If you’ve followed my blog long enough, you know I’m all about energy balls/bites! They are a great pre or post workout snack. Great breakfast or snack on the go! They are also great in lunch boxes. Any time I can get extra protein and fiber into my kids – I’m all over it. This week I made another pumpkin recipe and had some leftovers in the fridge that I wanted to use up. I thought energy bites would be awesome. These take about 5 minutes of prep, 30 minutes of chilling and then rolling them out. They keep in the fridge for about 2 weeks. Bite-sized goodness!
1 cup of Medjool or fancy dates, pitted
1/4 cup of agave, maple syrup or honey (your choice)
1/4 cup of pumpkin puree
2 tablespoons of flaxseed meal
1 scoop of protein powder (I used Cabot’s whey protein)
Scant 1/2 teaspoon of pumpkin pie seasoning (I use King Arthur Flour’s version)
1/8 teaspoon of salt
1.5 cups of rolled oats (I use gluten free but you don’t have to)
1 cup of nuts (I used slivered almonds)
Into your food processor, add the dates, whatever syrup/honey you decide to use and pumpkin. Plus until the ingredients are pretty much pulverized. Then add the remaining ingredients. Run the machine until the dough forms a large ball. The mixture is a bit wetter and you can add additional oats if needed but it should be tacky. Scoop out and place the dough into a tupperware container. Cover and refrigerate for at least 30-45 minutes or until it firms up.
Scoop out the dough with a melon baller and roll with your hands into bite-sized balls. Place back in a tupperware container and store in the fridge or freezer.
— Knead to Cook