Let these delicious power bites be your new secret weapon. As their name promises, they’ll power you through a busy day with a punch of nutritious energy!
A generous serving of three bites includes less than a teaspoon of honey, and you can easily substitute agave nectar for an all-vegan recipe. The natural sweetness of pumpkin, cashews, and warm spices more than makes up for any lack of sugar.
Enjoy them as a post-yoga snack, a quick out-the-door breakfast (add a yogurt cup for a meal with a little more staying power), or don your fuzziest robe and nibble a few along with your morning coffee.
- 1½ cups pumpkin puree
- ¼ cup clover honey
- ¼ cup virgin coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 3 cups cashew meal, divided
- 2 cups oat bran
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a large (11-cup) food processor, combine pumpkin puree, honey, coconut oil, vanilla, spices, baking powder, and salt. Turn on the processor and let mix for about 10 seconds, until the ingredients are fully mixed. Leave the food processor running.
- Slowly pour 2 cups of the cashew meal into the food processor, processing until incorporated, still leaving the machine running.
- Slowly pour in the oat bran, process until fully incorporated, and then finally turn off the food processor.
- Pour the remaining 1 C. of cashew meal into a shallow bowl or onto a plate.
- Roll the dough into 1-tablespoon balls, then roll in the cashew meal to fully coat. Place the dough balls onto the cookie sheet. Don’t worry about placing them far apart, as the dough will not spread during baking.
- Bake for 20 minutes and remove from oven. Let cool for at least 5 minutes before eating, and to room temperature before storing. Power bites will keep in an airtight container for 1 week, or frozen for up to 2 months.