Description
These delicious sweet and tart energy bites are made with sunflower seeds and dairy-free chocolate chips for an allergy-friendly treat the whole family can enjoy. Stash them in a lunchbox or take them on your next outdoor adventure or road trip, yum!
Ingredients
- 1 cup packed, pitted soft dates (220 g)
- 1 1/4 cup raw sunflower seeds (187 g)
- 1/2 cup dried cranberries, cherries or blueberries (75 g)
- 1/2 cup dairy-free regular or mini chocolate chips (85 g)
- 1 tsp vanilla extract, optional
- 1/4 tsp sea salt, optional
Instructions
- If your dates are on the dry side, place them (pitted) in a bowl and cover with hot water. Soak for 10 minutes then drain well, squeezing off any excess water. If they’re very soft and moist, such as medjool dates, you can skip the soaking.
- Add the sunflower seeds to your food processor and pulse a few times to break down.
- Add the rest of the ingredients, including the drained dates, and blend into a thick, sticky dough.
- Use your hands to roll the dough into about 20 balls.
- If the balls are a little rough around the edges, lightly wet your hands and roll each each ball to smooth.
Notes
Chocolate chips can be replaced with finely chopped dark chocolate or cacao nibs for a lower-sugar alternative.
Sunflower seeds can be swapped for almonds, pecans, walnuts or cashews.
Storing: Store in the fridge for up to 1 week or freezer for up to 3 months. If taking to-go, they’re ok for a day or two but will start to get soft so freeze beforehand and keep cool if possible!
Nutrition
- Serving Size: 1
- Calories: 126
- Sugar: 13 g
- Fat: 6.5 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 3 g