STRAWBERRY OAT BITES
(Adapted from Chef Casey Pesce, d’jeet? and Apple Street Kitchen)
PREP: 15 minutes (plus roasting time)
YIELD: approximately 2 dozen bites
- 1 cup Organic strawberries, sliced (or 1 cup freeze-dried strawberries)
- 2 ½ – 3 cups Rolled oats (not instant)
- ½ cup Medjool dates, pitted
- 1 cup Toasted almonds, sliced or slivered
- 2 Tbsp. Honey or maple syrup
- 1 tsp. Vanilla extract
- 2 Tbsp. Almond butter (or preferred nut or nut-free butter)
- 1 cup Toasted, unsweetened coconut flakes (optional)
INSTRUCTIONS:
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Preheat the oven to 300 degrees Fahrenheit and roast the strawberries (unless using the freeze-dried) in a ¼ sheet pan (or small, shallow casserole dish) for 20-25 minutes, or until the moisture has cooked off the strawberries. Cool completely.
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In a food processor blend together the oats, almonds, optional coconut flakes until they resemble coarse crumbs.
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Add the strawberries and dates and pulse until roughly chopped.
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Add the almond butter, vanilla and honey and pulse until the mixture pulls away from the sides and barely forms a mass but is not too sticky.
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Use a mini-ice cream scoop or tablespoon to scoop out small mounds of the batter and roll into smooth balls.
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Roll each round ball in the coconut flakes and place on a parchment-covered sheet pan. Refrigerate for twenty minutes.
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Store in an airtight container and refrigerate for up to one week.
