Energy bite options are endless. I have a ton of different flavors on the blog already but they are something I never tire of creating and I hope you never tire of enjoying them either. I love storing them in a fridge and having one or two as a pre-workout pick-me-up (they provide a boost of potassium and sustained energy by way of dates, nuts and cacao) but I also love eating half of the mixture while it's still in the food processor as I roll them out - it's all about balance with these guys.
I have wanted to make a Nutella flavored energy bite for a while now. Nutella, the classically creamy roasted hazelnut spread, is not dairy free which means it's been a long time since I have experienced it's uniquely delicious flavor profile - until now. A key to nailing the flavor was roasting the nuts - I was worried about the (slightly pricey) little hazelnuts but the method I described below was easy and worked out fine and the end result is so worth it!
The rest of the process is pretty much my standard - oats, dates, healthy fat, flavorings - all combined in my trusty $30 food processor (best purchase ever).
Let me know if you try these nutty little guys, they are such a special treat - I actually used this recipe as an on the fly vegan dessert for a plant-based guest at the inn where I work, I drizzled some chocolate sauce over top and sprinkled some berries, so easy - he LOVED it!
Serves: 6 (Apx. 12, 1.5" bites) • Duration: 15 minutes (add a little extra if you're hand rolling bites!)
- 1.5 cups oats, ground
- 12-16 large Medjool dates (roughly two cups, lightly packed), pitted and soaked, if needed
- 1/2 cup raw unsalted hazelnuts, toasted
- 3 tbsp. cacao/coco powder
- 2 rounded tbsp. almond butter (sub coconut oil or any nut/seed butter of choice)
- 1 tsp. vanilla extract
- 1/2 tsp. pink salt
1. Preheat your oven to 325*F. Once the oven is at temp, place your raw hazelnuts on a lined baking sheet and roast for intervals of 2-3 minutes until fragrant and slightly toasted (this took me about 6 minutes total), allow to cool.
2. While your nuts are roasting, pit your dates, IF they are a bit dry place them in a small vessel - heat water on the stove and pour over the dates and allow to soak for a few minutes until plump. Drain well and dry the dates off with a paper towel.
3. Pulse the oats in a food processor or blender until a flour-like consistency is reached, pour the flour into a separate container.
4. Add the dates, hazelnuts, cacao, almond butter, vanilla and salt to a food processor - blend till the mixture is nearly smooth (you may have to stop the machine and push the mixture down a few times with a spatula). Then add the oats back in and blend again until the oat mixture is fully integrated - it should be very thick, just slightly sticky and easily formable between your fingers.
5. Begin to roll into 1.5" balls and place them in a storage container in the fridge to set up for a few minutes. To decorate, you can roll the balls in coco powder, drizzle chocolate sauce over or press a hazelnut into the center of each one. Alternatively, you could press the mixture into a pan or other vessel, set in the fridge, slice and enjoy them like brownies.
LIGHT & LOVE, LIVECLEAN KITCHEN