Grab a glass of chilled milk cause today is all about CHOCOLATE CHIPS! It's National Chocolate Chip day, ya'll! But how do we choose what to make with so many delicious recipes that call for these droplets of gooey goodness?
Being cooped up in the house with not much excitement has brought-on more junk food than healthy choices. {survival mode, engaged} And like most toddlers, getting them to try new, not-to-mention healthy, foods is a bit of a challenge. So I thought, what if I made a healthier, more balanced snack look like our beloved Mickey Mouse? *GASP* My mommy light bulb jolted on! MICKEY ENERGY BITES!
Now, since our little bear is allergic to dairy and egg, I used Enjoy Life allergy-friendly chocolate chips {buy them here}, but you can use whatever you'd like. Whichever brand you choose, I recommend using mini chips for this recipe. The Mickey shape won't hold if you use anything larger.
// Kitchen Tools
Food Processor
Mickey-shaped Cookie Cutter
Measuring Cups & Spoons
Silicone Mat or Baking Sheet with Parchment Paper or Something Similar
Small Spatula/Turner
Rolling pin (optional)
Space in your Freezer
// Ingredients
8 pitted Medjool dates (about 1 cup)
1/2 cup of Rolled Oats (Old-Fashioned or Quick)
1/4 cup of Raw Almonds (I used slivers but whole would work as well)
1/4 cup of Seeds (I used pumpkin & sunflower but you can use anything similar)
1 tablespoon of Chia Seeds
1/4 cup of Flaxseed Meal
2/3 cup of Unsweetened Nut Butter (I used almond butter since it's lower in fat)
1/4 cup of Mini Chocolate Chips
1-2 tablespoons of Water
// Instructions {condensed}
Process the dates + oats + almonds in the food processor until finely chopped.
Pulse the seeds + flaxseed meal + chia seeds until thoroughly incorporated.
Pulse in the nut butter + adding 1 tablespoon of water at a time until dough forms.
Mix in the chocolate chips — dough will be crumbly, but should stick together.
Scoop a large handful of dough onto a non-stick surface. Using a rolling pin or the palm of your hand, flatten until it's about 1/4" thick.
Cut individual energy bites using your Mickey cookie cutter.
Use a small spatula or turner to carefully lift each bite onto a silicone mat or parchment paper lined baking sheet.
Repeat until all of the dough has been used.
Place energy bites in the freezer. Enjoy after about 20 minutes.
// Instructions {with photos}
Process the dates + oats + almonds in the food processor until finely chopped.
Pulse the seeds + flaxseed meal + chia seeds until thoroughly incorporated.
Pulse in the nut butter + adding 1 tablespoon of water at a time until dough forms.
Mix in the chocolate chips — dough will be crumbly, but should stick together.
Scoop a large handful of dough onto a non-stick surface. Using a rolling pin or the palm of your hand, flatten until it's about 1/4" thick.
Cut individual energy bites using your Mickey cookie cutter.
Use a small spatula or turner to carefully lift each bite onto a silicone mat or parchment paper lined baking sheet.
Repeat until all of the dough has been used.
Place energy bites in the freezer. Enjoy after about 20 minutes.
Store in the freezer for up to 1 month.
Thank You // @freshthyme + @dierbergs + @bobsredmill + @enjoylifefoods + @epicureofficial + @bskiepiclife + @target + @magnolia + Hibery Kitchen Tools + my grandmas for passing on their kitchenware!
With whimsy & wonder,
Jackie
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