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  • Recipes for tasty snacks to boost your energy!

    Recipes for tasty snacks to boost your energy!

    Mint Chocolate Energy Bites

    9 Medjool dates
    2 tbsp. maple syrup
    1/3 cup cocoa powder, unsweetened
    ¼ tsp.  Peppermint extract
    2/3-cup almonds
    ½ cup walnuts

    Soak the dates in warm water for 10 minutes to soften. Make sure to drain them and chop in half before using.

    Pulse the walnuts and almonds in a food processor or Magic Bullet until they are coarsely chopped. Then add ¼ cup cocoa powder, maple syrup, dates and 1/8 tsp. of peppermint extract.  Add the rest of the peppermint extract if needed (taste mixture).

    Pulse for 2 minutes or until thick oil dough is formed.  The dough is oily from the nuts. You may have to scrape down the sides of the food processor a few times to get all the dry ingredients to the bottom.

    If the dough is too dry, add more maple syrup and/or dates.

    Once the dough is formed, scoop about 1 tbsp. at a time and roll into a smooth ball with your hands.

    Optional to roll them in cocoa powder – spread the remaining 1 tbsp. of cocoa powder onto a plate and roll until fully covered.

     

    Strawberry Shortcake Energy Bites

    2/3 cup plain 2% Greek yogurt
    ½ cup Macadamia butter or Almond butter
    ¼ cup unsweetened vanilla almond milk
    1 tsp. vanilla extract
    ¼ tsp. salt
    1 ¼ cups quinoa flakes
    ½ cup quick cooking oats
    3 tbsp. coconut flour
    1 ½ cups strawberries, can use freeze dried

    In a stand mixer bowl fitted with a beater attachment, add the yogurt, macadamia butter, almond milk, vanilla extract and salt. Mix on low speed. While mixing, add the quinoa flakes, then oats, then coconut flour. Dump in the strawberries and mix again.

    Scrape down the sides of the bowl and mix one last time. Cover the bowl and refrigerate for 30 minutes.

    Line a cookie sheet with parchment paper. Use a cookie scoop to portion out the dough and place on the sheet. Roll the dough into balls and refrigerate for later.

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