Love these delicious nutty bites that I have loaded the up with all kinds of nuts, dates, and healthy ingredients. I also include some extra protein with the addition of whey powder and PBFit (peanut butter powder). It’s a great way to pack in a little extra protein in each bite. These bites are sweetened with a bit of maple syrup, but they mainly obtain their sweetness from dried fruit.

Ingredients:

  • 3 cups of nuts (I like mixed, but you can choose any combination)
  • 12 ounces pitted dates
  • 1/2 cup dried fruit (I used apricots and cranberries)
  • 1 cup oats
  • 1/4 cup ground flax meal
  • 1/4 cup wheat bran
  • 1/4 cup hemp
  • 1/2 cup PBfit
  • 1/2 cup unflavored whey powder
  • 1/4 cup maple syrup
  • 1/4 cup peanut butter or other nut butter
  • 2 teaspoons cinnamon (optional)
  • 2 teaspoons vanilla (optional)
  • Dried Coconut flakes for rolling (optional)

Directions:

In a small saucepan, heat the maple syrup and peanut butter together until blended on medium low heat. Add the vanilla and cinnamon and stir in. If mixture is a little thick, add a little water. Set aside.

Place all dry ingredients in the food processor and pulse until you have ground up the nuts and other dry ingredients into a fine meal. With your processor running, add dates through the feed tube one by one so they can get ground up with the meal and then add the remaining dried fruit. Transfer the mixture to a large bowl.

Pour the liquid into the dry ingredients and use your hands to blend the mixture together. Depending on the nuts and nut butter you use, you may need to add a tablespoon or 2 of water.

Once the mixture holds together, roll a couple of tablespoons in the palm of your hand creating a ball about the size of a meatball. If using coconut, place about 1/2 cup of flakes in a bowl and roll the balls in the coconut flakes.

Protein bites store beautifully in the fridge in an airtight container for several weeks. Enjoy!

Cook’s note: I have also made these into bars. Take the mixture and flatten it out in a rectangular shape on a piece of parchment paper. Place another piece of parchment paper on top and using a rolling pin, roll out mixture in approximately 9×13 rectangle about 1/4 inch thin. Place in the fridge and then cut into squares.