Richard’s Super-Charged Nut Butter Bites

Richard’s Double CHOCOLATE CHIP

INGREDIENTS

  • 1 1/4 cups Gluten Free Rolled Oats — you can also swap quick oats or a blend of half quick, half old fashioned
  • 2 tbsps New Chapter Black Seed powder
  • 1/2 cup Almond Butter
  • 1/3 cup Local Honey (Richard’s Sarasota Honey)
  • 1 tsps pure vanilla
  • 1/4 tsps kosher salt
  • 1/2 cup chocolate chips

Raisin in the Sun

INGREDIENTS

  • 1 1/4 cups Gluten Free Rolled Oats — you can also swap quick oats or a blend of half quick, half old fashioned
  • 2 tbsps flaxseeds
  • 1/2 cup Sunflower Butter
  • 1/3 cup Local Honey (Richard’s Sarasota Honey)
  • 1 tsps pure vanilla
  • 1/4 tsps kosher salt
  • 3 tbsps chocolate chips
  • 3 tbsps sunflower seeds
  • 2 tbsps raisins

Coconut Joy

INGREDIENTS

  • 3/4 cups Gluten Free Rolled Oats — you can also swap quick oats or a blend of half quick, half old fashioned
  • 1/2 cup unsweet coconut flakes
  • 2 tbsps chia seeds
  • 1/2 cup Almond Butter
  • 1/3 cup Local Honey (Richard’s Sarasota Honey)
  • 1 tsps pure vanilla
  • 1/4 tsps kosher salt
  • 1/4 cup chocolate chips
  • 2 tbsps cocoa powder

INSTRUCTIONS

  1. Place all of the ingredients in a large mixing bowl: oats, power mix-ins, nut butter, sweetener, vanilla extract, salt, mix-ins, and any other spices you’d like to add. Stir to combine. If the mixture seems too wet, add a bit more oats. If it’s too dry, add a bit more nut butter. It should resemble a somewhat sticky dough that holds together when lightly squeezed. Place the bowl in the refrigerator for 30 minutes to set (this will make the balls easier to roll later on).
  2. Remove the bowl from the refrigerator and portion the dough into balls of desired size. (I use a cookie scoop to make mine approximately 1 inch in diameter). Enjoy!
  3. Store in the fridge for up to 2 weeks.

 

Add some energy to your day with this Energy Bite

Richard’s Golden Energy Bites

INGREDIENTS

  • 2/3 cup Richard’s Bulk unsalted almonds
  • 2/3 cup Richard’s Bulk unsalted cashews
  • 2/3 cup Richard’s Bulk dried apricots
  • 2/3 cup Sunfoods Peruvian Golden Raisins
  • 3 tablespoons ground flax
  • 2 teaspoons Jarrow Golden Milk
  • pinch of salt

INSTRUCTIONS

  1. Place all ingredients in a food processor and process until mixture is finely ground and starts to stick together.
  2. Roll into balls and enjoy immediately or refrigerate until firm.
  3. Store in the fridge for up to 2 weeks.

 

Related posts:

Wassail Pomegranate Red Sangria Goat Cheese with Honey, Fruit & Nuts Beetroot Hummus Powder Manitoba Harvest Hemp “Cheese” Quesadilla Grain Free Fudgy Brownies Allergen Friendly Mac’N’Cheese

Leave a Comment