Ingredients

The following ingredients have 4 Servings
  • 1 cup unsweetened coconut flakes
  • 16 large medjool dates (pitted)
  • 1.2 oz bag freeze dried raspberries*
  • 1 cup blanched almond flour
  • 1 cup whole almonds
  • 2 tsp vanilla extract
  • 3 tbsp virgin coconut oil

Instruction

  • Start by toasting the coconut. My preferred method is to put the coconut flakes in a dry skillet set over medium heat, and cook for about 3-4 minutes, stirring frequently, until the coconut is golden. Let cool while you prepare the other ingredients
  • In the bowl of a food processor, add the pitted medjool dates, freeze dried raspberries, blanched almond flour, whole almonds, vanilla extract, coconut oil, and toasted coconut flakes.
  • Process the mixture for at least 30 seconds, or until all the nuts are well-chopped and the ingredients are combined. If you pinch the mixture together with your fingertips, it should hold together.
  • Roll the mixture into 1" balls. I find it easiest to first use a medium cookie scoop to portion out the mixture, then roll that into a ball.
  • The energy bites will store at room temperature for at least a week. Enjoy!