Energy Balls or Bites seem to be the ‘in’ thing at the moment and they are so convenient to have in the fridge/freezer to nibble on or when unexpected guests arrive.   Also extremely handy for lunchboxes, picnics, or taking down to the beach, especially as the summer holidays are here.

I saw the recipe for these Bites one evening and was tempted to try them out straight away.  I had recently been sent a trial packet of freeze-dried raspberry powder which was lingering in the cupboard and being so quick and easy to make, I soon had the balls chilling in the fridge.

They were so successful with some friends that my second batch was made a couple of days later.

INGREDIENTS:  makes approximately 20 small bites
1 cup gluten-free oats
1/2 cup smooth cashew nut butter
2 tablespoons freeze-dried raspberry powder
2 tablespoons honey
2 tablespoons desiccated Coconut (unsweetened)
2 tablespoons ground flaxseed
1/2 teaspoon vanilla extract

To Coat:
2 tablespoons freeze-dried raspberry powder
2 tablespoons desiccated Coconut (unsweetened)

METHOD:

Mix together all ingredients for the bites either by hand or in a food processor, until well combined.

Blitz the coating ingredients in a blender until fine and tip into a bowl.

Roll teaspoonfuls into balls (or dessertspoonfuls depending how large you want your bites).  Using a teaspoonful, I made 20 balls.

Roll the balls in the coating and chill in the fridge in a single layer.

Delicious Raspberry Coconut Bites

These bites will keep for 5 days in the fridge in a sealed container.   I have also frozen them successfully and they should keep in the freezer for at least one month.

If you have coating left-over, this keeps well in a sealed container in the fridge until you next make the bites.

The original recipe Raspberry and Coconut Energy Bites from My Fussy Eater used peanut butter which I substituted for cashew butter.  I also had raspberry powder rather than freeze-dried raspberries but the subs worked perfectly and these were just so delicious.  Many thanks to My Fussy Eater for the excellent recipe.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.