Skill Level: Beginner
Total Time: 20 minutes
Total Time: 20 minutes
Ingredients
- 1 ¼ cups Pumpkin seeds, raw
- 1 cup Slivered almonds, raw
- 1 cup Cashews, unsalted and raw
- 1 cup Dates, without the pit
- 2 cups Apricots, dried
Instructions
- Preheat oven to 250 degrees.
- Place seeds and nuts onto a baking sheet and roast in oven for 5-6 minutes.
- Cool seeds and nuts for a few minutes before adding to a food processor.
- Add seeds, nuts and dried fruit to a food processor and blend until cookie crumb texture.
- Using your hands or small measuring scoop, evenly portion 16-20 bite sized pieces. Feel free to pour mixture onto a parchment lined baking sheet and pressing the mixture evenly into the sheet.
- These energy bites can freeze up to 3 months and can stay safe to eat for 10-14 days in the fridge.
Notes
Servings: 16-20
Serving Size: 1 heaping tablespoon per bite Nutrition Information: Nuts and seeds provide fat, protein and dietary fiber while the dried fruit provides carbohydrate and fiber. This snack both satisfying and enjoyable for a mid-afternoon snack or as a post dinner treat. Gluten-free, dairy free.
Serving Size: 1 heaping tablespoon per bite Nutrition Information: Nuts and seeds provide fat, protein and dietary fiber while the dried fruit provides carbohydrate and fiber. This snack both satisfying and enjoyable for a mid-afternoon snack or as a post dinner treat. Gluten-free, dairy free.