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Thanksgiving Spice Mix Energy Bites

Print Recipe
Total Time 12 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup rolled oats old-fashioned, not quick oats
  • 1 cup pitted Medjool dates about 10–12, soft and sticky
  • 1/2 cup raw pecans or walnuts
  • 1/3 cup almond butter or peanut butter for a stronger flavor
  • 2 tablespoons pure maple syrup adjust to taste
  • 2 tablespoons ground flaxseed or chia seeds
  • 1 tablespoon hemp hearts optional, for protein and texture
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • Thanksgiving Spice Mix
  • Optional add-ins 2 tablespoons mini dark chocolate chips, 2 tablespoons unsweetened shredded coconut, zest of 1 orange
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon allspice

Method
 

  1. If they're firm, soak them in warm water for 5 minutes, then drain well. You want sticky, not soggy.
  2. In a food processor, add oats and pecans. Pulse until it looks like coarse sand with tiny nut flecks. Don't overdo it or you'll get paste.
  3. Toss in dates, almond butter, maple syrup, flaxseed, hemp hearts, vanilla, salt, and the full Thanksgiving Spice Mix.
  4. Run the processor until the mixture clumps together and holds when pressed. If crumbly, add 1–2 teaspoons water or a touch more maple.
  5. Want more warmth? Add a pinch more cinnamon or ginger. Too sweet? Fold in extra oats by the tablespoon.
  6. If using chocolate chips or coconut, pulse briefly or hand-mix to keep texture intact.
  7. Scoop about 1 tablespoon per bite and roll into 18–20 balls. Lightly oil your hands if it's sticky—chef's hack.
  8. Roll in a dusting of cinnamon-coconut or crushed pecans for a bakery look.
  9. Chill on a parchment-lined tray for 20 minutes to firm up, then move to an airtight container.