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MEAL PREP · 10 MIN · NO BAKE

Ancestral energy bites.

Chop, pulse, roll, and chill: a Snickerdoodle Genesee bar, almond butter, Medjool dates, cacao, coconut, and sea salt become 12 snack-size bites.

10 min12 servings

Why this works

This recipe stretches one bar into 12 small bites and adds dates, almond butter, cacao, and coconut. It is a portionable snack idea, not a claim to prevent an energy crash or control blood sugar.

Ingredients

Method

  1. 1

    Pulse the Medjool dates in a food processor 20-30 times until they break down into a sticky paste. Scrape the bowl.

  2. 2

    Add the almond butter, Genesee bar chunks, vanilla, cinnamon, and sea salt. Pulse 15-20 times until the mixture forms a thick dough — you want some bar texture left, not a smooth paste.

  3. 3

    Add cacao nibs and shredded coconut. Pulse 5-10 more times just to fold them in evenly.

  4. 4

    Roll into 12 equal-sized balls (~1 tbsp each). If the dough is too sticky, refrigerate the bowl for 10 minutes first.

  5. 5

    Refrigerate for at least 30 minutes to firm. Keep the finished bites refrigerated in an airtight container and use within 4 days, or freeze promptly for longer storage.

Notes & variations

  • Nutrition per bite depends on the exact almond butter, dates, coconut, and finished portion size. Calculate from the packages if you need a precise total.
  • Allergen check: the current Snickerdoodle wrapper declares milk and peanuts, and this recipe adds almonds. Check every package when managing allergies.
  • Almond-butter-free variation: tahini can replace almond butter, but it contains sesame; the Snickerdoodle bar still declares peanuts, so check every current package for your needs.
  • Make-ahead: the recipe doubles cleanly. Refrigerate a short-term batch and freeze anything you will not use within 4 days.

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