Recipe: Coconut Cashew Energy Bites (Paleo, Vegan & Gluten Free)

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It's now 2017 and for many of us, that means it's time to go back to work after the Christmas break! 

I don't know about you, but I'm struggling to adjust to a once again crazy schedule after a laid back couple of weeks - but one way I am coping is by getting ahead of the game when it comes to my meals and snacks! 

These energy bites are one of my favourite make ahead recipes for busy days - and they taste like cookie dough so what's not to love?! 😉

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They're made with just three ingredients and can be adapted to use whatever you have on hand. 

Don't have cashews? Switch them for almonds for an almond and coconut bite - or switch them for roasted and salted peanuts for a coconut peanut butter bite. 

Throw in some chocolate chips for a little extra sweetness or switch the maple syrup for honey for a different flavour. 

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Perhaps the best thing of all is that you can make them up in a huge batch and leave them in a container in the fridge for weeks without worrying about them spoiling - or you can freeze them and defrost them whenever you're ready to eat them. 

But enough yapping about them, you've got to try them for yourself!

Let me share the recipe with you! >> 

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Coconut Cashew Energy Bites Recipe

makes 24 small or 12 medium sized bites 

1 1/3 cup (200g) raw unsalted cashews 

2 cups (120g) shredded coconut*

1/4 cup + 1 tbsp (80 ml) maple syrup 

Pinch of salt 

• In a food processor, process your cashews until finely chopped. 
• Add in your coconut, maple syrup and salt and process until your mixture is combined and seems wet and crumbly and comes together when pinched. 
• Take tablespoons of mixture and roll into balls with your hands and place rolled balls onto a tray or into a container.
• Enjoy immediately or chill in the fridge before eating. 
• These bites will keep in the fridge in an airtight container for up to a week - or can be frozen to defrost and enjoy whenever you want them. 

Notes:

*If using dessicated coconut, use 1 1/4 cups or 200 grams in weight.

But tell me, how do you handle going back to work and routine after a break? 

Are you a meal prepper? A scheduler? Or do you just go with the flow?

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