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No Bake Cinnamon Roll Energy Bites {Paleo + Vegan}


  • Author: Nyssa Tanner
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 16-20 energy bites (depending on size)

Description

These No Bake Cinnamon Roll Energy bites are made with only 7 ingredients and are naturally sweetened with dates! A healthy yet indulgent treat, they are soft and chewy, full of healthy fats and protein, and totally reminiscent of the ultimate breakfast pastry – the cinnamon roll! Without any of the refined sugar/wheat/dairy. It’s a real win/win.


Ingredients

for the energy bites

  • 6 large soft dates (if their on the smaller side, you may want to throw in a couple extra) *see notes
  • 1 cup raw cashews 
  • 1/4 cup almond butter *see notes
  • 1/4 cup melted coconut oil 
  • 1 teaspoon cinnamon 
  • 1/2 teaspoon sea salt 
  • 1 1/2 teaspoons vanilla extract 

For coating the bites (optional)

  • 2 tablespoons coconut flour
  • 1 1/2 tablespoons coconut sugar
  • 1 teaspoon cinnamon 

Instructions

  1. Add all energy bite ingredients to a food processor and process until combined and a sticky dough has formed. Do not over process or the texture will be too smooth and gummy.
  2. Transfer mixture to a bowl or scoop straight from the food processor using a 1 1/2 tablespoon cookie scooper or a regular tablespoon. Portion out onto a parchment lined baking sheet and roll into smooth balls using your hands.
  3. If desired, roll to coat balls in a bowl with the coconut flour/coconut sugar/cinnamon mixture and return to the baking sheet.
  4. Move to the refrigerator or freezer to firm up for about 30 minutes and then transfer to an airtight container. Store in the refrigerator for up to a week, or in the freezer for up to 2 months.

Notes

  • If your dates are not very soft, remove the pit and soak in a bowl of hot water for about ten minutes. Drain and pat dry and proceed with the recipe.
  • Almond butter tends to vary in consistency depending on whether your at the beginning or the end of a jar. If your almond butter is fairly thin and runny, you may want to add a few more cashews to thicken up the batter, or if it is fairly thick, you can moisten the batter with a little extra melted coconut oil – although the extra melted coconut shouldn’t be added until after you’ve processed all of the ingredients and can see that the batter is too dry and crumbly. The extra cashews can be added before you process (better for an ideal consistency) but can also be added after if you see that the batter is too soft to handle. Just add add a few more (maybe about 1/4 cup) and process until no large pieces remain – just be careful not to over process. To avoid this, stop running the food processor periodically to scrape down the sides and check how the newly added cashews are doing.