5 from 3 votes

Chocolate, Hemp, and Almond Pulp Energy Bites {Raw, Vegan, and Gluten-Free}

A tasty way to boost your energy!
Prep: 20 minutes
Total: 20 minutes
Servings: 36 to 48 1" bites.
Author: The Bojon Gourmet

Ingredients

  • 1 cup packed almond pulp, (6 ounces / 175 grams)
  • 1/2 cup maple syrup, (6 ounces / 175 grams)
  • 1/4 cup plus 2 tablespoons raw cacao powder (or cocoa powder), plus another 1/4 cup or so for rolling the bites, (1.25 ounces / 35 grams)
  • 1/4 cup raw, hulled hemp seeds, plus another 1/2 cup or so for rolling the bites, (1 ounce / 30 grams)
  • 1/4 cup old-fashioned rolled oats, (1 ounce / 25 grams)
  • 1/4 cup raw coconut butter, (2 ounces / 55 grams)
  • 1/4 cup raw coconut oil, (2 ounces / 55 grams)
  • 1 teaspoon vanilla extract , (or seeds from 1 vanilla bean)
  • 1/8 teaspoon fine sea salt

Simple Almond Milk (makes 8-10 cups) (this milk will keep, refrigerated, for up to five days)

  • 2 cups whole, raw almonds, soaked in cool water for 8-24 hours
  • 8-10 cups cool (preferably filtered)water

Instructions

  • Combine all ingredients (almond pulp, maple syrup, cacao powder, hemp seeds, oats, coconut butter, coconut oil, vanilla, and salin the bowl of a food processor. Pulse to combine and break up the oats. Scoop into 1" balls and roll between your palms to round. (If the mixture is soft or sticky, chill it until handleable.)
  • Place the extra cacao powder in a small bowl, and the hempseed in another bowl. Roll some balls in each to coat. (Note: balls rolled in cacao powder may absorb the powder, so you'll want to re-roll them just before serving to pretty them up.) Place the bites on a tray or small rimmed baking sheet. Serve at room temperature, or chill. The bites should keep in the refrigerator for up to a week, or freeze them airtight for longer storage.

Simple Almond Milk

  • Drain the soaked almonds, rinse, and drain again. Place them in a blender with 3 cups of the filtered water. Blend on low, gradually increasing the speed to high and adding another cup of the water, until the almonds are broken down into a creamy, thick mixture. Pour the mixture through a nut milk bag and into a large bowl, squeezing the bejeezus out of the almonds until you can't squeeze anymore. Stir in the remaining 4-6 cups of filtered water, depending on how thick you want your milk (I use 10 cups total for smoothies, but 8 cups is a better consistency for putting in coffee or tea.) Pour into jars and refrigerate for up to 5 days.

Notes

The almond pulp here should be squeezed as dry as possible until crumbly but moist. I've given my current Simple Almond Milk recipe down below. I used straight up almond pulp, but I'm sure other nut pulps will work, too. When made with fresh nut pulp, the bites should keep in the fridge for up to a week.
I use both coconut butter and coconut oil in this recipe since I have both around, but you could probably get away with only one or the other if you didn't want to purchase both. Coconut butter is made differently from coconut oil, and has a different taste and texture. I used Ostara brand, but you can also make your own by simply processing shredded coconut in a blender or food processor for 15 minutes. If you don't have coconut butter, you can probably do without it by adding a little extra coconut oil, or
nut or seed butter, and perhaps more hemp seed or oats.
This is a recipe that should lend itself well to variations. Try adding cinnamon and a pinch of chile, or some finely ground coffee. Trade the oats for shredded coconut. Add other nuts or seeds.
I like these best at cool room temperature, when just slightly softened. I like the ones rolled in hemp seeds best, but rolling some in cacao powder makes a pretty contrast: the choice is yours.
All ounce measurements are by weight.
Nutritional values are based on one of thirty six bites.

Nutrition

Calories: 66kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 9mg | Potassium: 49mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5IU | Calcium: 19mg | Iron: 0.5mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!