Easy Energy Bites

Easy Energy Bites // Serious Crust

So these energy bite things have been popping up in my life for a while now. I’ve seen them everywhere: favorite foodie websites, blogs, Pinterest (duh, everything is on Pinterest), and on my sister’s Facebook. I tried a batch inspired by Sprouted Kitchen that was peanut butter heavy, but they weren’t really my jam (but maybe peanut butter is your jam, or jelly, as it were). After talking to my sister, she inspired me to try her version. And they were great. They were fruity, jammy, chewy, and a little nutty, similar to Larabars.

The beauty of these is that they could not be easier to make. Also, people have found them really impressive, even though they took a mere pressing of buttons to make. The other beauty of these is that you can make them using whatever you’re in the mood for. On this particular day, dried apricots and cherries were calling my name. But I also wanted a little decadence, so I threw in some semi-sweet chocolate chips. The possibilities are endless. And I like that.

Easy Energy Bites

Note: you will need a food processor to make these. You could try them in a blender, but I’m not making any promises about what might happen.

Ingredients

1 cup nuts (I used almond) – toasting optional
1 cup pitted dates
1 cup dried fruit (I went for half apricots, half sour cherries)
Optional: 1/2 cup semi-sweet or dark chocolate, or cocoa nibs

Instructions

Get out a large piece of wax or parchment paper.

Combine the nuts, dates, whatever dried fruit, and chocolate (if you’re using it) in a food processor. Pulse a few times to break up the ingredients, stopping to separate the dates if they clump together. Now, turn the food processor on for 30 seconds or so. Everything should break down every more to crumbly pieces. Scrape down the edges of the bowl. Process again for 1-2 minutes until a paste starts to form and the ingredients clump together into a ball. Dump the paste/dough onto the piece of parchment or wax paper, and press it with your hands until it forms a square, roughly 8×8. Wrap up the dough, and let cool in the fridge for at least an hour, or up to overnight.

Once the dough is chilled, unwrap it, slice it into bars of whatever size. You can individually wrap the bars if you’d like, but I stacked mine in a tupperware and stored them in the fridge. Note that they don’t necessarily need to be kept in the fridge, but doing so will help them maintain their shape and firmness. Room temperature bars will be softer and pastier.

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