These have been a staple in my house for the last few years. They’re the easiest snack to travel with and they last for a good three weeks, so you can make a big batch and keep them in the fridge to ensure that you have a delicious pick-me-up when you need one. The lime and ginger version is sharper and tangier, which is so refreshing; the cinnamon and honey variety is richer, more like a dessert. They both have the same base, so I often make a little of each, so I have a mix of flavors to choose from when I’m hungry.
Each makes 15
LIME AND GINGER
4.5 ounces cashews
large handful of pumpkin seeds
1 tablespoon chia seeds
7 ounces medjool dates, pitted
juice of 1 lime
1 tablespoon ground ginger
Place the cashews, pumpkin seeds and chia seeds into a food processer and blend for 30 seconds, until the nuts and seeds are crushed but have not yet become a flour.
Add the dates to the mixture with the lime juice and ground ginger and blend until it becomes nice and sticky.
Scoop 2 teaspoons of the mixture into your hand and roll it into a ball. Repeat until all the mixture has been used up.
Place the bites in the freezer for 1 hour to set, then store in the fridge.
CINNAMON AND HONEY
4.5 ounces cashews
large handful of pumpkin seeds
1 tablespoon chia seeds
3.5 ounces medjool dates, pitted
1 tablespoon honey
2 teaspoons almond butter
4 teaspoons ground cinnamon
Place the cashews, pumpkin seeds and chia seeds into a food processer and blend for 30 seconds, until the nuts and seeds are crushed but have not yet become a flour.
Add the dates to the mixture with the honey, almond butter and cinnamon and blend until it becomes nice and sticky.
Make and store the bites as before (at left).