Lenten Recipe Series: Raw Snack Bites

Lenten Recipe Series: Raw Snack Bites

Raw snack bites with a Mediterranean twist!

Made with macadamias, almonds, shredded coconut, dried apricots, bergamot sweet preserve and a splash of vanilla extract. 

I know bergamot preserve can be a little elusive, but try your local Mediterranean deli. Otherwise, apricot jam and some maple syrup will do the trick!

They keep wonderfully in the fridge for a few weeks (if they make it that far) and make for the perfect afternoon pick-me-up with a cup of tea. 

Ingredients

  • 80g (½ cup) raw almonds, skin on and unsalted

  • 80g (½ cup) raw macadamia nuts, unsalted

  • 5 heaped tablespoons shredded coconut, unsweetened (2tbsp for the mixture and 3 tbsp for coating the bites)

  • 4 heaped tablespoons bergamot preserve (or enough to bind the mixture)*

  • 120g dried apricots (you can chop into small pieces for easier blending)

  • 1 teaspoon vanilla extract

* Can’t find bergamot preserve? Replace with 3 tablespoons apricot jam plus 1 tablespoon maple syrup for a similar balance of citrusy sweetness.

Instructions

  1. Prepare your ingredients:

    If necessary, chop the dried apricots into small pieces to help with blending.

  2. Blend the base:

    In a food processor, combine the almonds, macadamia nuts, shredded coconut (2 tbsp for the mixture), dried apricots, and vanilla extract. Blend until the mixture starts to come together, leaving some coarser pieces for a bit of bite and texture.

  3. Add the binding ingredient:

    Add the bergamot preserve (or your apricot jam and maple syrup replacement) to the mixture. Continue blending until the mixture sticks together when pressed. You may need to adjust the quantity of preserve of jam to achieve the right consistency.

  4. Form the bites:

    Scoop out portions of the mixture and roll them into small balls (about 1 ½ inch in diameter). Gently press them into 2 inch spheres. This recipe makes approximately 15 snack bites.

  5. Coat the bites:

    Roll each ball in the remaining coconut (3 tbsp) until fully coated.

  6. Chill and set:

    Place the energy balls on a tray lined with parchment paper and refrigerate for at least 30 minutes to firm up.

  7. Serve & enjoy:

    Once chilled, your energy bites are ready to enjoy! Store in an airtight container in the fridge for up to a month.

To watch the recipe reel click here.

Enjoy!

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