You can call these energy balls, bliss bites, dessert bites and anything else you want. I call them bet-you-can’t-eat-only-one delicious. Almonds and hazelnuts mixed with coconut and a kiss of maple syrup for sweetness. Totally healthy, protein packed and gluten free. There is also definitely a whack of sea salt running through them to cut that sweetness. Dipped in chocolate they are so perfect for anytime snacks.
Hey Everyone! Remember yesterday when we made our homemade vanilla extract? Well we needed something amazing to use it in, right?! Enter these gluten free salted maple and almond bites.
I’ve skipped the oats in these because I just wanted something completely protein packed. So these are a combination of almonds and hazelnuts because they absolutely love chocolate. But, really all nuts love chocolate, so use whatever feels right to you. I’ll just say that if anyone uses walnuts can you let me know how awesome that is. Because I feel like that would be so good.
Okay. So let’s talk about why these maple almond bites work?
The blended whole nuts replace the need for nut butters and the coconut and some sesame seeds replace the need for oats or flour. And the dates help to bring it all together.
These are such a simple gluten free snack to make that you’ll want to keep a batch in the fridge or freezer pretty much all the time.
How to make Gluten Free Salted Maple Almond Bites Step By Step
You can use your homemade vanilla and some jammy dates. Caramelise your maple syrup. If you’re non vegan you can use honey in place of the maple syrup.
Blend all the nuts and coconut in a food processor. Blend until it’s a crumb texture. Be careful not to go too fine.
Add those dates and blend. Add the coco nibs and orange juice. Then add the maple syrup. Everything should go nice and sticky.
Roll those almond bites into two-bite balls. If you happen to be dipping them in chocolate, now’s the time.
Melt your chocolate in a microwave or over a pan of gently simmering water. Dip the almond bites in the chocolate and roll in some extra coconut!
Maple Almond Energy Bites
- 1/2 cup maple syrup
- 2 1/2 Tablespoons Coconut oil
- 1 2/3 cups almonds and hazelnuts
- 1 cup shredded coconut plus more for dusting
- 1/2 cup pitted dates
- 2 Tablespoons roasted sesame seeds
- 2 Tablespoons cocao nibs
- 1 tsp vanilla extract
- zest and juice of 1/2 orange
- 1/2 cup dark chocolate melted
- Heat the oven to 350f (180c) and toast the nuts for about 5 minutes.
- In a small sauce pan over medium heat, caramelise the maple syrup for about 3-4 minutes. Add the coconut oil
- Blend the almonds and hazelnuts with the coconut in the bowl of a food processor.
- Add the dates and blend again until a course texture.
- Pour the maple syrup and coconut oil mixture into the food processor and pulse until everything is sticky and coming together.
- Add the cocao nibs, orange zest and juice and vanilla.
- Roll into balls and line up on a baking tray.
- Dip in the chocolate and leave to set.
- Place in an airtight container and store in the fridge for a week or the freezer for a month.
- Makes 36.