Ingredients

• Ingredients Scale 1x2x3x 1 cup oats, rolled or quick (I used GF) 1/2 cup hemp hearts 6 medjool dates, pitted and chopped 3 tablespoons pure maple syrup 1/2 teaspoon vanilla extract 1/2 teaspoon cinnamon, optional pinch of salt, optional

Preparation

• Instructions Mix: Place all ingredients in food processor, blend until combined. Add 1 tablespoon water at time if needed to help the mixture clump up. I used about 1 tablespoon, use at your discretion. Don’t worry if the dough seems a little too sticky, as it will become a bit stiffer once refrigerated. And if it’s a little sticky it will help when you roll the balls in a coating. If the mixture is too wet, try adding a pinch or two of oats. The dryer they are the more they will be a stiffer, but chewy cookie. The moister they are, they will be more like cookie dough. Both ways are good. :) Scoop + roll: Next, roll the dough into one inch balls. If dough seems too sticky to roll, refrigerate the dough for about 20 minutes before rolling. Finishing touch: You can roll the energy bites in a variety of ingredients for a nice finishing touch. I rolled some in hemp seeds, coconut, cinnamon and cacao powder. I wanted to experiment with different coatings. If rolling in powders be sure to gently lift and drop your coated balls a few times an inch or two above a hard surface to let any excess powder fall off. Makes 12 energy bites Store: Keep in the refrigerator and eat within 1 – 2 weeks. For longer storage, they can be kept in the freezer for up to 2 – 3 months.