When 2 or 3pm strikes everyday I always get the midday munchies. Since I wake up around 6 everyday and then eat lunch usually around 11:30, I am ravenous in the afternoon! In my office, the only thing that is lying around most of the time is peanut butter pretzels and Jolly Ranchers, so my lack of will power is nonexistent when hunger strikes. I generally have a fairly healthy diet through out the week, besides the occasional work happy hour where that plate of chili cheese nachos calls my name? Typically my weekday meal plan consists of toast with almond butter and banana for breakfast, our leftovers from the night before for lunch, and usually a healthy veggie filled dinner. But it’s always that pesky afternoon craving that has me wanting to reach for something sweet and snacky.
Enter Raspberry Cocoa Energy Bites!! These little bites satisfy all my cravings and are the perfect bite-size amount. Ever since reading a Cozy Kitchen’s recipe for Berry Crinkle Cookies, i’ve been dying to make a recipe with freeze dried raspberries! They have the coolest texture ever and since chocolate and raspberries go so well together I figured these bites would make the perfect vehicle! These guys are packed with energy boosting ingredients like cocoa powder, chia seeds, nut butter, and raw almonds – Plus they get all of their sweetness from dates which are packed with antioxidants and fiber. I love unsweetened coconut flakes to add a little texture on the outside as well!
Not only am I reaching for these energy bites as an afternoon snack, but also before our morning workouts! We’ve started going to a 9:30am Orange Theory class on Saturdays and Sundays, and that time is just late enough that I’m starving before we leave. I love eating one or two of these now before working out and gives me enough energy until we get home! After which I will happily devour that stack of pancakes and bacon! Isn’t that the whole reason to workout after all? 😉
Raspberry Cocoa Energy Bites
– 2 cups pitted medjool dates (16-17dates)
-1/2 cup raw almonds
– ½ cup freeze dried raspberries
-1/4 cup cocoa powder
-1 tablespoon chia seeds
-3 tablespoons unsalted nut butter (I used the mixed nut butter from TJ’s, but plain almond butter works well too)
– ½ cup unsweetened shredded coconut, plus more for rolling
– 2-3 tablespoons of warm water, if mixture is too dry.
What to do
Add all of the ingredients to the bowl of a food processor or blender. Pulse until mixture is thick and incorporated.
Take a small amount of mixture and pinch it between your fingers. If it sticks together easily and can roll into a ball, it’s ready. If the mixture is too dry and crumbly, add 1 tablespoon of warm water at a time, pulsing in between, until mixture is sticky enough to hold its shape.
Roll the mixture into 1-inch balls, then roll in shredded coconut if you’d like or you can leave them as is.
Store in an airtight container for up to two weeks. I prefer to keep them in the fridge so they are colder and more firm, but they can sit on your counter in an airtight container as well if you like them room temperature!