by Leslie Moldenauer | | Food, Recipes
I enjoy making new things that are not only healthy but will make 10 and 12 year old boys happy, and feel like they are getting a “treat”. I make these raw energy bites to be able to provide them with a healthy snack at school, but it is a nice protein snack in between meals, something that will give them brain power and plenty of nutrition.
Ingredients
1 1/2 cup gluten free oats
1/c cup freshly ground golden flaxseed (fresh is best)
1 tbsp chia seeds
2 tbsp organic cacao powder
1 tsp vanilla extract
2 tsp Himalayan pink sea salt
3/4 cup organic raw almond butter (crunchy or creamy)
1/3 cup raw honey
1/2 cup coconut flakes (optional)
2 tsp collagen powder
Blending the ingredients will be a workout in itself. A wooden spoon is recommended. Optional ingredients can be chocolate chips, or ground up raw almonds/walnuts.
Once thoroughly blended, form into small balls. Aim for about 1″ in diameter. This recipe should about two dozen balls. They keep well in the fridge and can also be made in larger batches and frozen.
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by Leslie Moldenauer | | Food, Recipes
I have slowly been working at getting more raw food into my family’s diet. These are a BIG hit. I have made them numerous times since and they do not last long. My two little boys beg for more, your family will too! Full of healthy fats and plenty of protein, once you see the power punch that bad boys carry, you will not mind letting them indulge!
Here is the skinny:
2 cups almonds
1/4 – 1/2 cup chia seeds
1/2 cup dried prunes, dates or raisins (I prefer dates)
1/2 cup shredded coconut (unsweetened)
1/2 cup almond butter (room temperature)
1/2 teaspoon sea salt
1/2 cup coconut oil (melted)
1/4 cup honey (raw to add enzymes)
2-3 teaspoons vanilla extract
1/4 bag of dark chocolate chips in a small saucepan for the topping, (I use Sunspire organic 65% cacao chocolate chips and mix with a little bit of coconut milk to make it creamy)
First, place the top five ingredients in the processor (almonds, chia, dried fruit, shredded coconut, and nut butter). Pulse for 10-20 seconds. Let sit.
In a saucepan, melt coconut oil over very low heat (it melts at 76°-77° so it may already be melted). Stir sea salt, raw honey, and vanilla into the liquid coconut oil.
Add the coconut oil mixture into the food processor and blend until the ingredients all form a thick ball. (You can also take the top 5 ingredients to a bowl and add the liquid mixture to it and mix by hand) Cover a 9 1/2″ x 13″ cookie sheet in parchment paper and spread out this thick paste into a thin rectangular layer on the cookie sheet, over the paper. Place it into the freezer for 30 minutes.
In a small saucepan, melt chocolate over very low heat, stirring continuously. Smooth melted chocolate thinly over the base; return to refrigerator for 30 minutes, until chocolate hardens.
Remove from refrigerator, cut into bars, and serve cold. Makes about 12-15 bars. Store in refrigerator or freeze to enjoy later!
Recipe adapted from http://countrylife.lehmans.com
