No-Bake Energy Bites With Ginger and Turmeric

• Vegan
• Gluten free

• Produce

  • 3/4 cup Dark chocolate-covered espresso beans
  • 1 1/2 cups Dates, pitted
  • 1 tsp Ginger, ground

• Condiments

  • 1/2 cup Almond butter, creamy

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1 tsp Turmeric, ground

• Nuts & Seeds

  • 1/2 cup Almonds, raw
  • 1/4 cup Chia seeds
  • 1/2 cup Coconut flakes, Unsweetened
  • 1/2 cup Pumpkin seeds, raw

Found on epicurious.com

Description

Ingredients

• 3/4 cup dark chocolate-covered espresso beans (optional)
• 1/2 cup unsweetened coconut flakes
• 1/2 cup raw almonds
• 1/2 cup raw pumpkin seeds (pepitas)
• 1 1/2 cups pitted dates (preferably Medjool)
• 1/4 cup chia seeds
• 1/2 cup creamy almond butter
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon kosher salt

Directions

• Preparation If using, pulse espresso beans in a food processor until very finely ground. Transfer to a rimmed baking sheet or plate; set aside. Pulse coconut, almonds, and pumpkin seeds in food processor until very coarsely chopped. Transfer to a medium bowl. Pulse dates in food processor until finely chopped. Scrape down sides of bowl and add chia seeds. With the motor running, slowly stream in 1/4 cup very hot water and process until a paste forms. Add almond butter, ginger, turmeric, and salt; process until very smooth. Add coconut mixture and pulse until just combined. Scoop date mixture by the level tablespoon, roll into balls in between palms, then roll in reserved chopped espresso beans, pressing slightly to adhere. Transfer to a rimmed baking sheet or plate and chill at least 1 hour. Do Ahead Bites can be made 7 days ahead. Chill in an airtight container, or freeze up to 3 months.

Nutrition