Peanut Butter Energy Bites
Since going vegan a few months ago, I’ve been looking for something to replace my daily, lunchtime chocolate fix. OK, to replace *some* of my daily chocolate fix.
So I’m currently experimenting with all manner of different energy bars, cereal bars etc.
This recipe for Peanut Butter Energy Bites crossed my path so I decided to give it a try:
- 1/2 cup of rolled oats
- 5 Medjool dates – soaked for about 5 min in hot water
- 2 tablespoons of peanut butter
- 1 tablespoon of chia seeds
- Put the oats in your food processor and blitz them until they turn into a powder.
- Add the soaked dates, peanut butter and chia seeds. Blend well.
- It turns into a giant lump of sticky mixture but don’t worry, it’s supposed to do that. This is the stickiest substance you’ll ever encounter. It’s the superglue of foods. You could probably use it to repair broken ornaments and fix punctured car tyres. It tastes good though, so just deal with it.
- Roll into balls about 2-3cm in size. You should get about 8 from this recipe.
- Refrigerate them for at least a couple of hours before eating.
They taste good as they are, but they could be even better. They could look better too. Once you’ve made the mixture into balls, roll them in one of the following for improved flavour and appearance:
- Cocoa powder. Chocolate energy bites! Yay!
- Desiccated coconut
- Rolled oats (I used these – see picture above). Toast the oats in a dry frying pan for a couple of minutes until they start to go brown. Let them cool before using.
Or I guess you could just melt some dark chocolate in a bowl and dip (or half dip) the balls in it. Leave them to set in the fridge for a couple of hours.
By default it is vegan and vegetarian, but you could easily add some nasty animal products like chicken or beef to it if you must 🙂
- 1 small onion, white or red
- 2 cloves of garlic
- Olive oil
- 1 Tbsp. curry powder or garam masala
- 1 can of coconut milk
- 3 medium-sized potatoes, chopped
- 1 can of chickpeas (unsalted, if available)
- Optional 1: Any random fresh vegetables you’ve got in the fridge eg leftover mushrooms, a stray bell pepper, some green beans.
- Optional 2: A cupful of frozen peas – good for adding extra colour, flavours and texture into the curry
- Optional 3: A handful of herbs such as parsley, basil or coriander. Fresh herbs are best but dried herbs (a couple of teaspoonsworth) will work too. They will add flavour, aroma and some interesting flecks of colour.
- Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes.
- Add the curry powder and fry for a couple minutes more.
- Add your random fresh veg at this point. Stir fry them for a couple of minutes. You want to give them a bit of colour, and warm them through, before the next step:
- Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes.
- Drain the chickpeas and add them to the pan (note: if doubling the recipe, still only use one can) and simmer for about 20 minutes more, or until the potatoes are fully cooked.
- Just before serving, check the seasoning and add salt/pepper as desired.
- Optional: You can add a cupful of frozen peas a few minutes before the end of cooking, together with any herbs you have available.
Serve the curry with basmati rice, naan bread or whatever you prefer. You can even make your own flat breads in just a few minutes while the curry is cooking – try this recipe, it works: Five Minute Flat breads
If the curry powder you use isn’t spicy enough for your taste, try adding a half-teaspoon of cayenne pepper.
The finished curry freezes well. If you have any leftovers, divide into portions and freeze in separate bags. Voila – you’ve got your own ready meals!
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