Chocolate Chip Energy Bites (With Video)

This is an older recipe from Foraged Dish that I wanted to spruce up with new photos and a video. These energy bites are so darn delicious — they’ve been in my snack draw at work and I SO look forward to snack time each day! 

Chocolate Chip Energy Bites
Chocolate Chip Energy Bites

Last week I went on a hike in the Front Range with nothing in my bag but my camera, my phone, and a ziplock stocked with these Chocolate Chip Energy Bites. I thought I had my car key too, until 30 minutes in when — oh no! - I noticed the pocket where my key was in was open. Open and empty. 

I immediately turned on my heels and spent the whole hike downhill with my head turned down, eyes constantly scanning the trail. I tried to soothe my inner chatter box, which, by the time I made it back down to the trailhead with no sign of my keys in sight, was freaking out.  In the end, I had to call for a ride to go get a spare key (thanks, Dad!). 

But I digress. Casualties of hiking alone are not what this post is about! This post is about the snack I had with me at the time, Chocolate Chip Energy Bites! (The whole hike I kept thinking, well at least if I have to wait a while, I have good snacks…)

Chocolate Chip Energy Bites
Chocolate Chip Energy Bites

These energy bites (or balls, or whatever you want to call them) call for only six ingredients and they just go into your food processor and you roll them up. That’s it! 

Why macadamias and cashews? Macadamia nuts are extra buttery, which lends very well to this recipe, which taste a lot like a healthy version of cookie dough! At the same time, cashews are a bit starchier than most nuts, and their sweet flavor also gives these bites a bit of a “cookie dough” flavor. 

Mini chocolate chips are best in this recipe because they distribute into each energy bite well. Each bite has a bit of chocolate and a bit of nut mixture, which sticks everything together. 

Happy hiking! Take these with you — and don’t lose track of those keys!! 

Recipe video below!

Chocolate Chip Energy Bites

Published January 15, 2018 by
   Print This Recipe

Yield: 12   |    Active Time: 20 minutes



Ingredients:

  • 1/3 cup dates, pitted
  • 1/2 cup macadamia nuts
  • 1/2 cup cashew pieces
  • Pinch of salt
  • 1 tablespoon honey
  • 3 tablespoons mini chocolate chips

  • Directions:

    1. Add dates, macadamia nuts, cashews, salt, and honey to bowl of food processor. Secure lid on food processor and run until the nuts are ground into a corse meal that begins to clump.
    2. Add mini chocolate chips to food processor and pulse, 2-3 times, just until chocolate is evenly distributed.
    3. Scoop a heaping tablespoonful of the mixture into your hands and roll into a ball. Repeat until all of the mixture is used.
    4. Enjoy immediately or store in an air-tight container in the fridge.

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    Three Herb Roasted Chicken

    Three Herb Roasted Chicken

    Hello and happy 2017! We got back home yesterday and boy does it feel good--I'm sure many of you are home from traveling too, and understand the feeling. I made this chicken recipe before we left, but it's so homey that it seems like a good one to post as a welcome home. 

    We spent the last week in Nevada, exploring the Red Rocks Canyon Conservation Area. Like I told you last week, I'm pretty accustomed to unconventional Christmas holidays, and this one was no exception. We rented a vacation home with a group of friends and spent the majority of the time exploring the narrow slot canyons and rocky plateaus of the park via foot and rope--hiking and climbing toward each new view. 

    It was nothing short of refreshing: a breath of fresh air and plenty of time in the sun. We stayed out until dusk most evenings, watching the sun dip below the mountainous horizon. We kept ourselves busy with the outdoors! Cooking was second to adventure, which is probably for the best as our rental had an ill-equipped kitchen: for dinner I'd dig through cabinets, make do with odd sized pots and pans, and stir using whatever utensils we could find.  

    How nice it is to return the plates and spoons you know! Feeling comfy and cozy at home. ❤️ How about you? 

    Three Herb Roasted Chicken
    Three Herb Roasted Chicken
    Three Herb Roasted Chicken

    Three Herb Roasted Chicken

    Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

    Chicken always tastes better when its roasted whole.

    Serves: 6   |    Total Time:



    Ingredients:

    • 1 Whole Chicken
    • 4 cloves + 1 bulb garlic
    • 1 lemon
    • 1 sweet onion
    • 1 package poultry herbs
    • 1/4 cup avocado oil
    • 2 tablespoons honey
    • 1 whole chicken
    • Salt & pepper
    • 2 tablespoons avocado oil

    Directions:

    1. Preheat over to 350°F. Mince the 4 cloves or garlic and place in small mixing bowl. Pull leaves from half of the springs of herbs, and place in bowl with garlic. Add 1 teaspoon salt and 1/2 teaspoon pepper. Stir in honey, and zest the lemon into the bowl.
    2. Prep chicken: Season cavity with salt & pepper. Gently slide hands under skin of chicken so as to separate the skin from the meat (this is a bit gross but pays off! The flavor makes it into the meat instead of just the skin). Then, spread the herb/garlic mixture under the skin, trying to get it into all of the nooks and crannies of the chicken.
    3. Cut the lemon and the onion into wedges.
    4. Slice the build of garlic in half the horizontal way. You will end up with one larger piece that is held together by the roots and a bunch of smaller half cloves.
    5. Stuff the cavity of the chicken with half of the onion and lemon wedges, the smaller garlic pieces, and several sprigs of herbs. Place chicken on pan. Surround chicken with remaining onions, larger garlic piece, lemons, and herbs. Season top with salt & pepper. Drizzle enter pan with avocado oil.
    6. Bake for 1 hour and 15 minutes or until chicken reaches an internal temperature of 165°F and juices run clear.

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    Eggnog Panna Cotta with Cranberry Sauce

    Eggnog Panna Cotta with Cranberry Sauce

    My dad would buy eggnog as soon as it was available on the stores. Giddily, we'd drink a half a glass for dessert. Tis the season! This is what December is for! Sugar and spice and a whole lot of cream. 

    I still love the stuff, but not just any old eggnog. You know the "grown up" versions? Or as some may argue, the "real" version? The ones with bourbon? *Cringe*

    I guess I still have some growing up to do before I'm ready for grown up eggnog. To me, the acid of the alcohol and the tinge of bourbon ruins a perfectly good glass of creaminess. Maybe I just haven't had the right glass of eggnog yet. 

    Eggnog Panna Cotta with Cranberry Sauce
    Eggnog Panna Cotta with Cranberry Sauce

    Either way, I'm making the most out of this eggnog season with a dessert I've been dreaming up since--I'll admit it- the middle of summer. While it wouldn't've been that unusual for me to just get to work on an eggnog panna cotta recipe right then and there, I showed a little bit of self restraint and put it on my to do list instead. And my calendar, just for good measure. (My calendar pretty much rules my life: I go where it tells me and do what it has planned. With out it I'm a disaster).

    In any case, this calendar thing is working for me, and five months later I finally got to work on an eggnog panna cotta. This recipe is the perfect light dessert that will use up any extra eggnog you may have from last week. It's simplicity and sparkle makes me think of New Years Eve, too. 

    Eggnog Panna Cotta with Cranberry Sauce
    Eggnog Panna Cotta with Cranberry Sauce

    Eggnog Panna Cotta with Cranberry Sauce

    Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

    Eggnog is turned into a panna cotta and topped with bright cranberry sauce.

    Serves: 4   |    Total Time:



    Ingredients:

    • 1/4 cup milk of choice
    • 1 3/4 cups eggnog of choice (homemade or store-bought)
    • 1 tablespoon Great Lakes Gelatin
    • Nutmeg, freshly grated
    • 1 cup cranberries
    • 2 tablespoons honey (or 1/4 cup if you like your cranberry sauce sweeter)
    • 1/2 teaspoon cinnamon
    • 1 cup orange juice

    Directions:

    1. Put milk in a small saucepan. Sprinkle gelatin over top, and heat over low heat. Do not boil— just barely a simmer. Stir constantly until gelatin is dissolved, and stir in eggnog. Stir until combined, then remove from heat. Pour liquid into 4 ramekins, and cover with saran wrap. Place in fridge to set for a whole day.
    2. Make the cranberry sauce for serving: heat cranberries, honey, orange juice, and cinnamon in sauce pan and bring to a boil. Stir until honey dissolves and cranberries begin to break apart. Remove from heat and allow to cool.
    3. For serving: Grate fresh nutmeg over each eggnog panna cotta, and top with a spoonful of cranberry sauce. Serve.

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