Recipe: No-Bake Kale Chickpea Energy Bites

There is a version of me that makes lists, memorizes, identifies as a creature of habit, sticks to a schedule, and thrives in routine. And then, there is a version of me that is perpetually late, forever searching for a hair elastic, overly multi-tasking, elbow-deep in a bottomless pit of a purse.  You’ll never get one or the other, I always show up as both. Rolling through life like a well-intentioned ball of what can only be described as organized chaos. I’m a Gemini, y’all – characteristically a little bit of everything all wrapped into one.

Meal Prep Sunday’s are the epitome of my personality dichotomy. An organized menu, a an on-budget grocery haul, and a deeply thought out plan of action. A majorly messy bun, a missing ingredient (or two), not a cabinet closed, not a pan left unused.

A recent marathon prep sesh not unlike the rest left me wanting to whip up a certain snack. Something carby, for energy, something sweet, for afternoon cravings, and something a little green, for, well… greens. Okay, okay, I know I’m totally describing Maple Walnut Brussels but I promise, I was craving something new! So I tuned into to my favorite sources of inspiration, Pinterest and Instagram, scrollin’ and droolin’. But behold: not one recipe that aligned with the ingredients in my overflowing pantry. I was left with two options: abandon ship and surrender, or embrace the unknown, trust my gut, and get creative. Let’s just say that if I chose Door Number One, I wouldn’t be writing this post 😉

And so I present to you, the Kale Chickpea Energy Bite!

This recipe is:

  • Simple
  • Sweet
  • Snackable
  • Nutrient dense
  • Raw
  • Green!

 

Kale Chickpea Energy Bite (yields 12 balls, 2 balls per serving)

For the bites

  • 1 cup chickpeas (drained)
  • 3 cups kale (dehydrated and powdered)
    • With a dehydrator: evenly distribute 3 cups kale on dehydrator trays according to the product standards and set on 125 degrees for 4 hours, checking periodically.
    • Without a dehydrator: evenly distribute 3 cups kale on a baking sheet and set your oven to its lowest setting. Prop the door open and bake for about 30 min, checking often.
    • Add dehydrated kale to a gallon bag and crush! (Or, pulse in a blender).
  • 1/4 cup maple syrup
  • 1 tbsp tahini
  • 2 tbsp flax meal
  • 1 tbsp nut butter (I used creamy unsalted peanut butter)
  • 1 scoop vanilla protein powder
  • 3 tbsp unsweetened almond milk

For the topping

  • 2 tbsp coconut oil (melted)
  • 1 tbsp nut butter
  • 2 tbsp maple syrup
  • 2 tbsp cacao powder

Directions: 

  1. Line a baking dish with parchment paper and set aside. You won’t be using an oven for this recipe, but your final product will need a place to set.
  2. Combine all ingredients in a blender (I used a Nutribullet) and blend until smooth!
    That’s all folks, really! I recommend adding the almond milk one portion at a time, between pulses, to reach the desired consistency. This is a thick mixture to hold its shape, so depending on your kitchen appliance, you may have to use a rubber spatula to help combine ingredients between blends.
  3. Roll dough into 12 even servings, using roughly 1 tbsp of mixture to form one ball. Place onto the parchment paper and allow to set in the refrigerator for 10 minutes while you whip up your optional (but totally recommended) topping.
  4. In a separate bowl, combine topping ingredients (melted coconut oil, nut butter, maple syrup, and cacao powder). Dip your energy bites in or drizzle the mixture on top.
  5. Let sit in the refrigerator for about 30 mins before transferring to a storage container. Store in fridge!

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