Tropical Berry Energy Bites
One thing that I have been lacking lately is energy. While a lack of sleep and stress is part of my problem, another issue is eating out for too many meals and snacks. Eating out usually isn’t an issue for me since I prefer cooking my own meals, but our recent schedules haven’t allowed much time for me to be in the kitchen
So in attempt to combat my urge to grab something quick from a grocery store or restaurant, I made these little bites for an easy and quick snack for the times I am running around at work. I keep them in our walk-in at the yogurt store and they are ready to eat at a moment’s notice when a hunger pang comes along. The combination of healthy fats from the coconut butter, the staying power from the protein powder and the quick energy from the fruits help hold me over until my next meal
While very delicious in this first attempt, I plan to increase the amount of berries next time for flavor and color. I’d like to try these with different fruits as well and nut butters for a little variety. I also learned to keep all ingredients (except the melted coconut butter) at room temperature for a more uniform consistency…the cold berries I used in this batch hardened the coconut butter more quickly than expected but it doesn’t affect the flavor!
2/3 cup coconut butter, melted
1 large banana (I used a nearly-ripe banana but a well-ripened one would increase the sweetness and the banana flavor)*
1/3 cup fresh, chopped strawberries (cherries or mango would be also be yummy)
2 scoops of unsweetened plain or vanilla protein powder (could probably omit if needed)
pinch of sea salt
pinch of pure stevia powder OR 2 Tbsp honey or agave (optional for sweeter fudge)
1/4 tsp coconut extract and/or 1/2 tsp pure vanilla extract
1. In the bowl of a food processor, add the banana and strawberries and blend until combined. Add remaining ingredients and pulse or blend until well combined.
2. Divide mixture into a mini muffin silicone mold/pan (or you could use a parchment lined loaf pan) and freeze until hardened. Pop out the individual bites and enjoy!
Makes about one dozen mini muffin-size bites
*If bananas aren’t your thing, you can substitute 1/4 cup of nut butter in it’s place – cashew butter or macadamia nut butter would pair well in this tropical theme! Or simply increase the amount of coconut butter to 1 cup.
Recipe Notes: I used cold, refrigerated strawberries which caused the coconut butter to immediately freeze and clump. For a more uniform look, use room temperature berries and banana. Next time I will also increase the amount of strawberries to get more of a berry flavor
Entry filed under: Dessert, Gluten Free, Refined Sugar Free, Sides and Snacks, Vegan. Tags: berries, coconut oil, dairy free, dessert, gluten free, grain free, nut free, refined sugar free, snacks, vegan.