- 1 cup almonds, 5 ounces
- 2 cups pecans, 8 ounces
- 1 cup unsweetened finely shredded coconut, 3 ounces
- 12 medjool dates, pitted, 8 ounces
- 1 Tablespoon + 2 Teaspoons Vietnamese cinnamon
- 1 1/2 Teaspoons ground cloves
- 1 Tablespoon ground ginger
- 1 Teaspoon sea salt
- 1/4 cup molasses, unsulfured
- 1 Tablespoon vanilla extract
- 2 Tablespoon water
- Place the almonds, pecans, coconut, dates, spices, and sea salt into a 12-cup food processor.
- Process until the dates have been incorporated and the mixture is mostly fine textured with some bigger pieces of nuts. Be sure to monitor the machine because it can jump around on the counter sometimes.
- Add the molasses and vanilla and process again until they’re completely mixed in. Add the water 1 Tablespoon at a time until the mixture comes together in a thick cookie dough like texture.
- Shape the mixture as desired, I like to roll mine into energy bites about 1 ounce each, or about 2 Tablespoons.
- Store the energy bites in an airtight container in the refrigerator for 1 week, or up to 1 month in the freezer.
1. You can easily halve this recipe if you’d like to make less servings. These do keep well in the freezer which is why I make big batches.
2. The amount of spices may seem like a typo, but I promise that it’s not. It takes more spices to flavor energy bites than you would typically use in cookies.
3. Both nuts and dates are much cheaper if you buy them in bulk.