Recipe courtesy of
Maya Ferrante
for
Food Network Kitchen
Recipe courtesy of
Maya Ferrante
for
Food Network Kitchen
Watch how to make this recipe.
Almond, Coconut and Date Bites
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 15 servings (about 30 bites)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 218
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 6 g
- Sugar
- 21 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 132 mg
Who says healthy snacks can't be indulgent? These bites are packed with fiber and heart-healthy fats, but they're also sweet, crunchy and delicious. Whip up a batch and pop them in the fridge so you'll be ready the next time you're in need of a snack-time boost.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 15 servings (about 30 bites)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 218
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 6 g
- Sugar
- 21 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 132 mg
Ingredients
Directions
- Place the dates in a medium bowl and cover with warm water (about 100 degrees F). Let sit for 2 minutes. Drain well and place in a food processor with the oats, almonds, flax seeds and 1 teaspoon salt. Process until the oats and almonds are minced, about 2 minutes. Add 1/2 cup coconut flakes, the almond butter and cacao nibs and blend until fully incorporated, scraping the sides of the food processor down as needed, 1 to 2 minutes.
- Shape the mixture into 2 tablespoon-sized balls (a 1-ounce scoop works well here). Once all of the mixture has been shaped, place the remaining 1/4 cup of coconut flakes in a small bowl and roll each ball in the coconut flakes to fully coat. Store in an air-tight container for up to 2 weeks in the refrigerator.
