Clean Cookies II: Blueberry Banana & Toasted Almond

So we all know I've made clean "cookies" aka energy bites on the blog before. But I've been looking to expand my repertoire, utilize summer fruits, and also have a peanut butter free version, as some people aren't always in the mood for chocolate and peanut butter. I'm not sure who those people are, but I won't judge. At least not out loud. (We should talk though.... chocolate = awesomeness. peanut butter = awesomeness. Together??? RIDICULOUS awesomeness.) But I digress... back to blueberries!

These are so delicious, and a totally clean, raw cookie that you can feel good about fueling yourself with after a workout, in between larger meals, or as an "on the go" breakfast.

  • 15 or so fresh, pitted dates (about 1 C), chopped roughly
  • 1 C almond flour
  • 1 ripe banana, peeled and cut into chunks
  • 1 C slivered or chopped raw almonds, toasted - separated into 1/2 C and 1/2 C
  • 1 t vanilla
  • 1/3 C fresh blueberries (you can also use strawberries, raspberries, blackberries, whatever!)
  • 2 T coconut oil
  • Zest of 1 lemon
  • Toast all of the almonds on a dry cookie sheet in a 350° oven until they are fragrant and lightly-browned. This should take about 15 minutes or so.
  • Reserve 1/2 C of the almonds.
  • Toss all other ingredients into the food processor and blend until smooth and thick.
  • Spread onto an 8x8 pan and pop into the freezer for about 30 minutes.
  • With the reserved 1/2 C almonds, process in the food processor until you've got a fine crumb.
  • Once the mixture is quite cold, you can use a tablespoon scoop, roll into balls, and roll in the toasted almond crumbs. Pop in the fridge to keep cool.

About 2-3 of these would qualify as a "serving" and they are an awesome post-training burst of energy! Or mid-afternoon treat to get you through the "oh my god it's 3pm where is the chocolate…" crash!