Ingredients:

  • 1 cup Rolled Oats (traditional/old-fashioned)
  • ¾ cup Raw Cashews (unsalted, unroasted)
  • 2 tbsp Vanilla or Unflavored Protein Powder (optional)
  • ½ tsp Ground Cinnamon
  • ¼ tsp Fine Sea Salt
  • 12 large Pitted Medjool Dates (must be soft)
  • 1 tbsp Fresh Ginger, peeled and roughly chopped
  • 1 tsp Lemon Zest (from one small lemon)
  • 1–2 tbsp Water or Plant Milk (as needed)
  • ¼ cup Shredded Unsweetened Coconut (Optional, for coating)

Instructions:

  1. Process Dry Ingredients: Place the rolled oats, cashews, protein powder (if using), cinnamon, and salt into the food processor. Pulse 5–7 times until the mixture resembles a coarse, pebbly meal. Do not over-process; we want texture.
  2. Add Flavor and Dates: Introduce the fresh ginger, lemon zest, and pitted dates to the processor. Process continuously for 1-2 minutes until the mixture begins to clump together.
  3. Test and Adjust Consistency: Stop the processor and test the mixture by squeezing a small amount. If it holds its shape firmly, it is ready. If it is too dry, add 1-2 tablespoons of water or plant milk, processing again for 30 seconds until the mixture holds its shape.
  4. Chill the Dough: Transfer the mixture to a bowl, cover tightly, and refrigerate for a minimum of 30 minutes. This crucial step firms up the fats and makes rolling much easier.
  5. Shape and Coat: Place the shredded coconut (if using) in a shallow dish. Roll about a tablespoon of the mixture firmly between your palms to form smooth spheres. Optionally, roll the formed bite gently in the coconut coating.
  6. Store: Place the finished bites on a parchment-lined sheet. Store the power bites in an airtight container in the refrigerator for up to 10 days, or freeze them for up to 2 months.