Description
Nutty, naturally sweetened energy bites packed with blueberries, dates, and chia seeds. Perfect for a wholesome snack or portable treat.
Ingredients
Base Mixture:
- 1 cup fresh or frozen blueberries (thawed if frozen)
- 1 cup raw cashews or almonds
- 8–10 Medjool dates, pitted
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
- Pinch of sea salt
Rolling Coating (choose one or mix):
- ½ cup unsweetened shredded coconut
- ¼ cup finely chopped pistachios
- 2 tablespoons powdered freeze-dried blueberries
Substitution Ideas:
- Nut-free: Replace cashews with sunflower seeds or pumpkin seeds
- Date-free: Use 3-4 tablespoons maple syrup (mixture will be softer)
- Vegan: This recipe is naturally vegan as written
- Gluten-free: All ingredients are naturally gluten-free
Instructions
Prepare Blueberries: Pat dry if fresh; drain if thawed frozen.
Process Nuts: Pulse nuts in a food processor until coarse, like panko breadcrumbs.
Add Dates: Blend until mixture begins to clump. Soak dry dates if needed.
Incorporate Blueberries: Add blueberries, chia, vanilla, and salt. Pulse until berries are broken down but still streaky.
Test Consistency: Should hold together when squeezed. Adjust with extra date or ground nuts if needed.
Shape Balls: Roll mixture into walnut-sized balls (about 16–18). Use lightly dampened hands if sticky.
Coat: Roll in shredded coconut, pistachios, or freeze-dried blueberries. Chill 30 minutes.
Notes
Too wet? Add more ground nuts or coconut flour.
Won’t hold? Add another date or teaspoon of nut butter.
Storage: Refrigerate up to 1 week, freeze up to 3 months. No reheating needed.
Serving: Great for lunchboxes, snack boards, or with tea/coffee.
- Prep Time: 15 minutes
- chilling time: 30 minutes
Nutrition
- Calories: 85-95
- Fat: 5-6g
- Carbohydrates: 10-12g
- Fiber: 2g
- Protein: 2g