These Coconut Seed Energy Bites were developed for one of my assignments while I was taking my Culinary Nutrition course. It came at the perfect time because I don’t tolerate sugar very well. I have to be extra careful, even with maple syrup, because a little too much will give me the craziest of headaches or even worse, a terrible migraine.
I love maple syrup! What can I say, I come from a sweet family! My dad makes maple syrup on his hobby farm. He provides me with all the sweetness in my life! In my recipes, I include just a little!
For people who need low glycemic treats, this snack might be right for you!
Sweet potato and natural sweetener
In this recipe, I decided to use sweet potato as a natural binder along with a very small amount of maple syrup to stick everything together.
It worked like a charm! And after being in the freezer for a couple of hours, they are ready to enjoy! They are simple, filling, and amazing served with a warm comforting drink.
If you are on a strict Candida protocol, you could probably leave out the maple syrup and the bites would most likely hold up fine.
Coconut oil & nutritious ingredients
This snack is perfect for people trying to incorporate more coconut oil into their diets. You don’t have to eat coconut oil straight out of the jar or stir it into your morning drink. Simply mix it along with the other healthy ingredients to benefit from all their powerful nutrients. The coconut oil and the sunflower seed butter in these bites give this snack a very creamy texture.
Share Your Creations!
If you make these bites take a picture and share it on Instagram. Tag your photo with @freshisreal_ and #freshisreal.
Enjoy your treat!
Coconut Seed Energy Bites
- Prep Time: 20 mins
- Cook Time: 3 mins
- Total Time: 23 mins
- Yield: 12 bites 1x
- Category: Treats, Desserts, Snacks
- Cuisine: Allergen-Friendly, Vegan, Plant-Based, Kid-Approved
Description
These bites are perfect to fuel your energy without giving you a sugar rush. Perfect pick-me-up snack to keep you going until your next meal. For this recipe, you will need a baked sweet potato (either oven baked for 45 minutes or microwave for 2-3 minutes).
Ingredients
- 1/3 cup sweet potato (baked/mashed)
- 1/3 cup shredded unsweetened coconut + extra 1/3 cup for step 4
- 1 heaping tbsp sunflower seed butter
- 1 tsp vanilla extract
- 1 tbsp flax (ground meal)
- 1 tbsp hemp hearts
- 1 tbsp coconut oil
- 1/4 cup cacao nibs or dark allergen-free mini chocolate chips
- 1 tsp chia seeds
- 1/8 tsp cinnamon
- 1 tbsp maple syrup or honey (optional)
- Dash Jamaican spice or nutmeg
- Dash Himalayan salt
Instructions
- Measure out and place all ingredients into medium mixing bowl.
- Mix ingredients until well incorporated.
- Scoop a small spoonful, about 1-inch, and roll into balls.
- Roll each seed ball into remaining 1/3 cup of unsweetened shredded coconut.
- Place on a parchment lined freezable glass dish, cover and freeze.
- The seeds balls will need at least 2 hours to set.
Notes
*You can bake the sweet potato ahead of time to save on preparation time.
Store in freezer for up to one month. Best eaten frozen or semi-frozen.
