I know, I know, who needs another energy bite recipe, right? I was thinking the same thing until I tasted one of these and I decided that I'd share it with you anyway! And with just 3 core ingredients, these are both super simple to make and won't have you making a total mess of the kitchen in the process.
This snack came to be for two reasons. First, a friend emailed asking for suggestions on gluten-free snacks to serve her daughter and I realized that while so many of my snacks rely on oats, you are only guaranteed that they are gluten-free if you pay the big bucks for them. Second, my own third trimester hormones have made eating grains difficult, so I've been needing quick snacks to fortify myself through each day (and sometimes at night when I wake up and my stomach is growling!)
Here's what's different about these energy bites:
- They are very soft, and so are easy for toddlers to eat whether straight out of the fridge or at room temperature.
- They only require 3 ingredients and one batch goes really far.
- They are not difficult to make or store (some others I've found haven't actually stuck together!)
You can change up the ingredients based on what you have and pay around with other add-ins. I rolled mine in coconut because, well, I love coconut, but you can totally skip that. I also bet that adding a bit of mini chocolate chips to the batter would be a delicious touch, should you want to serve these as more of a dessert food.
3-Ingredient Energy Bites
Adapted from these 3-Ingredient Energy Bars over on the Kitchn
I soaked all of my ingredients to make sure that they were moist enough when I put them into the food processor, but if your dates and dried fruit are very fresh—as in they feel super sticky and gooey—you can probably skip that step. You can also make them smaller using a teaspoon measuring cup if you'd like.
Makes about 15
- 1 cup almonds
- 1 cup Medjool dates
- 1 cup dried apples, cherries, apricots, raisins, or prunes
- Soak all ingredients in water for 20-30 minutes. Drain well and pat dry with a paper towel.
- Use a food processor to grind into a smooth paste, stopping to scrape down the sides of the bowl and to move the batter if it gets stuck in a clump. Use a 1-tablespoon measuring spoon to portion out balls. Serve, or place on a plate an and let firm up in the fridge. Store in an airtight container in the fridge for up to 1 month.
Roll balls in unsweetened shredded coconut, sesame seeds, or cocoa powder if desired.
Use cashews or peanuts instead of almonds.
Add 2 tablespoons mini chocolate chips to the batter.