Crispy Lentil Energy Bites

Crispy-Lentil-Energy-Bites-11I’d love to say that I created this recipe by myself. I didn’t. Instead, I shamelessly stole it from somewhere that I can’t even recall.

If you’ve checked into my previous Friday Food entries, you’ll know that I like to keep recipes simple. After all, what good is a recipe that is so complicated that you won’t make it? With an even dozen ingredients, this recipe does not qualify as simple. Look over the list of those ingredient–coconut sugar? Really?–and you’ll undoubtedly find a few things that do not already dwell in your kitchen.

Part of my reasoning for posting this recipe is that we can make some substitutions without changing the nature of the resulting snacks. For starters, all the coconut items (aside from the shredded coconut) can be easily replaced. You will not be thrown out of heaven for using regular salt rather than sea salt. Several of the other things you probably already have. (And if you go buy a bag of lentils, there are other good uses for them.)

Yes, this recipe is a bit more complicated that I like to propose, but if you make a batch of these, they’ll provide you with tasty and healthy snacks for a solid week. They freeze and travel well.

Give ’em a try.


Ingredients

  • 1/2 cup dry green lentils
  • 1/2 tbsp. coconut oil
  • 1 tsp coconut sugar
  • 1/2 tsp cinnamon
  • 1 tsp coconut flour
  • 1/8 tsp sea salt
  • 2 cups oats
  • 1/4 cup unsweetened coconut, shredded
  • 1/4 cup pumpkin seeds
  • 1/4 dark chocolate chips
  • 1/2 cup peanut butter
  • 1/2 cup honey or maple syrup (or a combo of both)

Instructions

  1. Preheat your oven to 400 and line a baking sheet with parchment paper
  2. Rinse lentils and transfer them to a small saucepan. Cover them with 2 cups of water and bring to a boil. Lower heat to medium and simmer for 15 minutes
  3. Drain lentils and transfer them to a small mixing bowl. Stir in the coconut oil and coat the lentils. Sprinkle with the coconut sugar, cinnamon, coconut flour and sea salt and stir well
  4. Spread lentils evenly onto lined baking sheet and bake for 15 minutes, stirring after halfway and keep an eye on them if they start to burn
  5. Set the lentils aside to cool
  6. Meanwhile, in a large mixing bowl, stir together the oats, seeds, coconut and chocolate chips. Add in crispy lentils, then the peanut butter and honey/maple syrup and stir well again
  7. Roll into tablespoon sized balls and refrigerate for 30 minutes
  8. Store covered in the fridge or freezer