The ideal mid-afternoon pick-me-up, these Almond Mocha Energy Bites are made with four simple, wholesome ingredients that work together to create a richness of coffee + chocolate in a small, but mighty bite. It’s the yummiest bite-sized burst of energy!
Sometimes... ehh who am I kidding - most of the time, I feel like such an odd-ball in my classes. I sit in my clinical nutrition class and believe me I pay attention. My professor describes the physiological processes occurring during liver disease and you better believe I’m taking notes. Why? It’s 33.33% I-actually-am-interested-in-this, 33.33% I’m-paying-for-this-education-so-pay-attention and 33.33% I-must-pass-these-exams. From my professor’s perspective, I probably look like a fantastic student. At least, I hope I do.
But from my perspective, I’m not really that great of a student because I’m actually sifting through recipes and blog post ideas and food photography tips and whatnot. Oops...? Don’t worry I still pass my exams! And I really am interested in the information to a certain extent. If I were to be a dietitian, though, I would fit into the clinical field like a square into a circle. I’d fit much more nicely into sports nutrition or food science. Clearly.
And that got me thinking about what shape this blog is and what shape I’m trying to fit it into because something hasn’t been working lately. My wheels aren’t turning out ideas and thoughts and creativity like they used to. The shape of this blog is unique, as is the shape of many other blogs - food-related or not. How vital the time spent investing in that individuality is to the overall one-of-a-kind taste of a blog cannot be quantified. How vital the time spent pursuing your passion and gifts is to your own sense of purpose and confidence cannot be quantified.
How vital the reminder that is you are your own biggest priority cannot be quantified.
Your creativity lies within you. Your talent lies within you. Your valuable words and thoughts lie within you.
I spend hours studying for my exams in school, though my anecdote may have led you to think otherwise, because that information does not seep effortlessly into my brain like it does for some of my classmates (lucky you). Because I need to in order to pass these classes and g r a d u a t e (just 5 more weeks, if you’re wondering). Because I’m also kind of interested in it.
On the other hand, it would make sense to think that recipe and blog post ideas come naturally, intuitively, to me because it’s these things I’m incredibly passionate about. But the truth is that, with as hard as I’m working to keep up with the trends in the food and nutrition and wellness worlds, those things have not been coming easily to me. I spend hours scrolling through Pinterest, flipping through cookbooks, and clicking here and there and everywhere on the internet desperate for some inspiration. And I spend hours jumping back and forth between recipes because my intuition has been silenced and cannot tell me as easily as it used to what recipe fits into my blog like a circle in a circle. I can research paleo muffin recipe after paleo muffin recipe because that’s what’s popular in the wellness world right now, but if it doesn’t spark passion in me, then what’s the point?
This is a journey of self-pursuit without a destination. These recipes and blog posts are here to benefit you, so I hope that previous self-pursuit sentence didn’t come off as selfish. But, I cannot produce original, unique, relevant, and interesting content if I’m not cultivating my own… self.
All that to say, these little truffles spark passion in me and I don’t care how simple they are and you shouldn’t either. In fact, you should love how simple (and tasty) they are.
Something to think about this week - what are some ways you can cultivate your own self?
Makes about 12 bites
3/4 cup natural chunky almond butter
1/2 cup packed pitted Medjool dates
2 tsp. ground coffee beans
1 tsp. cinnamon
1/2 tsp. sea salt
~1/2 cup high-quality dark chocolate
1 tsp. coconut oil
in a high-powered blender or food processor, pulse the almond butter, dates, and ground coffee until almost smooth with few to no chunks. Add the cinnamon and sea salt and blend/pulse again. Since the almond butter is crunchy, those will remain, but the dates should be as incorporated into the dough as possible.
Roll the dough into tablespoon-size balls and refrigerate for 1 hour.
In a microwave-safe bowl or double-boiler, melt the dark chocolate and coconut oil until smooth. Dip each bite into the melted chocolate, roll to cover completely, and use a spoon to carefully scoop it out and transfer it to a clean plate. Repeat this process with each bite.
Refrigerate again for 30-40 minutes, or until the chocolate has set completely.
Serve immediately. If you plan to transport these, keep them in a chilled/refrigerated environment for as long as possible to prevent the chocolate from melting.
Store in an airtight container in the fridge for one month or in the freezer for 3-4 months.