Post-holiday, an energy power bite may be just what we all need. I read an article recently referring to trendy, nutrient-packed energy bars and bites referred to as “renewable energy.” I like that: it’s catchy and on point. My previous blog about Protein Power Bites was so popular, I felt a follow-up was due, especially during summer, when kids are home and moms (and dads) who don’t send their kids to sleep-away camp will be desperately searching for more energy.
Unlike my previous recipes for power bites, these energy power bites cut into squares can almost pass for a healthy brownie-like treat, or at least I would like to think so. (And they unlike a brownie, do not need to be baked.) They have great texture and just the right amount of sweetness. Any combination of chia, flax and hemp seeds help pack a nutritious punch into these bite size easy-to-make, energy bites.
Cocoa Oatmeal Energy Power Bites
- 1 tablespoon coconut oil, melted and cooled, plus more for the pan
- 1 ounce unsweetened chocolate, grated
- 9 Medjool dates, pitted
- 1/2 cup almond butter (any nut butter works)
- 3 tablespoons ground chia seeds, flaxseed chia seeds and/or hemp seeds
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 3 tablespoons ground almond flour
- 4 tablespoons oatmeal, ground
- 1 teaspoon cocoa powder
- 3 tablespoons unsweetened shredded coconut
- flaky sea salt
- Step 1 Line an 8×8 baking pan with parchment paper allowing an overhang on the sides. Melt a little coconut oil and, using a pastry brush, lightly coat the parchment paper to prevent sticking. Set aside.
- Step 2 Place the dates in a small bowl and cover with boiling water. Cover with plastic wrap and allow to sit for 10 minutes to soften.
- Step 3 Drain the dates and set aside.
- Step 4 In the bowl of a kitchen mixer such as a Cusinart fitted with a metal attachment, add the coconut oil, dates and almond butter. Pulse until the ingredients come together.
- Step 5 Add the ground flaxseed, ground chia seed, ground hemp seed, salt, cinnamon, and vanilla, pulse to incorporate.
- Step 6 Add the almond flour, ground oatmeal, grated chocolate, cocoa powder, and shredded coconut and pulse to mix.
- Step 7 Using your hands, press the mixture into the prepared pan. Cover with plastic wrap and chill until firm, about 1 hour.
- Step 8 To serve, lift the parchment paper from the pan and place on a cutting board. Slice into 16 squares and sprinkle with flaked sea salt.
- Step 9 If stored in an airtight container in the refrigerator, these squares can be kept for up to 2 week.