Chocolate + Nut Butter Energy Chunks

It’s been a while since I posted a good energy chunk recipe. I’m actually working on one that’s GORP-based, so keep your eyes peeled for that soon. In the meantime, I needed something to snack on before my workouts. I love the instant jolt of energy I get from these little balls. Yet, I don’t experience a huge sugar crash because the sweetness is naturally derived.

These energy chunks are great for snacks and dessert. Especially when you’re doing a Weekends-Off Diet approach. Ada loves them, too. If you’d rather let the nut butter steal the show, leave out the cocoa powder. Toss in chocolate chips, nuts, seeds, and anything else your heart desires.

Whatever you do, enjoy!

CHOCOLATE + NUT BUTTER ENERGY CHUNKS

Makes 20-24 balls. Gluten-free and vegan.

What you’ll need . . . 

• 12 pitted dates
• 4 heaping tablespoons nut butter (I used PB)*
• 4 tablespoons unsweetened cocoa powder
• 1/4 cup maple syrup
• 1 tablespoon vanilla extract
• 2 cups GF rolled oats
• pinch sea salt

* Would also work with sunflower butter, soy butter, etc. -- any kind of substitute you like!

Method . . . 

1. Pulse dates in your food processor until they break up a bit. 
2. Then add the rest of the ingredients minutes the maple syrup and vanilla extract and pulse. 
3. Add in the maple syrup and vanilla extract until your mixes well incorporated and sticks together. You may wish to add more/less maple syrup depending on your sweetness and/or texture preference.
4. Scoop out in heaping tablespoons onto wax paper. Then roll into balls.
5. Keep refrigerated in an airtight container for up to a week.

// SIMILAR RECIPES

• Chocolate Chunk Energy Cookies
• Chocolate Almond Butter Energy Chunks
• Cookie Dough Balls
• Double-Chocolate Granola-ish Bars
• Nutella Balls
• Cocoa-Hazelnut Energy Chunks
• Maple-Walnut Energy Chunks
• Marathon Chunks
• Chocolate-PB Energy Chunk
• Cacao Energy Chunk
• Runner's World Energy Bars
• Choc-PPB Energy BARS

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Dessert Fries

I glossed over some of the good eats I enjoyed this weekend -- and there were a ton. But one of my favorites resulted from a creative change in ingredients because I forgot I didn't have something on hand. OK. What am I talking about??? I love the Nut Butter Parsnip Fries Angela (over at Oh She Glows) posted a while ago. I've made all different variations, including parsnip fries WITHOUT nut butter on them. When I craved the sweet and salty combo Saturday night but found I was missing plain almond butter, I got a bit nutty (pun most certainly intended).

So, these may not be the healthiest fries in the world. They're also not the most unhealthy. And despite what you may think (maybe something like: "Ew! Parsnips and chocolate?! Disgusting!), the chocolate isn't over powering. In fact, it adds this spectacular flavor note. It's more like a mole sauce versus a slice of chocolate cake. I added black and cayenne pepper for punch, too.

If you love the whole salty, sweet, chocolate-peanut butter combo, you'll love these kicked-up-a-notch parsnip fries. And they're not for dessert, really. I was just kidding in my post title. Enjoy as a snack or with lunch or dinner!


What you'll need . . .

• 3 medium parsnips, peeled
• 1 tablespoon dark chocolate almond butter (you can also mix in 1/2 tablespoon of cocoa powder into some almond butter, or just use plain for plain nut butter fries)
• 2 tablespoons natural honey peanut butter (again, you can use plain PB)
• 1 tablespoon sunflower oil (or canola)
• 1/4 teaspoon cayenne pepper
• Black pepper, to taste
• 1/2 teaspoon coarse kosher salt

Method . . .

1. Preheat your oven to 400 degrees F. Lay out a cookie pan with a sheet of parchment paper (to avoid mess).
2. In a small bowl, whisk together the nut butters, peppers, and oil. Set aside.
3. Slice your parsnips into fry-like pieces (thin, but not too thin). Place in a medium bowl and pour the nut butter mixture onto them. Mix with a spoon (or your hands).
4. When they're well coated, transfer the parsnip strips to the cookie sheet and spread out to allow for even baking.
5. Set the timer for 15 minutes. Then, when that 15 minutes has passed, take the to-be fries out and flip. Set the timer for another 20 minutes.
6. Flip them again and bake for another 5 to 10 minutes -- they'll be slightly crisp. Slightly burn-y (but in a good way).
7. Then enjoy!

Looking for more creative ways to use parsnips in your cooking and baking? Check out this post for parsnip dumplings. And check out Angela's original post for nut butter parsnip fries. As she writes, they will truly "change your life!"

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