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). 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 the My New Roots 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.