Print Recipe

Nourishing Sweet Potato Protein Bites

Prep Time15 mins
Cook Time45 mins
Course: Snacks
Servings: 20 bites
Author: Jackelin

Ingredients

  • 1 medium sweet potato sliced in half lengthwise and baked
  • 1 tablespoons coconut oil melted
  • 2 3/4 cups almond meal divided
  • 2 tablespoons hemp seeds
  • 1/3 cup raw unsalted pumpkin seeds, toasted*
  • 1/4 cup unsweetened flaked coconut
  • 2 tablespoons nut butter of choice**
  • 1/2 tsp ground cinnamon
  • 1/8 teaspoon natural vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon maple syrup optional
  • 2 tablespoons coconut sugar optional
  • Spray cooking oil such as canola (for rolling)

Instructions

  • Preheat oven to 400°F
  • Slice sweet potato in half lengthwise. Spray baking sheet with oil and place potato face down to bake, 45 minutes. Remove from oven and allow to cool before handling. Scoop out the sweet potato and place in a small bowl to mash. Discard the peel.
  • While the potato bakes, place 2 1/2 cups of the almond meal and all of other ingredients in a large bowl. Add the cooked and cooled mashed sweet potato to the mixture and thoroughly combine all ingredients with a fork. Refrigerate the mixture for one hour.
  • Line a baking sheet with parchment paper and place the remaining 1/4 cup of almond meal in a small shallow bowl for rolling. Remove the chilled mixture from the refrigerator, spray your hands lightly with cooking oil, measure out one tablespoon of the mixture at a time, and roll between your hands to form a ball. Roll each ball around in the bowl with almond meal to coat and place on the parchment-covered baking sheet. Once you have used up all the mixture (approx. 20 balls), place the tray in the freezer for about 1 1/2 hours to harden. Remove the Nourishing Sweet Potato Energy Bites to a covered food storage container and place back in the freezer for storage. Thaw each bite for about 10 minutes before eating.

Notes

*To toast the pumpkin seeds, place a skillet on the stove over medium-high heat. Watch the seeds carefully and toss with a wooden spoon. When the seeds begin to pop and brown, they are ready. Remove them from the skillet to keep them from burning. **I used natural, crunchy peanut butter (no added salt or sugar), but another unsalted nut butter will work as well.