Almond Butter Fruit and Veggie Energy Bites

Gluten-free, dairy-free, 100% plant-based (when eaten plain or topped with the vanilla bean glaze), and free of added sugar, these nutrition-packed nut butter bites are just as notable for what’s not in them as what is. Pair them with coffee or a steaming cup of tea for a light and healthy breakfast or a mid afternoon snack with just a touch of sweetness. 

Yield

48 energy bites

Timing

45 minutes

These energy bites are delicious with or without a topping. However, if you choose to top with the white chocolate glaze, warm the chocolate in the Brod & Taylor Folding Proofer while preparing the rest of the recipe so that the chocolate is ready when the cookies are finished baking. See complete Proofer set up instructions under “Select preferred topping”.

Ingredients

Nut Bites:

*We always recommend weighing flour for bread recipes. If you must measure by volume, dip the cup into a container of flour, then gently level off with a straight-edge such as the back of a butter knife without packing the flour.

Vanilla Bean Glaze Topping:

Ingredients	U.S. Volume	Grams
Powdered sugar	1 C + 2T	127
Corn starch	1 tsp	3
Arrowroot powder	1/8 tsp	1
Water	3–4 tsp	13–17
Vanilla bean paste	¼ tsp	< 1
*Optional: Raw pumpkin seeds, chopped to sprinkle on top	¼ C	30

White Chocolate Glaze Topping:

Ingredients	U.S. Volume	Grams
White chocolate, coarsely chopped	1 bakers bar	88
Vanilla bean paste	¼–½ tsp	< 1
*optional- Raw pumpkin seeds, chopped to sprinkle on top	¼ C	30

Equipment:

Instructions

Preheat oven: Preheat oven to 350 ºF / 177 ºC. Line baking sheets with silicone mats or parchment paper—or spray with cooking oil and set aside.

Select preferred topping: Prepare as directed while the energy bites are baking. If you are using the white chocolate topping, set up your Proofer without the water tray and set the temperature to 84–86 °F / 29–30 °C. The Proofer must be completely dry with no moisture anywhere inside. 

Place all but 10 grams of the white chocolate pieces in a clean, dry bowl in the center of the Proofer. Place 2 standard tableware spoons in the Proofer on the rack to keep warm. 

Set aside the 10 grams of chocolate on a clean, dry plate at room temperature. 

Mash bananas: Place the peeled bananas in a large bowl and mash with a pastry cutter or fork until completely mashed with little or no lumps. Add almond (or cashew) butter and vanilla extract. Using the dough whisk, stir just until thoroughly combined. 

Grate the vegetables: Grate the zucchini and carrots and add to the large bowl of banana mixture. Mix with dough whisk just until combined. 

Add dry ingredients: Add unsweetened coconut flakes, coconut flour, ground flax meal, ground cinnamon, baking powder, and salt to the bowl. Gently whisk dry ingredients into the wet ingredients until thoroughly combined. 

Add fruit, nuts, and seeds and whisk just until completely combined.

Spoon dough onto baking sheets: Drop heaping tablespoons of dough, evenly spaced on the prepared baking sheets, making approximately 24 energy bites per baking sheet. If the dough for each bite is larger than a tablespoon, it may require longer baking time. 

Bake: For tablespoon-sized energy bites, bake for 20–25 minutes until golden brown and firm to the touch. Because oven temperatures vary from their set point, we recommend removing and testing one bite at 20 minutes to avoid overbaking.

Remove from oven: Using a spatula, remove energy bites from the baking sheets and place directly on cooling racks. Let cool for at least 15 minutes, then top with your choice of icing. 

Ice: These almond butter energy bites are delicious as is, but if you prefer a sweeter energy bite, choose from one of two topping options. 

For the white chocolate topping: Check whether the chocolate is completely melted and stir with one of the warmed spoons. If completely melted, add the reserved room temperature chocolate to the melted chocolate, stirring until smooth. Then add the vanilla bean paste and slowly stir until combined and smooth. Immediately spoon about ¼ tsp on a bite, sprinkle with chopped pumpkin seeds and continue to the next. Be sure to apply the pumpkin seeds immediately while the chocolate is soft so they stick to the topping. 

For the vanilla bean topping: Sift together the powdered sugar, cornstarch, and arrowroot powder into a small bowl. In a separate, very small bowl combine 3 tsp warm water with the vanilla bean paste and whisk with a fork until thoroughly combined. Gradually add the dry ingredients and stir until smooth. Add additional warm water as needed to make a thin icing. If desired, add pumpkin seeds as a topping while the icing is soft. 

White Chocolate Topping

Vanilla Bean Topping