RAW QNOLA ENERGY BITES
These bites are concentrated sources of vitamins, minerals and micronutrients. Made predominantly with dates, coconut oil and a variety of super foods, these chewy bite-sized snacks are not only easy to make but also an easy, instant way to consume essential nutrients. Almost as easy to make as a smoothie, you simply add the ingredients to a blender and let the freezer do the rest. I recommend always keeping a batch of these in the fridge or freezer, to satisfy cravings, take to work or accompany you whilst travelling.
1 Cup Dates, pitted
60g Raw Cacao Butter or Coconut Oil, melted
6 Tablespoons Raw Cacao Powder
1/2 Cup Ground Almonds
4 Tablespoons Raw Nut Butter
Generous Pinch of Himalayan Pink Salt
2 Tablespoons Chia Seeds
1/2 Teaspoon Organic Vanilla Extract
1 Teaspoon Cinnamon
1 Teaspoon Maca Root Powder
2 Tablespoons Qnola, any flavour
1 Teaspoon Orange Oil or Grated Orange Zest
Vanilla, Chocolate or tasteless protein powder of choice
Start by placing the dates into a high speed blender or a food processor. Add the coconut oil and blend for 2 minutes until the dates form a smooth paste. Now add the remaining ingredients, apart from the Qnola. Blend again for 2-3 minutes, making sure you don't miss any mixture that ends up around the sides of your blender. To avoid this, scrape down the sides, using a spatula, after about 2 minutes before continuing.
When the mixture is smooth, scrape it into a medium bowl. If it is too wet to touch, add more ground almonds. If it is too sweet for you, add more cacao or a tablespoon of tahini and splash of lemon juice before mixing to combine. Form the mixture into balls or flat rectangles the size of a regular chocolate bar if you prefer. Add the Qnola to a small bowl and with the balls, roll them through the Qnola until they are evenly coated. Do the same with the bars, or experiment - you may want to just coat the base or the top. It's up to you.
With your fingers, spread some soft coconut oil onto a baking tray or plate before placing each ball/bar on top. Place in the freezer and leave to set for about 20 minutes to 1 hour.
Store in the freezer or in the fridge for up to 1-2 months.
Recipe by Danielle Copperman.