• Jessica Pecush

(Protein-Powered) Turmeric Lemon Energy Bites


Lemon and turmeric are two of my favourite anti-inflammatory ingredients to work with, so to combine them into an 'no-bake energy bite' recipe was necessary! ;)


This recipe provides a satiating dose of plant-based protein and fat, plenty of crunch, plenty of flavour and the fresh 'zing!' of freshly-squeezed lemon juice to pull all that goodness together!


Given turmeric's potent flavour, it's an art to combine it with other ingredients in a way that it comes across in a subtle way, so we can enjoy the power it has to offer!


This recipe is definitely one of my favourite energy bite creations, because it's just so FRESH-tasting!



(Protein-Powered) Turmeric Lemon Energy Bites


Yield: 24 bites


Prep Time: 10 minutes (+ time to set in the fridge or freezer)


Total Time: 10 minutes


Ingredients:


  • 12 Medjool dates

  • 1 cup (organic/gluten-free rolled oats)

  • 1/2 cup almonds, raw

  • 1 tbsp. chia seeds

  • 1/4 cup lemon juice, freshly-squeezed

  • 1 tsp. lemon zest

  • 1 tsp. (alcohol-free) vanilla extract

  • 1 tsp. turmeric, ground

  • Sprinkling of black pepper

  • 1/2 cup unsweetened, shredded coconut (for dusting)


Directions:


1. Remove the pits from the dates (if not pitted already) and soak them in hot water for several minutes. When the dates have softened, drain them, slice in half and place in food processor. Retain the water and set aside.

2. Add all remaining ingredients to a food processor and blend until mixture turns into a dough-like consistency. Add 1 tbsp. of water that the dates were soaking in, if the mixture is too dry.

3. With a 1 tbsp. measure or small spoon, scoop the mixture and roll into balls (about 1 inch in diameter). Then, roll the balls in the shredded coconut and place into your freezer-safe storage container. I like to separate layers of the balls with a piece of parchment paper.

4. Store energy bites in an airtight container in the refrigerator to harden, until consumption. Consume within one week's time. Or, store in an airtight container in the freezer for future enjoyment.


*For a nut-free version, substitute the raw almonds with raw sunflower seeds!


Enjoy!

If you choose to try them out, tag me on social media and show me your own batch!


Or, comment below with what you thought of this recipe!

Calgary, Alberta, Canada

Ph: 587.830.2332

Email: connect@jessicapecush.com

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