Renewable Energy, Power Bites Part II

Renewable Energy, Power Bites Part II

Post-holiday, an energy power bite may be just what we all need.  I read an article recently referring to trendy, nutrient-packed energy bars and bites referred to as “renewable energy.”  I like that: it’s catchy and on point.  My previous blog about Protein Power Bites was so popular, I felt a follow-up was due, especially during summer, when kids are home and moms (and dads) who don’t send their kids to sleep-away camp will be desperately searching for more energy.

Unlike my previous recipes for power bites, these energy power bites cut into squares can almost pass for a healthy brownie-like treat, or at least I would like to think so.  (And they unlike a brownie, do not need to be baked.) They have great texture and just the right amount of sweetness.  Any combination of chia, flax and hemp seeds help pack a nutritious punch into these bite size easy-to-make, energy bites.

Cocoa Oatmeal Energy Power Bites

July 4, 2017
: 16squares
: 15 min
: 45 min
: easy


  • 1 tablespoon coconut oil, melted and cooled, plus more for the pan
  • 1 ounce unsweetened chocolate, grated
  • 9 Medjool dates, pitted
  • 1/2 cup almond butter (any nut butter works)
  • 3 tablespoons ground chia seeds, flaxseed chia seeds and/or hemp seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons ground almond flour
  • 4 tablespoons oatmeal, ground
  • 1 teaspoon cocoa powder
  • 3 tablespoons unsweetened shredded coconut
  • flaky sea salt
  • Step 1 Line an 8×8 baking pan with parchment paper allowing an overhang on the sides. Melt a little coconut oil and, using a pastry brush, lightly coat the parchment paper to prevent sticking. Set aside.
  • Step 2 Place the dates in a small bowl and cover with boiling water. Cover with plastic wrap and allow to sit for 10 minutes to soften.
  • Step 3 Drain the dates and set aside.
  • Step 4 In the bowl of a kitchen mixer such as a Cusinart fitted with a metal attachment, add the coconut oil, dates and almond butter. Pulse until the ingredients come together.
  • Step 5 Add the ground flaxseed, ground chia seed, ground hemp seed, salt, cinnamon, and vanilla, pulse to incorporate.
  • Step 6 Add the almond flour, ground oatmeal, grated chocolate, cocoa powder, and shredded coconut and pulse to mix.
  • Step 7 Using your hands, press the mixture into the prepared pan. Cover with plastic wrap and chill until firm, about 1 hour.
  • Step 8 To serve, lift the parchment paper from the pan and place on a cutting board. Slice into 16 squares and sprinkle with flaked sea salt.
  • Step 9 If stored in an airtight container in the refrigerator, these squares can be kept for up to 2 week.

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