Don’t you just love it when a plan comes together? I’ve been dipping into some seriously decadent dark chocolate truffles the past few nights, and whilst they’re good, there just seems to be something missing. I think its the bite, there isn’t any really! I need some texture, some nuttiness, something to get my teeth into when it comes to sweet treats. I do like a sweet treat after dinner so I gave these almond, cocoa + maca energy bites a shot, and they worked despite the guess work. They worked really well.
These bites are completely free of refined sugars and full of heart healthy fats, vitamins and antioxidants. This really is good mood food, I swear I felt better after a couple of these nutrient dense chocolatey nut balls. Thank you cocoa and almonds. The dates provide a natural sweetness and more vitally the binding force for the rest of the ingredients. Not only is maca super good for you, it lends a super malty cereal undertone, a bit like malted milk balls (you know, maltesers!) but nicer. Packed full of goodness, gluten free, dairy free, soy free, deliciously rich, nutty and taste like they should be bad for you. This here is raw almond, cocoa + maca energy bite success.
I blitzed the ingredients in a Vitamix as I don’t own a food processor and it worked fine. A little prodding, poking and scraping was required but all in all I’m happy to do the recipe again in a blender. Yep, a food processor would be better but a blender really is fine with a bit of extra work.
These are super quick to put together and really adaptable too, I used almonds purely because I had a surplus but any nut would work well. Same goes for the maca powder as I reckon coconut powder, extra cocoa, carob, ground chia or hemp seeds would be great in an energy bite. Just mix it up and make your preferred ball of energy.
Almond, cocoa + maca energy bites
(makes 10 bites)
1 cup almonds
1/4 cup cocoa powder
2 tablespoons maca powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1. Blend the almonds until chopped finely but not to a flour as you need some texture. Set half aside.
2. Add the remaining ingredients to a food processor and blend until a sticky dough forms. If like me you’re using a blender you may need to scrape the bottom of the jug to redistribute the dough or pat the sides. Add the remaining almonds and blend once more.
3. Transfer the dough to a bowl and fill a smaller bowl with tepid water. Using your hands form 10 small bites, using the water to dip your fingers for a more pliable consistency.
4. Transfer the bites to the freezer for 30 minutes and store in the fridge for up to a week. You’ll eat them before then, take my word for it.
Note: Date sizes vary a lot so you may need a little more or less. To achieve a more pliable dough it’s advisable to dip your fingers in tepid water for a smoother, more uniform bite.