These little sweeties are so quick to make that you can almost improvise them. You can easily make a batch sometime in between hopping out of bed and getting out the door. At least that’s what I did this morning. They are THAT simple.
The only thing that requires some planning is soaking the raisins and the nuts, but again, if you are in a hurry you can skip that step. However, if you have the time, soaking will improve the results!
These guilt-free power bites are of course not void of calories, but they will provide you with energy from good carbs, vegan protein and healthy fat. On top of that they are sugar free (sweetened with raisins, remember?).
I think that they make a pretty nice little pre-and post-workout snack. What do you think?
- 50 g (1.25 dl) desiccated coconut
- 50 g (1 dl) organic raisins, soaked in 50 ml water
- 65 g (1 dl) cashew nuts
- 1 medium organic carrot, grated
- 1 tsp olive oil
- some grated lemon and orange peel, preferably organic
- coconut, sesame and flax seeds for coating
- Soak the raisins in 50 ml water for at least one hour or even overnight
- Cover the cashew nuts with water in a bowl and let soak for at least one hour or even overnight
- Strain the cashew nuts well and place them in a blender
- Add the raisins & water and process until creamy
- Add the grated carrot and the coconut and process for just a tiny bit longer until you have an even malleable mixture
- Mix in the grated orange/lemon peel and the oil manually and let the dough rest for some minutes
- On a large plate, mix the coconut, sesame and flax seeds.
- Take pieces of the dough (a heaped tsp or so) and roll them into small balls. Toss them in the coconut and seeds mix until perfectly coated. Keep in the fridge until consumed.
- You may experience that the dough comes out a bit loose. It is because of the juicy ingredients. You can add some more coconut at this point, or coat them with some extra coconut & seeds. These power bites should not be compact and dry.
- For extra flavour, you may want to (dry) roast the coconut and seeds in a skillet (you can use some oil if you want!). Once roasted, set them aside to cool before using.