Whenever I think about making energy bites, which I do every three weeks or so because a batch lasts me that long, I usually just think about what I have to use up and what sounds good. These ones I was basically just eating straight out of the food processor like some sort of animal. Next time I need to make a batch, I really need to recreate these.
This month’s Recipe Redux theme was things that pair with chocolate. Bananas are an immediate choice. So is peanut butter… of course I used both because I feel the need to eat nut butter and chocolate with everything always.
If I had more time, I probably would have recreated the most amazing dessert I think I have ever had (except maybe sans this insane goat cheese dessert I had once) that was on the menu at Lazy Bear last week, but alas, the past few weeks of my life have been a little… crazy. Thank you for all your kind comments on my Lemony Snicket-esque string of bad luck (props to Suz for that awesome pop-culture call out). So instead, you guys get these balls of deliciousness that I made in November. Whoops. I’m really classic at that.
After my juice cleanse and pretending I was going to get my life back in order, I bought a jar of Justin’s Chocolate Hazelnut Butter because… why not? I’ve actually had it for a month and it’s only a quarter of the way eaten, which means I’ve probably had three servings spread out over a few weeks, so I’ll chalk that up to a win. I’ve been having some dark chocolate at night or maybe a baby spoon full (and I mean baby, like a couple teaspoons) of chocolate hazelnut butter. I really need to remember I keep chocolate-y energy bites around for that same reason.
- 1 cup dried bananas
- 1 cup dried figs
- 1 cup cashews
- 1 scoop chocolate protein powder (I used Vega Recovery Protein Powder)
- 2 tbsp peanut butter
- 2 tbsp maple syrup
- 1 tbsp unsweetened almond milk
- ½ tsp cinnamon
- ⅛ tsp sea salt
- Soak dried figs and bananas in filtered water for 15 minutes.
- Drain figs and bananas and place in food processor with cashews. Pulse until crumbly.
- Add protein powder, peanut butter, maple syrup, almond milk, cinnamon and sea salt to food processor and continue to combine until a ball forms.
- Place ball in airtight container and refrigerate for at least 30 minutes.
- Form into 1" balls and store in airtight container in the refrigerator for up to two weeks or the freezer for up to two months.
Looking for my other Recipe Redux recipes?
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What do you think pairs the best with chocolate? Do you have to have some chocolate every day?