ENERGY BITES
I cut this recipe in half to be easier on my food processor. Also, if the dates or cherries are dry and hard, might be a good idea to soften in microwave or by soaking in water for a few minutes.
INGREDIENTS
- 1 c Dates, pitted and chopped
- 1/2 c Cashews
- 1/2 c Almonds
- 1/4 c Dried, Unsweetened Coconut
- 1/4 c Dried Cherries
- 1 Tbsp Softened Coconut Oil
- 1/2 tsp Vanilla Extract
- Generous pinch of Sea salt
INSTRUCTIONS
- Fit a food processor with a metal blade. Add almonds and cashews to the processor and pulse until they are uniformly finely chopped. Add the dates, cherries, coconut, coconut oil, vanilla extract and sea salt and process until a thick paste forms and clumps together in the food processor. (The time will vary depending on the strength of your food processor—don’t push it. It’s easy to burn out a food processor, so take breaks and use fresh, soft ingredients. You may need to frequently stir the ingredients and process for a longer duration for a stickier, more consistent texture).
- Line a loaf pan with a sheet of parchment paper, cut so it hangs over the edge on one side. Transfer the mixture to the paper-lined pan, and using your hands, press evenly into the bottom of the pan. Fold the excess parchment over the bars to cover them and continue to very firmly press the bars down with a flat hand or heavy object until smooth. Refrigerate for at least 2 hours before cutting.
- Using the edges of parchment to remove the bars from the pan to a cutting board. Cut into desired size and store in the refrigerator in an airtight container.
