Cocoa Nut Energy Bites Recipes

Steps:

• Brush an 8 1/2x4 1/2" loaf pan with oil; line with parchment paper, leaving an overhang on long sides. Pulse cacao nibs in a food processor to a fine powder; transfer to a bowl.
• Place dates in a small heatproof bowl; pour boiling water over to submerge. Cover with plastic wrap; let sit until softened, 8-10 minutes.
• Drain dates and transfer to food processor. Add nut butter and remaining 1 Tbsp. oil; process in long pulses until dates disintegrate and ingredients come together (mixture will be crumbly). Add seeds, kosher salt, and cinnamon; pulse to incorporate. Add almond flour, ground cacao nibs, and shredded coconut and pulse just to combine. Press into prepared pan in an even layer, compacting as firmly as possible (it will look slightly greasy, but oils will solidify once mixture is cold). Cover and chill until firm, about 1 hour.
• Uncover and use sides of parchment paper to lift bar out of pan. Cut into a 6x3 grid to form squares; sprinkle with sea salt.
• Do Ahead
• Energy bites can be made 5 days ahead. Cover and chill, or freeze up to 2 weeks.

Steps:

• In a food processor, combine all of the ingredients and pulse until the mixture is evenly chopped and beginning to stick together and form a ball. Transfer the "dough" to a medium bowl and chill in the refrigerator for 30 minutes.
• Using a small ice cream scoop, or about ½ tablespoon measure, portion the dough into balls. Roll each ball with your hands to make it smooth.
• Sprinkle shredded coconut or coconut flakes onto a plate and roll the balls in it to lightly coat. Store the bites in an airtight container in the fridge for up to 2 weeks or the freezer for up to 1 month.