As we kiss summer goodbye and start getting back into routine, let’s not forget that strawberries can always be a part of life no matter how busy our schedules become. Strawberries can be eaten at any point in the day. Tired of your usual energy bite combination? Throw some strawberries into them for an extra burst of flavour, Vitamin C and fibre.
You have to try this recipe out. You won’t regret it!
Strawberry Coconut Bites (Serves 16)
2 c sliced strawberries
1/2 c unsweetened shredded coconut
1 c raw pumpkin seedcs
1 Tbsp flax seeds (ground or whole)
4 medjool dates (pitted)
10 dried mission figs (stems removed)
1/4 c rolled oats
1 tsp lemon juice
1 c unsweetened toasted coconut for rolling
- Combine all ingredients (except toasted coconut for rolling) in a food processor. Pulse until all ingredients are combined well. Mixture should resemble the texture of cookie dough.
- If the coconut for rolling has not toasted, heat a pan up over medium heat. Pour coconut in. While toasting the coconut, please do not leave pan unattended. Stir the coconut shreds around until all shreds are a nice golden brown colour.
- Let the mixture sit for a few minute so that the oats can soak up some of the mixture. If you have the time, let the mixture stand overnight.
- Use a tablespoon to scoop out balls of the mixture to form balls. Roll them in the toasted coconut flakes until well coated. They are ready to eat! 🙂 If you would like them to be of a firmer texture, you can always freeze them for an hour. Pull them out and they are ready to be enjoyed.
Food For Thought: How delicious do these little bites look? They are so easy and they are completely school friendly. What have you got to lose?