I am a self-confessed serial snacker. Sometimes it’s not even down to hunger, but you’ve just gotta have that little ‘something something’ to keep your taste buds busy between breakfast and lunch or between lunch and dinner, y’know? Maybe you don’t – but after you’ve tried these energy bites, you will.
I’ll be the first to admit that I am not the best at baking. Sweet treats are not my forte in the kitchen – I’m more of a savoury gal. Task me with making soups, stews, curries, pasta dishes, buddah bowls – anything will turn out better than a cake, tray bake or anyhting of the like. Much to my disappointment, I can assure you – my dream of winning Bake-Off will have to stay firmly as such. Alas, I digress.
This recipe is the product of an over-slowing nut butter collection, a rainy afternoon and a desire to make a sweet treat without the faff of actual baking.
As we, begrudgingly, wave goodbye to summer, dig out the cosy jumper from under the bed, and the hot chocolate from the back of the cupboard, I figured I could try and make everything seem a little bit sweeter through food, and these little nuggets of snacking joy.
And let’s face it, gingerbread is the best autumnal flavour in town – second only in popularity to anything and everything “pumpkin spiced” which, in my (controversial) opinion, is overrated. Gingerbread is the way to go.
Time: 15 minutes (and thats being generous)
Makes: 12 bites (if you’re better at counting than me)
- 100g rolled oats
- 75g pitted dates (if dry, soak for 15 minutes in warm water beforehand)
- 30g / 2 tbsp Nutcessity Gingerbread Almond nut butter
- Handful of dried apricots (roughly chopped)
- Handful of pumpkin seeds
- 1 tbsp chia seeds
- Blitz the dates in a food processor until reduced to a chunky paste.
- Add oats and blitz for a few more seconds to reduce the size of the oats and combine them with the dates.
- Add nut butter and blitz again to form a smooth (ish) ‘dough’.
- Pop in a mixing bowl and add the rest of your dry ingredients.
- Stir to combine.
- Split the mixture into 12 and form into balls/flattened coins.
- Transfer to a plate/over tray/tupperware and place in the freezer for 30 minutes – 1 hour to set.
- Once set, keep in the fridge for up to 1 week.
They honestly are the perfect ‘grab and go’ snack (tried and tested). And they’re super easy to make – something you can whip up on Sunday evening and (if you can make them last longer than I did) you’ve got your snacks sorted for the week ahead.
AND it goes without saying that if the gingerbread flavour isn’t your jam, then you can use a different nut butter to flavour your snack nuggets – I’m also a fan of the Nutcessity* Mocha Hazelnut spread which I think would work really well here, but you also can’t go wrong with a classic Peanut Butter, smooth or crunchy (which do you prefer? Let me know in the comments!)
Side note: maybe a need a ‘top 10 nut butters’ post…food for thought.
Let me know if you give the recipe a go and please do tag me in any of your foodie pics on instagram @moll_eatsandlifts – I’d love to see what you create! Happy baking (that isn’t actually baking), team!
Until next time,
PS – for those who may ask, I’m not sure on the calories content of each bite. Macros counting isn’t a nutrition tool or approach that I subscribe to anymore, sorry!
*Just an FYI – whilst it may seem like it, this post is not actually sponsored by Nutcessity in any way – I’m just a big fan of the local (to me) brand and product!