It's that time of the year where it's all about indulgences. Well amongst all the awesome festive delights, here i bring to you a little bit of something for those health conscious people, who love the idea of health along with taste too.
These energy bites as usual are super simple to make, super yummmmm & absolutely healthy too.
Go ahead & give these a try, I'm sure you’re going to enjoy them.
AuthorsophieskitchenloveCategoryBreakfast, Desserts, Festive sweets, Gluten Free, Healthy Recipes, Kid-Friendly, Quick, Snacks, Vegan, VegetarianDifficultyBeginnerA healthy Christmas treat for the festive season
In a pan dry roast the pistachios for about 3-5 minutes on a medium flame.
Cool the roasted pistachios & roughly chop them.
Dry roast the rolled oats (I used the gluten free one) for about 3-5 minutes on medium flame.
In a blender jar add the roasted oats, deseeded dates & a handful of the chopped pistachios. Blend to bring all the ingredients together.Do not over blend.
Remove the blended mixture, mix in the dried cranberries & the remaining chopped pistachios.
This is require some muscle power.
Once all the ingredients have mixed together & formed into a dough, keep it on a flat surface.
Press the mixture & put a parchment paper over it.
Roll the mixture using a rolling pin to your desired thickens.
Remove the parchment paper & use cookie cutters to shape them.
Or alternatively you could make small balls too.
Store these in an airtight container for upto a month in the refrigerator or 5 days at room temperature.
Do comment below or email me at sophieskitchenlove@gmail.com, I love reading your valuable feedback.
And once you’ve tried out the recipe let me know how it turned out & do share a picture on Instagram with the hashtag #sophieskitchenlove. I would love to see your beautiful creation.
Ingredients
Directions
In a pan dry roast the pistachios for about 3-5 minutes on a medium flame.
Cool the roasted pistachios & roughly chop them.
Dry roast the rolled oats (I used the gluten free one) for about 3-5 minutes on medium flame.
In a blender jar add the roasted oats, deseeded dates & a handful of the chopped pistachios. Blend to bring all the ingredients together.Do not over blend.
Remove the blended mixture, mix in the dried cranberries & the remaining chopped pistachios.
This is require some muscle power.
Once all the ingredients have mixed together & formed into a dough, keep it on a flat surface.
Press the mixture & put a parchment paper over it.
Roll the mixture using a rolling pin to your desired thickens.
Remove the parchment paper & use cookie cutters to shape them.
Or alternatively you could make small balls too.
Store these in an airtight container for upto a month in the refrigerator or 5 days at room temperature.
Woww lovely recipe ,😍😍😍