No-Bake Gluten-Free Nut Bites
These bites are your new snack-time BFF. Nutritious, seriously delicious, and super easy to make! Perfect for throwing in your bag, munching between meetings, or even grabbing for breakfast when life’s too hectic for a sit-down meal (we’ve all been there!). Double-up the ingredients and you only need make these once a month.
Packed with plant protein, healthy fats, and fibre, they’ll keep you going without that blood sugar rush and inevitable crash. Working out cheaper than shop-bought ‘health’ bars, and free from hidden additives, these bites are an all-round win-win!
Ingredients (makes approx 24)
1/2 cup cashews
1/2 cup almonds
1/2 cup pecan nuts
1/2 cup golden flaxseeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup desiccated coconut
150g Medjool dates (de-stoned)
1 tbsp maple syrup
2 tbsp nut butter
1 tsp cinnamon
Some good quality dark chocolate
A food processor makes light work of this recipe, but hand chopping and mixing will also work well.
Place nuts, seeds, & coconut in a baking tin and roast for 10 minutes at 180'C, checking and stirring until golden. This step isn’t compulsory but it greatly improves the overall taste.
Place the dates in some boiling water to soften.
Process the nut mixture into small chunks. Too large and the bars will be tricky to cut, but take care not to overprocess into crumbs.
Drain the dates and blend until smooth (or use a fork).
Add the cinnamon, maple syrup & nut butter. Mix again.
Add the nut mixture to a large bowl and mix in the date paste with your hands, until the nuts are sticky and well covered.
Press into a lined shallow tin and pop into the fridge for 3-4 hours. Cut into small bars or squares.
If you want to make these a little more luxurious with added richness, melt a little dark chocolate and drizzle over lightly.
Prefer your snack sweeter? Add a sprinkle of organic raisins, chopped organic dried apricots or cranberries to the bowl during the last mix.
These will easily keep well for a couple of weeks in the fridge - but they’re so good they don’t usually last that long! If you make a larger batch store half in the freezer and top-up your supply with zero fuss.
(Adapted from a recipe by Wooden Spoon Kitchen)