This recipe started off as a way to finish some random quantities of oats, almonds and nut butter I had lying around. I had only the vaguest idea of amounts and exact ingredients, but I took notes along the way and ended up with a delicious, super quick snack/dessert, packed with a lot of good stuff. You just need a food processor and a clean-out-the-fridge moment!

This is a slightly modified version of a previous recipe because I added dates as a sweetener this time. They also make the energy bites more fudgy and help bind the mixture better. Chewy, full of texture and with a little bit of cocoa, they have a chocolatey flavour too! The cocoa is optional but really, is chocolate ever optional?

Depending on what you have on hand, customise this recipe as you like. Any other finely ground nuts, a nut butter other than peanut and maple syrup instead of honey to make them vegan. I like them slightly cold from the fridge and they work so well as an on-the-go snack!

Date and Nut Energy Bites

Chewy, fudgy, vegan and GF energy bites with almonds, pecans and dates

Prep Time: 15

Cook Time: 5

Total Time: 20

Makes: 10 energy bites

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Ingredients

1 cup raw, unsalted nuts (I used a mix of almonds and pecans, walnuts or hazelnuts are great too)
8 dates, deseeded
1/2 cup rolled oats (instant oats are ok too)
1 tbsp cocoa powder (optional)
Pinch of salt
1/4 tsp vanilla extract
2 to 3 tbsps honey or maple syrup
2 to 3 tbsps peanut butter or any other nut butter (I recommend the natural, runny kind; creamy or crunchy is ok here)

Instructions

Preheat the oven to 175 C. Spread the nuts out in a single layer on an un-greased baking tray. Bake for 5 to 8 minutes until fragrant and very slightly darkened. Set aside to cool for a few minutes. Meanwhile, soak the dates in hot water for about 10 minutes.
Now, in a food processor fitted with a sharp blade, add the oats, cocoa and salt. Blitz until coarsely powdered (see photos below). I like a little texture from the oats but you can process them longer if you prefer them more finely powdered.
Add the soaked dates and vanilla. Then add in the cooled roasted nuts. Blitz again until the nuts are very finely chopped and there are no big pieces of dates left. If needed, add a spoon of hot water to help make the blending easier. Scrape down the bowl as needed with a spatula.
Now add the honey/maple syrup along with the peanut butter. Blitz again till the mixture is completely moistened and clumps together when pressed between your fingers. Taste and add more honey if needed. If it's still a bit dry and crumbly, add more nut butter.
Form 10 to 12 equal sized bites (I used a 1.5 tbsp cookie scoop to get even portions) by moulding each one in your palms. The oils from the nuts and nut butter will help and it might be easier to use just one hand to shape them.
You can eat them right away or refrigerate for 20 minutes for a fudgier texture. Store them in the fridge in an airtight tin for 10 days. Happy eating! In the previous version of this recipe (with only honey, no dates), I dipped the bites in chocolate and refrigerated them to let the chocolate set for a truffle-like snack!