.
- 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
- 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.
- 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.
- Place in the refrigerator for approximately 30 mins to firm up.
- 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.
- 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!
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