What’s better than a healthy, portable snack that fuels you all day? These energy bites have the added benefit of sprouted sorghum and freeze-dried raspberries, delivering a one-two punch of wholesome nutrition and stunning color.
Why You’ll Love These Energy Bites
The key to these bites is sprouting the sorghum, which unlocks tons of vitamins and nutrients that we wouldn’t otherwise be able to access. It’s simple, but it does require you to plan ahead a little. If you’ve never sprouted your own grains before, fear not — I’ve got you covered with this detailed guide.
The best thing about these energy bites is that once your grains are sprouted, you just whiz everything up in the food processor and you’re done!
Sprouted Sorghum Energy Bite Ingredients
You probably already have most of these ingredients in your pantry. Here’s what you’ll need:
- Sprouted sorghum - This acts as the base of your bites.
- Cashews - Adding nuts to your bites increases the healthy fat content and gives them a satisfying bite.
- Dates - They lend a caramelly sweetness and act as the binder so the bites don’t fall apart.
- Freeze-dried raspberries - A beautiful pop of magenta is a welcome addition to these bites.
- Unsweetened coconut - Use coconut shreds to introduce another texture to the bites.
- Pure maple syrup - Just a touch goes a long way! You can always taste and add more once everything is blended.
How To Make the Energy Bites
- Sprout the sorghum. Starting in the morning, rinse your grains. Then cover them with several inches of water and let them sit for about 4 hours. Drain, rinse and drain again. Turn the covered jar over and let it sit until bedtime. Rinse and drain again. Then tip the jar and let it sit overnight. In the morning you will notice the grains have already started to sprout. Give them a final rinse and drain.
- Continue with the recipe or refrigerate the sprouted sorghum. Now the grains are ready to go. If you aren't using them right away, refrigerate. That warm, moist sprouting environment is perfect for bacterial growth, so once they are sprouted, refrigerate them.
- Add the rest of the ingredients and blitz in a food processor. Blend until everything is well processed and broken down, and there are no large chunks of nuts, dates, or coconut.
- Form the balls and refrigerate. Use a small scoop to form uniform bites and transfer them to a parchment-lined baking sheet. Then store in the fridge to firm up until you’re ready to snack!
Notes
- I used sorghum, but you really can use any other grains you prefer.
- I like to throw everything in my Cuisinart food processor. You can also use a blender if you have a good one.
- These save well in an airtight container in the fridge for up to 10 days.
More Sprouted Grain Recipes
- Sprouted Green Onion Biscuits
- Sprouted Oat Pancakes
- Sprouted Quinoa and Beet Salad
- Simple Sprouted Wheat Bread
- Healthy Sprouted Spelt Mediterranean Salad
- Sprouted Barley and Butternut Salad
If you are looking for more sprouted grain recipes, let me share a few with you!
- A Sprouted Grain Mediterranean Salad is another super healthy idea.
- We love this Sprouted Grain Bread too. It is so tender and delicious.
- I also loved this Sprouted Barley Salad with Butternut and Beets.
Sprouted Sorghum Energy Bites
These simple to make energy bites are completely irresistible. They are simple to make and loaded with so many good things!
Equipment
- Food processor or blender
Ingredients
- 1 cup cashews
- 8 ounces dates
- 1.25 ounces freeze-dried raspberries
- ½ cup unsweetened coconut
- ¾ cup sprouted sorghum or any other sprouted grain of choice
- 2 tablespoons pure maple syrup you may need more, check it after mixing well.
Instructions
- Start by sprouting your sorghum. All these details are on the post.
- Add all ingredients to a food processor. Blend until well combined and all the ingredients are broken and mixed well. If you need to add a little more maple syrup for consistency, add it 1 teaspoon at a time and mix well.
- Scoop your energy bites onto a parchment-lined baking sheet.
- Place in the fridge and allow to chill for an hour or so. Then, package them up in an airtight container. They will hold well for up to 10 days! The perfect healthy sweet treat!
Notes
- I used sorghum, but you really can use any other grains you prefer.
- I like to throw everything in my Cuisinart food processor. You can also use a blender if you have a good one.
- These save well in an airtight container in the fridge for up to 10 days.
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Did you make this recipe? Let me know!