Vegan Zucchini Energy Bites

bites1As I was perusing Pinterest for ways to use up the abundance of zucchini we got with our CSA share this summer, I saw this recipe “No-Bake Zucchini Bread Granola Bites” by Dara of the blog Cookin’ Canuck (http://www.cookincanuck.com/2013/08/no-bake-zucchini-bread-granola-bites-recipe-gluten-free-vegan/). I didn’t have all of the ingredients listed, but I made do with what I had around the house & BOY did these turn out FAN-FREAKING-TASTICALLY. They’re small, but they sure fill you up & give you some great energy for a low carb count. Not to mention it makes a large batch that will last in your fridge for over a week! I like to have 2 or 3 with a piece of fruit for breakfast & I’m set for the day.

I used Skippy Super Chunk peanut butter, hemp seeds, and a mix of yellow and green zucchini for my version, but use whatever you’ve got on hand, as usual 😉 If you don’t want to waste the zucchini liquid, you could drain them over a jar/Tupperware & save it to use in a soup, smoothie, etc.

Vegan Zucchini Energy BitesSnip20151027_10

Yield: 25 bites, about 8 servings

Ingredients:

  • 1.5 cup of oats
  • 1/3 cup sunflower kernels
  • 1 Tbsp hemp or chai seeds
  • ¾ cup chunky peanut butter
  • 2 Tbsp. maple syrup
  • ¼ tsp ground cinnamon
  • ¾ cup (packed) grated zucchini

Directions:

  1. In a large bowl, mix together oats, kernels, & seeds.
  2. Stir in the peanut butter, syrup, & cinnamon until well combined. I found that using my hands was the easiest way to combine everything evenly.
  3. Squeeze handfuls of grated zucchini over the sink to drain out the excess liquid.
  4. Add zucchini into the oat mixture until well combined.
  5. Using 1 – 1.5 Tbsp. of the mixture for each, form bite-sized balls and place them on a parchment lined baking sheet. TIP- if you spray your hands with cooking oil first, the batter won’t stick to you as much!
  6. Serve immediately or store in an airtight container in the refrigerator for 1-2 weeks.
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