If you’re looking for the perfect quick and easy snack, these Simple Pecan No-Bake Energy Bites are a great option with only 4 ingredients and no added sugar!
INGREDIENTS
- 1 1/2 cups pecan pieces
- 1 cup pitted dates
- 1 teaspoon vanilla extract
- Pinch of sea salt
INSTRUCTIONS
- Add the pecan pieces to the bowl of a large food processor. Process on high (with an S-blade) for about 15 seconds until they form a fine powder. Make sure not to over-process the pecans and release the oils too much.
- Add the remaining 3 ingredients to the bowl of the food processor and process for about one minute until it forms a dough.
- Carefully remove the blade from the food processor, and divide the dough into 12 balls. (Alternatively, press the dough into the bottom of a parchment-lined loaf pan and cut into pieces at a later step.)
- Let the bites chill in the refrigerator or freezer for about an hour before enjoying. The bites can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
DESCRIPTION
These honey-roasted pistachios make a perfect homemade gift! Package them in small jars or festive bags for a delicious, thoughtful treat to share with friends and family.
INGREDIENTS
- 1 cup raw pistachios (unsalted, unroasted, and shelled)
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 teaspoons granulated white sugar or monk fruit sweetener
INSTRUCTIONS
- In a mixing bowl, combine pistachios, honey, cinnamon, salt, and vanilla extract. Toss until the pistachios are evenly coated.
- Line the air fryer basket with air fryer-safe parchment paper. Spread the coated pistachios in a single layer on the parchment paper.
- Air fry at 325°F for 5-6 minutes, stirring halfway through to ensure even roasting. Watch closely to prevent burning.
- Immediately transfer the hot pistachios to a parchment-lined sheet pan or plate. Use tongs to toss them with the granulated sugar or monk fruit, then press them into a single layer.
- Place in the refrigerator to cool for about 5 minutes. Once cooled, they’ll have a crystallized coating and can be broken into either large clusters or individual pieces.
- Store the honey-roasted pistachios in an airtight container at room temperature for up to one week.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 4 tablespoons pine nuts
- 2 cups fresh basil leaves
- 1 large avocado
- 1/4 cup lemon juice
- 2 tablespoons water
- 1/4 cup grated parmesan
- Salt and pepper, to taste
- 2 pita bread and pine nuts, to serve
Instructions
- Combine pine nuts, basil leaves, avocado, garlic and lemon juice in a food processor and pulse for 30 seconds or until combined. Add water and process until smooth.
- Transfer pesto to a small bowl and stir in parmesan, season with salt and pepper.
- Lightly coat 2 pita breads in olive oil and roast on an oven tray at 350°F until crisp and crunchy. Break up pita bread into bite size pieces.
- Serve dip with pita pieces and additional pine nuts to top the dip.
Tip: Store in an airtight container or jar and keep in the refrigerator. Best used within five days.
