Vanilla Almond Energy Bites Recipe By Tasty Food

VANILLA ALMOND ENERGY BITES RECIPE BY TASTY

Steps:

• Mix oats, almond butter and honey in a large bowl.
• Add almonds and vanilla. Mix.
• Place bowl in the refrigerator for 30-60 minutes, or until the mixture has solidified.
• Mold mixture into bite-sized balls.
• Serve immediately.
• Enjoy!

VANILLA ALMOND LATTE ENERGY BITES

Steps:

• In the bowl of a food processor add the raw almonds and pulse until finely ground, but not flour consistency. Add in the dates and process until a dough starts to form. Add in the remaining ingredients except for the maple syrup and water and process until combined.
• If using the maple syrup add it in along with the water 1 teaspoon at a time until the mixture comes together and can be formed into balls.
• Use a 2 teaspoon cookie scoop or scoop out this amount with a measuring spoon, and roll into balls. Store the energy bites in a single layer or separated with parchment paper, in an airtight container in the refrigerator or freezer.

BERRY ALMOND ENERGY BITES

Steps:

• Reconstitute any of the fruit that is not moist and tender by placing it in a bowl and covering it with warm water. Depending on how dry it is, this could take up to 15 minutes. Drain off the excess water and pat dry with a paper towel.
• Put the almonds in a food processor and process until small pieces form, but before it becomes a paste. Pulse as needed. Add the blueberries, cherries, dates, and flaxseed meal. Pulse until the mixture pulls away from the sides, about 1 minute. If it doesn't, add 1 tablespoon water and process until it does, adding another tablespoon of water if needed. Sprinkle a plate with the coconut and using a 1-tablespoon scoop, portion the mixture into balls, about 24, and drop onto the coconut. Roll in the coconut. Store in an airtight container with any excess coconut in the refrigerator for up to two weeks.

NO BAKE ALMOND OAT ENERGY BITES

Steps:

• Grind 1/2 cup oats and 1/4 cup pumpkin seeds in a blender/food processor until powdery. Transfer to a medium bowl; set aside.
• Combine remaining 2 cups oats, remaining 1/4 cup pumpkin seeds, raisins, sunflower seeds, and cinnamon in large bowl. Stir in almond butter, honey, barley malt syrup and vanilla until soft dough forms.
• Moisten hands, and roll dough into 1 inch balls. Coat balls in oat-pumpkin seed powder. Place in freezer for 20 minutes to set, then serve or store in the fridge.