Ingredients

• Ingredients Units USM Scale 1x2x3x 1 cup raw almonds 1/2 cup old fashioned oats (use quick oats if needed) 1/4 cup almond or peanut butter (sun butter is ok too) 7 – 8 medjool dates, pitted and chopped 1 teaspoon vanilla 2 tablespoons water, + plus more as needed 1/3 – 1/2 cup dark mini or regular chocolate chips, cacao or carob nibs, or raw chocolate Optional add ins: 1/4 cup shredded coconut flakes 1/2 teaspoon or so of cinnamon

Preparation

• Instructions Make flour: Start by processing the almonds and oats, by pulsing them into a rough flour. It doesn’t have to be perfect and can be even chunkier than shown above. Add remaining ingredients: Add the remaining ingredients, except for chocolate chips. Blend, scraping down the sides as needed, until combined. (I like to leave mine a little on the chunky side). Add 1 or 2 tablespoons more water as needed. Add chocolate chips: Remove mixture and place in a medium size bowl, mix in the chocolate chips. Chill: Refrigerate for about 20 minutes, it will help the mixture stiffen a bit making it easier to handle. Roll: Scoop dough and roll into 1 inch balls or flatten like a cookie. If forming them into balls you may like to roll them in cacao powder, cinnamon or shredded coconut. I’ve done all three and all were great! Makes approx. 16 – 18 energy bites Store: Keep in the refrigerator and enjoy within 1 – 2 weeks. They also freeze well.