Almond-Chia Energy Bites
I wanted to make something special this Easter, and this is what I came up with. My granddaughter really enjoyed it. I hope you do as well.
Gluten-Free • High Protein • Naturally Sweetened
Makes: 24 cupcakes or 1 tray to slice
✨ Why You’ll Love It
These almond-chia energy bites are moist, slightly sweet, spiced just right, and loaded with protein and fibre. Great for breakfast on the go, a mid-day snack, or even dessert
Ingredients
6 large eggs
200 g ground almonds
100 g chia seeds
100 g dried fruit (raisins, cranberries, dates, or apricots, chopped)
200 g cream cheese (room temperature)
100 g olive oil (or melted coconut oil for a tropical twist)
1 tsp ground cinnamon
1 tsp ground ginger
½ teaspoon baking powder
Zest of 1 orange (optional but recommended)
Instructions
Preheat oven to 190°C (375°F) / Gas Mark 5. Line a muffin tray with 24 cases or a square baking tin (20×20 cm) with greaseproof paper.
In a large bowl, whisk the eggs for two minutes.
Add the cream cheese, olive oil, orange zest, and mix until smooth.
Stir in the ground almonds, chia seeds, cinnamon and ginger. Fold in the dried fruit.
Spoon the mixture evenly into the muffin cases, or spread it into the prepared baking tin.
Bake for 30–40 minutes, or until golden on top and a toothpick inserted into the centre comes out clean.
Cool completely before removing from tin and storing.
Storage Tips
Keep in an airtight container in the fridge for up to 5 days.
Freeze for up to 3 months.
And the most important – Enjoy:)
