There is nothing better than a homemade energy or protein bite. I could not stop eating these Coconut Matcha Protein Bites that tasted like creamy, white chocolate. But, there is no dairy in them! I actually made two batches in a one week period. Yum!
And, then there was the Raw Lemon Protein Bites. Perfect.Snack.Ever!
Dates, a main ingredient in many homemade recipes, are a great substitution to refined sugars and even honey. Dates are rich in fibre provides a much healthier and sustainable energy source. But, they are still sugar after all.
This recipe relies more heavily on the coconut butter, coconut oil and nuts to keep a rich consistency. Although the “energy” component is partially from the dates, my two favourite super foods are the main stars of this recipe:
Maca – a peruvian root that is actually known as “nature’s viagra”. As many of you may know, I have been suffering from some hormonal imbalances in my body and although I had used maca before, I had stopped. By the advice of a book I was reading, I was told to incorporate more maca into my diet. Talk about va-va-vooom!
Raw Cacao Nibs – I’ve been a raw cacao addict for years. There are two reasons why I incorporate cacao and why I’ve amped it up lately. Cacao is rich in magnesium, a mineral that many integrative doctors have been touting as one of the biggest deficiencies adults are facing. To keep it simple, magnesium helps to relax us and to help keep us balanced. My stress levels are out of control so a little more magnesium in my diet is helping tremendously. Did you know that raw cacao has naturally occurring caffeine in it? So, if you need a little zip in the morning or afternoon or even before a workout, ca-ca-cao it!
1 cup unsweetened coconut shreds
1 cup raw pecans or walnuts
1/2 cup of dates (you can add 3-4 more if you want the recipe sweeter)
1/2 cup of organic coconut oil
1/4 of cacao nibs (*grind for a few seconds in a grinder/processor to break the nibs up)
2 T of maca
Pinch of sea salt
1) Place all ingredients in a food processor (except the cocao nibs) and blend until the nuts and dates are well incorporated.
2) You can pour the mixture into a small (8×8) dish, sprinkle the top with the crushed cacao nibs and refrigerate. Once solid, cut into bite-sized pieces OR:
3) Chill the mixture for about 15 – 20 minutes and use an ice cream scoop and roll into small balls. Roll the balls into the ground cacao nibs.
4) Store in refrigerator for up to one week or freeze for up to two months.
Are you crazy for maca and cacao like I am? Tell me how you use it in recipes in the comments section below!