I’ve been making energy bites almost weekly for the past few years, but usually make a variation of this recipe. My grandmother gave me a bag of fresh walnuts from a friend a couple of weeks ago and I added a few to my normal energy bite recipe and this happened! The higher oil content in walnuts makes a really creamy tasting bite, really not unlike cinnamon cookie dough. That’s what it makes me think of, and whenever I have these in the house I go through them at lightning speed.
Walnuts aren’t as healthy as sunflower seeds – they have less magnesium, protein, iron, etc. really, lower levels of pretty much everything, and more fat. I use a mix of the two in these cookie dough energy bites. So these aren’t my everyday energy bites, but I treat them more like a dessert. They’re a great pick me up if you need a little boost and they taste like cookie dough, what’s not to love?!
I really do prefer them over my normal sunflower seed based bites, but I just go through them way too fast to make them all the time, hah. Sort of like chocolate chip cookies and watermelon. These bites are an absolute dream to roll out, not sticky at all, and do better in the fridge than the freezer. I find that they hold their shape a little better when not refrigerated than normal energy balls too but they definitely taste best from the fridge.
The sun is out, there are piles of butterflies flitting around our deck right now. Our fat foster cat, Lilly, is trying to hunt. Have you every had a cat that made little hunting noises? Every black and white cat I’ve ever met does that and Lilly is SO fat, it’s the goofiest thing to see her trying to hunt through the glass door. She tries to jump and gets a centimetre off the ground, legs flailing. I think they only way she could ever catch anything would be to sit on it. If you’re wondering, yes, she was very fat when she came to us, hah.
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Walnut Cookie Dough Energy Bites
- 70 grams raw walnuts
- 50 grams sunflower seeds
- 120 grams soft dates*
- 2 tablespoons bee pollen optional
- 1 tablespoon coconut oil
- ½ teaspoon cinnamon
- Pinch sea salt
- In the bowl of a food processor, blend the walnuts and sunflower seeds until a coarse meal forms. Add the remaining ingredients and pulse until the dates are incorporated into a ball of dough.
- Form into small balls, about 3cm, and refrigerate in a sealed container. They'll keep in the fridge for about a week and can be frozen.