Raspberry Almond Energy Bites

One of the keys to maintaining blood sugar is portion control. And thanks to the low-carbohydrate density of berries, you can have a generous amount. Raspberries, for example, have a serving size of one cup! One cup provides just 60 calories, 12 grams of carbohydrates, 8 grams of fiber and 44% of your daily value of Vitamin C.

Raspberries are also a great source of flavonoids.  These help give fruits and vegetables their beautiful color.  But they do much more than that!  They are powerful antioxidants, which help to fight off illness and disease.  Plus, those flavonoids also help Vitamin C to be more effective.   

As for handling and storing, always keep the berries in the refrigerator, preferably in their packaging.   When ready to eat, gently rinse in a colander and enjoy.

Raspberries are a great combination of tart and sweet.  This makes them easy to  add to a variety of dishes and meals. Think about stirring them into your morning oatmeal or serving them next to your eggs for breakfast.   Top your salad with a handful of these berries.  Serve them for dessert, or just eat them for a snack.

When eating for a snack, raspberries pair well with nuts, such as almonds, walnuts or pecans.  Adding those nuts also adds some protein and healthy fats.  All together they make a filling and satisfying snack. Here is a recipe for Raspberry Almond Energy Bites that combines the raspberries with almonds, coconut and dates.  Just a few of these help satisfy hunger and even some of that sweet tooth!

RASPBERRY ALMOND ENERGY BITES

PREP TIME

15 mins

TOTAL TIME

15 mins

INGREDIENTS

1¼ cups unsweetened shredded coconut, divided

½ cup raspberries

½ cup almonds

4 medjool dates, seeds removed

¼ cup dried cranberries

¼ cup almond butter

INSTRUCTIONS

1) Add ½ cup of the coconut to a food processor and process until it’s a fine crumb texture. Remove the coconut and set aside.

2) Add ¾ cup of coconut and the remaining ingredients to the food processor. Process on high speed until the ingredients are well broken down and incorporated together. Stop the processor to scrape down its sides and press down the mixture as needed.

3) Grab about 1 tablespoon of the mixture and roll it into a ball. Press the ball into the coconut, coating all sides. Place the ball on a baking sheet lined with parchment paper. Repeat with the remaining raspberry mixture, making 16 balls.

4) Place the baking sheet in the refrigerator for 2 hours before serving. Store in a sealed container in the refrigerator.

NUTRITION INFORMATION

Serving size: 1 Calories: 127 Fat: 9.9 Saturated fat: 5.9 Carbohydrates: 10 Fiber: 2.9 Protein: 1.9

Adapted from thewholesomedish.com