1 1/2 cups (168 g) raw cashews, chopped
3/4 cup (84 g) raw almonds, chopped
1/2 cup (60 g) raw pepitas, chopped
1 cup plus 2 tablespoons (126 g) blanched almond flour
4 ounces dried cranberries, blueberries or golden raisins (or a blend)
3/4 cup (200 g) no-stir smooth almond butter (such as Barney Butter Almond Butter Smooth)
4 tablespoons (84 g) honey
2/3 cup almond milk, or other creamy, nondairy milk
Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
Place the chopped cashews, chopped almonds, chopped pepitas, almond flour and dried berries in a large bowl and mix to combine well. In a small saucepan, place the almond butter, honey and milk, and cook, stirring frequently, over medium-low heat until the nut butter and honey are melted and the milk has begun to simmer and the mixture to thicken, about 3 minutes. Pour the nut butter mixture over the dry ingredients, and mix well. The mixture will be very thick.
Divide the dough into twenty-four pieces, roll each into a ball and then flatten into a disk. Place about 1 inch apart on the prepared baking sheet. Bake the protein bites in the center of the oven until they are firm and just beginning to brown on the bottom, about 10 minutes.
Remove from the oven and allow to cool completely on the baking sheet. Store in an airtight container in the refrigerator until ready to serve. They will last about 5 days in the refrigerator without drying out. They can also be frozen.
Adapted from the book Gluten-Free on a Shoestring Quick and Easy: 100 Recipes For the Food You Love—Fast! by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012.
P.S. If you haven’t yet, please pick up a copy of Quick & Easy! You’ll find the original recipe for these Vegan Protein Bites on page 31, and I can’t keep the blog going without your support!