Mocha Almond Energy Bites

The idea for these Mocha Almond Energy Bites started when my good friend, Brian, the author of Climbing Nutrition, reached out. Brian is the kind of guy that just knows things: friendly botanist, guy with the killer butternut squash pie recipe, latte art consultant, board game extraordinaire, and handstand master. The list goes on. But what people know him best for is his expertise in nutrition: he's a a Certified Sports Nutritionist from the International Society of Sports Nutrition. So, when I want to know what kind of nutrients I’ll need in order to stay fueled on a climbing trip, Brian is the guy I ask. 

They snacks easy to make, and easy to transport (and a whole lot lighter in your backpack than a gallon of sweet potatoes). But they’re also functional: made with dates, they’ll provide your body with easily, snackable, and accessible energy while you are on the go (read Brian's research on carbohydrate timing if you're an athlete!). These little bites have just a touch of coffee, which has my inner coffee-addict cheering. You’re not going to feel wired or get the shakes just from eating a few. But a bit of caffeine in your system might just do you good! I can’t tell you how many times we’ve been out climbing and I’ve said, “I could really go for an espresso right around now.”

These are some of the first pictures I took with my new camera! I have 1,000,000 things to learn about how to use it, but am so excited to be creating again!

Mocha Almond Energy Bites

Published March 13, 2018 by Caitlin Sherwood

Yields: 20   |    Total Time: 20 minutes

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Ingredients:

• 1 cup pitted medjool dates
• 1/2 cup almonds
• 1/2 cup walnuts
• 1/2 cup shredded desiccated coconut
• 2 tablespoons cocoa
• 3/4 teaspoon instant espresso powder (I used Starbucks Via)
• 1/16 teaspoon salt 
• For dusting: 1/2 cup cocoa powder or finely shredded desiccated coconut

Directions:

1. Place first seven ingredients in a food processor. Lock lid on food processor.
2. Run food processor. Every minute or so, pause to unlock the lid and scrape down the sides with a spatula.
3. Repeat step 2 until the mixture begins to clump together — this is how you know it’s almost done! Repeat step 2 one or two more times to ensure everything is evenly chopped and the mixture is quite sticky.
4. Now, use your hands to roll the mixture by the tablespoonful into spheres. Set spheres on a plate or cookie sheet.
5. Put the 1/2 cup cocoa or finely shredded coconut in a bowl. Two at a time, toss energy bites in the cocoa/coconut to coat. Set aside, and repeat until all are coated.
6. Store in an airtight container.

Raw Gingerbread Energy Bites

When I first started thinking about all of the holiday goodies in the world and which ones I wanted to make (and share) this season, I jumped to gingerbread pretty much from the start. Even though I already have this recipe for grain-free gingerbread men on the site, I wanted to share another recipe because the cozy combination of spices is just quintessential wintertime for me. 

What I hadn't thought through yet, was how many sweets come with the holiday season, and how every year I wish for those classic holiday flavors in a healthier form. It was right around the time that I began researching for a chewy gingerbread cookie that my friends over at Made in Nature asked me if I would help them with some holiday recipes. Ding! It was as if the stars had aligned and everything came together. Of course. Why not make a chewy gingerbread bite using Made In Nature's Dates? 

I went to the Made In Nature test kitchen this morning... The end result is delicious.

These raw gingerbread cookies are something I would take climbing or skiing, but I also just grab one out of the fridge when I need a little something sweet. Heck, I'd even take a batch to a holiday cookie swamp-- it's always so nice to have something a little healthier in the mix. 

Made in Nature provided me with product and compensation for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Made In Nature helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.  

Raw Gingerbread Energy Bites

Published December 15, 2016 by Caitlin Sherwood

Yield: 12   |    Active Time: 20 minutes

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Ingredients:

6-ounces pitted Deglet Noor dates

1/2 cup pecans

1/2 cup unsweetened desiccated coconut

1 tablespoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon fresh ginger, grated on microplane

1/2 teaspoon nutmeg

1/4 teaspoon vanilla extract

1/4 teaspoon ground cloves

Pinch of salt

Directions:

1. Place all ingredients in a food processor and run until the a sticky crumb forms. Everything should stay together when pinched between two fingers.
2. Roll mixture together by the tablespoonful to make a single bite. Place on a plate and repeat until all of the mixture is used.
3. Store in an air-tight container in the fridge.

Paleo Honey Mustard Roasted Nuts

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I don't know about you, but "Pub Mix" holds a very solid place in my memory. Not just any Pub Mix--what I'm thinking of is the kind with those crunchy honey mustard pretzel bites. When I was younger, I would pick my favorite bites out of those types of mixes, and leave the less tasty bits for everyone else. ...I would *never* do that these days. Never. ;)

These Honey Mustard Roasted Nuts are more like trail mix than pub mix, but their savory, toasty flavor hits the spot. They're tossed in a spicy mix and a bit of real honey and then roasted until they're perfect crunchy and addicting. 

You could throw them on a salad, and them to an antipasti board, or toss a container of them into your bag for a snack on the go. Or, you know, eat them with your fingers directly from the pan they cooked on. They'll still be warm, and they'll fill the kitchen with a rich, nutty scent. I'd be a liar if I told you I didn't eat at least a handful of these that way. 

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I'd also be a liar if I told you I didn't pick out my favorite bites from this mix (cashews!!), and leave the rest for everyone else to eat. But that's besides the point. The point is, these nuts are totally the replacement you need for any pub mix, or savory snack-like item. 

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Paleo Honey Mustard Roasted Nuts

Published June 3, 2015 by Caitlin Sherwood

Serves: 8   |    Active Time: 35 minutes

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Ingredients:

2/3 cup cashews

2/3 cup almonds

2/3 cup pecans

1/4 cup sunflower seeds

1 teaspoon coconut oil

1 teaspoon honey

2 teaspoons mustard

1/8 teaspoon paprika

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon salt

Optional: dash cayenne

Optional: dash of Worcestershire Sauce

Directions:

1. Preheat the oven to 325°F.
2. Melt the coconut oil and honey in the bottom of a medium mixing bowl. Stir in the mustard and the spices (and the cayenne/Worcestershire sauce, if using). Add the nuts and seeds to the bowl, and toss to coat.
3. Spread the nuts out on a baking sheet in a single layer. Place them in the oven, and bake for 20-25 minutes, stirring every 10 minutes. Nuts should be golden brown. Remove from oven and allow to cool for 10-15 minutes before eating. Allow to cool completely before storing in airtight container.

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