Dark Chocolate Energy Bites

June 21, 2015

Busy days can often get the best of us and easily so once you get low on energy. But most of the time when we are out, it just gets difficult to find access to healthy food! 

The best fix for longer-lasting energy are carbs and protein together -- they make you go bouncing around until dinner. These little irregularly-sized cookies that I made are just that and more; they also contain fiber and healthy fats from the nuts plus iron and magnesium from the cacao that give your brain and mood the boost that they need! So much better than a chocolate candy bar that will only make you feel more sluggish. 

These babies are made with only 5 ingredients (well, 6 if you count the water) so now you can have all three of easy, healthy and yummy in one fix to the 3 o'clock slump! They're so good for you that you can even make a big batch and have them for breakfast or as a post-workout snack. But since these energy bites can also be such a treat, here's another idea: how about wrap them in a cute jar and give it as a gift to someone you love? Makes a long day so worth it, I think -- to see them smile.


xx

Prep time: 20 min
Cook time: 15 min
Serving size: 1
1 tbsp cacao powder
2 tbsp almond butter
3 tbsp water
1 banana, chopped
¼ cup chopped almonds
¼ chopped peanuts
Procedure:
1.)   Combine water, almond butter, and cacao in a small skillet over medium-low heat. Stir until the cacao and almond butter are melted together and the mixture rich and thick.
2.)   Remove from heat, transfer to a small bowl and let sit for a few minutes to cool.
3.)   Once cool, add the chocolate mixture and banana to a food processor and pulse until properly combined. Scrape down the sides if necessary.
4.)    Next add the nuts and pulse until you form a loose but wet and sticky dough.
5.)   Transfer the dough into a bowl and chill for 10 minutes. Meanwhile, preheat oven to 180 degrees Celsius.
6.)   Take the dough out of the fridge, mold bite-size pieces out of it using your palms and then arrange them on a parchment lined baking sheet.
7.)   Bake for around 15-17 minutes.

8.)   Let the pieces cool and then transfer in an airtight container.


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