Autumn Energy Bites – Pumpkin Pie

I’m going to cut straight to the point: These are the best energy bites I’ve ever made. Ever. Ever. Ever. They taste like Thanksgiving in a small adorable package — but with none of the Thanksgiving-insulin-spike side effects.

Pumpkin Pie Energy Bites

I’m sure I’m right about their deliciousness because I have a mummy in my picture. Thus, I’m clearly firing on all cylinders today. His name is Scooby. Because I just thought of that. And I like it.

I debated last night on whether or not I was going to make something pumpkin flavored, since that’s kind of conforming to the blogger norm right now, but I went with it anyway since I had that 1/2 can of pumpkin waiting in the fridge (I know all of you know what I’m talking about. Why can’t we bloggers just create recipes that use the whole can???)

Anyway, my taste buds are thanking my decision making abilities right now.

On a random side note, does anyone else have a food processor toddler? I don’t mean a hungry toddler, I mean a food processor that you can’t leave alone for 5 minutes. I was running mine this morning while I made almond butter, and every time I turned around it had moved about 5 inches closer to the edge of the counter. I tried blocking it with a spatula but it just took the spatula with it. Crazy thing.

Pumpkin Pie Energy Bites

Gluten Free, Dairy Free, Raw, Paleo, Vegan, Soy Free, Refined Sugar Free

Makes about 12-13 Tablespoon Sized Bites

Ingredients:

  • 1/2 cup of dates, pitted
  • 1/2 cup of almonds
  • 1 Tablespoon Pumpkin Puree (the plain canned kind, not pie filling – I feel pressure to clarify cuz that’s what everyone does in their fall recipes….)
  • 1/4 tsp cinnamon

Directions:

  • Pulse all of the ingredients in the food processor until well combined – About 30 seconds.
  • Scoop out using a Tablespoon (or teaspoon if you’re a dainty individual. I am not)
  • Refrigerate for about 10 minutes to firm.
  • Enjoy!

Pumpkin Pie Bites

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Homemade Almond Butter Recipe

Good morning!

I started my day off with some Plyometric exercises- 45 minutes of jump squats, burpees, and stuff like that. Then I stretched for 20 minutes because I was SORE after all of yesterdays rowing/running/bicep curling. Everything hurt.

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I’m not working today so I have a long list of housework to do and being able to move is key!

Afterwards, I spent some time reading and drinking coffee at the big window in my kitchen, while I ate my breakfast of grapes and a protein bar. It felt good to just relax for an hour.

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Not long after, it was time for second breakfast! I made some eggs with kale and then some homemade almond butter to have on the side.

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I’ve been going crazy about almond butter since I first made it a few days ok and it was definitely time to make more-a lot more.

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I did the math and figured out that a jar of almond butter costs me about $2.50 to make- ┬áThat is SUPER CHEAP for almond butter (have you seen those jars that are $25??) I rarely find natural peanut butter that’s that cheap. Plus, it only takes about 15 minutes to make.

Since it so cost-effective, I don’t feel guilty using a big scoop of this in anything- whether it’s a smoothie, granola, or just eating it out of the jar.

Homemade Roasted Almond Butter

Ingredients:

  • 1.5 cups of Almonds. Or more, if you want. It’s your party.
  • Salt (to taste)

Directions:

  • Pre-heat oven to 350 F.
  • Lay your almonds out on a non-stick pan and sprinkle with a tsp of salt if you’d like.
  • Roast in oven for 10-15 minutes, remembering to stir every few minutes so that the almonds don’t burn.
  • Let cool for a few minutes after you take them out of the oven.
  • Push the almonds and salt into a food processor and let it grind on high for 2-5 minutes. Mine takes about 3 to get super creamy. At first it will just look like almond dust but after a few seconds it starts to stick together in a ball and before long it’s delightfully creamy. You’ll probably have to stop and scrape the sides a few times before it gets there.
  • Scrape into an old nut butter jar- remove the label to increase the homemade-esque feeling.
  • Enjoy a shmear with some fresh blueberries.

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And now you’ve just opened yourself up to a wide world of recipes containing almond butter- I’ll work on assembling a list for you!

In the meantime you can go bask in the knowledge that you are just as crafty as Martha Stewart.

Question of the day:

What are your top 3 favorite nut butters?

I love my homemade almond butter, Teddy Chunky Peanut Butter, and Whole Foods Market 365 Peanut Butter.