Food recipes
Almond Roca Energy Bites
Almond Roca Energy Bites Ingredients: nuts, almonds nuts, almonds seeds, sunflower seed kernels, dried chocolate, dark, 70-85% cacao solids seeds, chia seeds, dried shortening confectionery, coconut (hydrogenated) and...
Almond Roca Energy Bites
Ingredients:
nuts, almonds
nuts, almonds
seeds, sunflower seed kernels, dried
chocolate, dark, 70-85% cacao solids
seeds, chia seeds, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
nuts, almonds
cocoa, dry powder, unsweetened
water, bottled, generic
currants, zante, dried
spartan, real semi-sweet chocolate baking chips,
Directions:
In a food processor, finely chop the remaining 1/3 cup almonds and pour onto a plate.
Set aside for later.
In a food processor, roughly chop 1 cup almonds.
Pour into a medium size bowl.
Add almonds, sunflower seeds, cacao nibs, chia seeds, and toasted coconut.
Mix with a fork until well combined.
In a food processor or blender, puree the currants with water.
In a small sauce pan over a low heat, combine the currant/water mixture with the almond butter, honey, and cocoa powder.
Mix with a fork until well incorporated.
Pour the liquid mixture into the large bowl and mix with a rubber spatula allowing the chia seeds to soak up some of the liquid.
Set aside for 5 minutes.
Once the mixture cools, fold in the 2 tablespoons of dark chocolate chips.
Using a large spoon, scoop the mixture and roll into a ball.
The size should be slightly smaller than a golf ball.
Roll the ball in the finely chopped almonds.
Repeat to make roughly 20-24 mini bites.
Store in an air-tight container in the refrigerator and eat throughout the week.
Ingredients:
nuts, almonds
nuts, almonds
seeds, sunflower seed kernels, dried
chocolate, dark, 70-85% cacao solids
seeds, chia seeds, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
nuts, almonds
cocoa, dry powder, unsweetened
water, bottled, generic
currants, zante, dried
spartan, real semi-sweet chocolate baking chips,
Directions:
In a food processor, finely chop the remaining 1/3 cup almonds and pour onto a plate.
Set aside for later.
In a food processor, roughly chop 1 cup almonds.
Pour into a medium size bowl.
Add almonds, sunflower seeds, cacao nibs, chia seeds, and toasted coconut.
Mix with a fork until well combined.
In a food processor or blender, puree the currants with water.
In a small sauce pan over a low heat, combine the currant/water mixture with the almond butter, honey, and cocoa powder.
Mix with a fork until well incorporated.
Pour the liquid mixture into the large bowl and mix with a rubber spatula allowing the chia seeds to soak up some of the liquid.
Set aside for 5 minutes.
Once the mixture cools, fold in the 2 tablespoons of dark chocolate chips.
Using a large spoon, scoop the mixture and roll into a ball.
The size should be slightly smaller than a golf ball.
Roll the ball in the finely chopped almonds.
Repeat to make roughly 20-24 mini bites.
Store in an air-tight container in the refrigerator and eat throughout the week.