No-Bake Trail Mix Energy Bites

No Bake Trail Mix Energy Bites

My approach to eating is to focus on small balanced meals and wholesome snacks and treats that can be enjoyed throughout the day. I always focus on variety and quality ingredients to ensure that my digestive system is not overly taxed and additionally that I'm getting a wide range of nutrients from different sources.

This brings me to these little trail mix bites that are easy to prepare and packed right full of protein. You really only need one to provide a boost of energy.

They travel well on the trail, are well suited to take along for an addition to lunch, or just enjoyed when you are wanting a snack right inside when it's too miserable to want to go on a trek. It's always such a challenge to find anything decently nourishing and healthy to purchase when on a road trip, but if you plan ahead, it won't be necessary to stop for snacks.

Ingredients:
  • 1 1/4 cups rolled oats
  • 3/4 cup pitted dates, roughly chopped
  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1/2 cup dried cherries
  • 1/4 cup dried cranberries
  • 1/3 cup unsalted sunflower seeds
  • 2 tablespoons chia seeds
  • 1 tablespoon hemp seeds (optional)
  • 2 tablespoons ground flax seed
  • a few pinches of sea salt
  • 2/3 cup dark chocolate, broken into pieces
  • 1/3 cup raw honey
  • 1/3 cup almond butter or natural peanut butter
  • 1 teaspoon almond or vanilla extract
Instructions:
  • Grease or line 24 miniature muffin cups.
  • In a food processor, pulse together the oats, dates, almonds, cashews, cherries, cranberries, sunflower seeds, chia seeds, hemp seeds if using, ground flax seed and salt until the oats are reduced to a fairly fine meal and the other ingredients are broken down. Add the chocolate and pulse a few more times. Now add the honey, almond or peanut butter and almond or vanilla extract. Process until the mixture clumps together. If necessary, add a bit more honey.
  • Transfer the mixture evenly into the prepared muffin cups, pressing the mixture firmly so it holds together. Transfer to the freezer for 30 to 60 minutes to harden. Remove from the muffin cups and store in an airtight container in the refrigerator.

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