These energy bites are one of my most requested recipes at Ice Creek, the backcountry touring hut where I spend my winters cooking for skiers and riders. Packed in a lunch, they remain soft and chewy even in sub zero temperatures. I omit the use of oats in my energy bites, instead relying on the natural sugar from caramel-y dates and richness of the nuts and seeds to keep you fueled. Don’t skip on toasting your own nuts and seeds, as it adds a satisfying depth of flavour to each bite.
Yields 12-15: 2 oz bites
75 g (½ cup) whole raw almonds
50 g (heaping ⅓ cup) raw pumpkin seeds
50 g (heaping ⅓ cup) raw sesame seeds
650 g pitted medjool dates (about 680 grams unpitted)
1 tsp salt
3 tbsp cocoa powder
½ tsp cinnamon, optional
¼ cup peanut butter, tahini or almond butter
1-2 tbsp boiling water, as needed
75-100 g (about 1 cup) raw sesame seeds or shredded unsweetened coconut, for rolling
1. Begin by toasting the nuts and seeds. Preheat the oven to 400°F and add the almonds, sunflower seeds and pumpkin seeds to a sheet tray. Roast for 4-8 minutes, until beginning to turn golden. Remove from the oven, and tip the nuts and seeds onto a cutting board to cool. Using the same tray, add the sesame seeds (or coconut if using) and repeat the process, toasting them in the oven for 4-5 minutes until golden. Remove them from the oven but keep them on the tray.
2. In the bowl of a stand mixer fitted with a paddle attachment, add the dates, salt, cocoa powder, nut/seed butter, and cinnamon, if using. Mix on low speed until combined, stopping to scrape down the sides once or twice. It should resemble a thick cookie dough, but not be too wet or dry as you want to be able to roll them. If it seems too thick and dry, add 1 tablespoon of boiling water at a time until it comes together.
3. Once you are happy with the consistency, add the reserved almonds, pumpkin seeds and sunflower seeds. Mix on medium speed until combined.
4. Using two spoons or a small ice cream scoop, portion the mixture into 12-15 balls, rolling each in your hands before dropping them onto the tray with the toasted sesame seeds (or coconut, if using). Roll them around on the tray, gently pressing them to coat the outside with the seeds.
5. Store in an airtight container in the fridge for up to two weeks, or in the freezer for three months.
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