Raw Chocolate Energy Bites

In the days leading up to my school trip to Boston I was baking up a storm. As you can probably imagine the food on school trips is a far stretch from gourmet, but for people with intolerances and specific diets, such as I, the food is practically non-existent. So, that is why my kitchen turned into a whirlwind of granola-making, nut toasting, recipe testing and vacuum sealing. It’s important when you have food intolerances to prepare for the worst (think being served solely a bowl of shredded lettuce while your friends chow down on wheat filled spaghetti noodles).Β I always make sure to pack lots of quick and easy snacks that I can carry with me throughout the day and eat in my hotel room as well.

This year I made a big batch of Chunky Banana Bread Granola from theΒ My New RootsΒ cookbook, tamari almond trail mix, crunchy chickpeas and a new creation of my own, chocolate energy bites.

I’ve always been a fan of energy bites. Last year a girl on my volleyball team used to make energy bites for the team when we had tournaments and damn they were good. I had never attempted making energy bites myself, even from a recipe, and figured it was about time I tried it out. These energy bites are super easy to make and so delicious, I’m a fan.




Raw Chocolate Energy Bites

Makes 9 energy bites

1 cup pitted dates

1 tablespoon almond butter

5 tablespoons rolled oats

2 tablespoons cocoa powder

1/4 teaspoon cinnamon

1 tablespoon chia seeds

1 tablespoon pumpkin seeds

3 tablespoons unsweetened shredded coconut

Pinch of sea salt



Soak the dates in boiling water until soft, about 15-20 minutes. Drain the dates and place in the bowl of a food processor with the remaining ingredients. Blend until well combined. You may have to stop a few times and scrape down the sides of the bowl.

Chill the dough for 30 minutes to an hour. Once chilled, roll the dough into 9 balls and freeze for at least an hour or overnight.

Store in the freezer for an easy access snack.


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