Backpacking Snack: Cherry Chocolate Energy Bites Recipe

These no-bake energy bites are the perfect grab-and-go snack for your next outdoor adventure. Great for day hikes, ski trips, after-school snacks or any other time you need a quick shot of energy.What we love about these energy bites is how relatively foolproof they are to make. Unlike granola bars, the consistency of which can vary depending on bake time and oven temperature, these energy bites require no baking at all! In fact, using just a small food processor, these power-packed balls can be made in under 10 minutes of active time. Fresh, they are soft and chewy, but if you prefer them a little firmer, place them in the refrigerator for about a hour to allow them to set.While you can make energy bites in any flavor combination you like, for this particular recipe we took some loose inspiration from our favorite ice cream flavor: cherry and dark chocolate.We used medjool dates primarily as a binder, but they also serve as a natural sweetener and give your body a quick energy source. We added almonds and hemp seeds to pack in the protein, while coconut flakes introduced a subtle tropical note. In sum, the ingredients come together to create a delicious and nutritious snack.Video: Chocolate Cherry Energy BitesChocolate Cherry Energy BitesMakes 9Prep: 20 minutes; active: 10 minutesIngredients½ cup almonds, soaked in water for about 20 minutes4 medjool dates, pitted¼ cup dried cherries¼ cup shredded unsweetened coconut2 tablespoons hulled hemp seeds2 tablespoons (½ oz.) chopped dark chocolatePinch of saltDirectionsStep 1Soak the almonds in water for 20 minutes. Drain and rinse, then add to the bowl of a food processor along with the pitted dates, cherries, coconut, hemp seeds, chocolate and salt.Step 2Give the ingredients a whir in the food processor until the mix becomes a crumbly dough. You may need to scrape down the sides a few times.Step 3Scoop out enough dough to create a 1-½-in. ball. Press the mix together between your palms to help it stick together, then roll into a ball. Repeat with the rest of the dough to make nine balls. Store in an airtight container in the fridge until ready to eat.