These delicious afternoon pick-me-ups have just 2 ingredients – dates and nut or seed butter. We love them with sunflower seed butter! Hence the name Sunsweet Energy Bites.
They can be easily made into an extra special treat by dipping them in chocolate and piercing them with a lollipop stick for these Chocolate-Dipped “Caramel” Nut Pops.
They satisfy a sweet tooth and are the perfect snack to have on hand for kids who like to rummage through the fridge for something to eat. Without ceasing. Not naming any names.
My friend Ginny brought some similar energy balls to the playground and they were so tasty I just had to recreate them at home! This isn’t the first (nor the last) time she is inspiring me. She’s the one who got me onto mung beans, if you can remember from this Mung Bean Salad with Pomegranate Seeds & Lime.
- 2 cups dates, pitted and loosely packed (I use medjool or pakistani dates)
- ½ – 1 cup nut or seed butter (I use sunflower seed butter)
- dash salt (recommended if your nut/seed butter is unsalted)
- Place the dates and ½ cup nut butter into the food processor and process until a “dough” forms. You can add nut/sunbutter if you desire for less sweetness (also see recipe notes).
- AT THIS POINT YOU CAN ROLL THEM INTO LITTLE BALLS AND REFRIGERATE OR FREEZE – You’re done!
- Or follow these instructions to make little squares.
- TO MAKE SQUARES: Place a piece of parchment on the bottom of a loaf pan and spread the date-nut dough onto it. It will come up about ½ -3/4 inch or so. I use a rubber pastry spatula to spread it relatively flat. It doesn’t have to be perfect.
- Freeze for 45 minutes.
- Take date-nut mixture out of the freezer and turn over onto a cutting board. Cut it into squares.